FABI Awards 2025: Fable, Daiya, MyForest, North Coast Seafoods, and Heritage Health Food honored for plant-based innovation

At the 2025 National Restaurant Association Show, running 17-20 May at McCormick Place in Chicago, seven companies leading the charge in sustainable and plant-based innovation have been recognized with Food and Beverage Innovation (FABI) Awards. Honoring forward-thinking products that promise to shape the future of foodservice, this year’s awards highlighted offerings that combine taste, versatility, and a clear commitment to clean, scalable innovation.

Among the FABI Award winners are Fable Foods Co, Daiya Foods, MyForest Foods, North Coast Seafoods, and Heritage Health Food. Two additional companies, Mush Foods and No Meat Factory, received FABI Favorite honors – an elevated distinction reserved for entries that judges deemed especially impactful.

Australia-born and now globally expanding, Fable Foods Co has been recognized for its culinary use of shiitake mushrooms. By harnessing the mushrooms’ naturally meaty texture and umami depth, Fable creates richly flavored plant-based proteins using only natural, recognizable ingredients.

“Our products are designed for chefs who want to serve something they can be proud of,” said the company. “We’re not about complicated formulations – just great food made from simple ingredients that elevate the mushroom to its full potential.”

Fable’s range is tailored to foodservice operators seeking minimally processed, whole-food plant-based menu options. Its richly textured pulled mushrooms and braised meat-style products offer versatility for everything from gourmet burgers to Asian-style stir fries.

A pioneer in the dairy-free space, Canada-based Daiya Foods was honored for its expanding range of plant-based cheeses designed specifically for foodservice. All products are certified vegan and free from the top nine common allergens, including soy, dairy, and gluten.

Currently the number-one plant-based cheese brand in North America, Daiya’s portfolio includes shreds, slices, cream cheeses, and sticks – all engineered to melt, stretch, and taste like traditional dairy, without compromise.

“Our best-in-class promise means no shortcuts on flavor or function,” the company said. “Foodservice operators know they can rely on our cheeses to deliver consistency and performance, whether it’s in a classic grilled cheese or a plant-based pizza.”

Spun out of Ecovative in 2020, New York-based MyForest Foods has quickly become a leader in mycelium-based protein. At this year’s show, MyForest debuted its award-winning MyBacon and newly launched MyPulledPork to the foodservice sector, both made from organic oyster mushroom mycelium.

“MyBacon delivers crispy edges, a rich savory-sweet profile, and a satisfying chew – everything you expect from bacon,” said CEO Eben Bayer. “And MyPulledPork offers chefs the freedom to create globally inspired dishes with a clean-label, minimally processed alternative.”

MyBacon contains only five ingredients, is free from major allergens, and provides a full serving of vegetables in just two strips. MyPulledPork, meanwhile, is simply shredded and brined mycelium, with a tender, pull-apart texture ideal for sandwiches, tacos, and bowls.

The products are produced at MyForest’s vertical mycelium farm in Green Island, New York, which can generate up to one million pounds annually on just one acre of land.

Boston-based North Coast Seafoods was honored for its Seaweed-ish Kelp Meatballs, described as the world’s only plant-based meatball made with regenerative kelp. Developed by chefs using clean, whole-food ingredients, the product offers a herby, umami-rich flavor and a bright, briny profile.

“Kelp is a zero-input crop that fights climate change while purifying the ocean,” said Andrew Wilkinson, Chef Director of R&D at North Coast. “These meatballs nourish your body and help support coastal communities and marine ecosystems.”

The allergen-free product is positioned as a bold menu addition for operators seeking to align with growing interest in climate-positive ingredients and ocean health.

Heritage Health Food received FABI honors for its Worthington Vegan Pepperoni Slices – a plant-based product designed to replicate the classic pizzeria experience. With smoky, spicy flavor and crisping ability when baked, the product delivers both flavor and function, making it ideal for pizzas, sandwiches, and charcuterie boards.

“It’s pre-sliced, protein-rich, and ready for service,” the company said. “Chefs don’t have to compromise when choosing plant-based options anymore.”

Aimed squarely at restaurants, pizzerias, and quick-service kitchens, the pepperoni is part of Heritage’s broader Worthington brand, which continues to modernize its long history in vegetarian and vegan foods.

Mush Foods US, Inc. was recognized for its 50CUT Bratwurst Sausage, which blends 50% meat and 50% mushroom mycelium to reduce environmental impact while maintaining familiar taste and texture. The hybrid approach offers a bridge for consumers and operators looking to cut meat without compromising on experience.

No Meat Factory, a Canadian company expanding into the U.S. market, took home FABI Favorite status for its Plant-Based Jalapeño and Cheese Stuffed Chicken Meatballs. The spicy, cheesy interior mimics comfort food classics while remaining fully plant-based, showing the versatility of new food technologies.

The National Restaurant Association Show’s FABI Awards continue to serve as a key benchmark for foodservice product innovation. Winners are evaluated by a panel of industry experts based on taste, creativity, marketability, and their ability to meet shifting consumer demands.

“This year’s Food and Beverage Awardees represent the cutting edge of food and beverage innovation,” said Tom Cindric, President of the National Restaurant Association Show. “From bold new flavors to sustainable solutions, these products are meeting the changing demands of operators and consumers alike.”

With thousands of industry professionals expected in attendance, the 2025 show offers these innovators a vital opportunity to connect with buyers, chefs, and foodservice leaders from across the globe. Each winning product will be featured in the FABI Showcase throughout the event.

(Main picture shows Fable Food Co.'s Sticky Pulled Shiitake Baos)