Plant-Based Cheese without Compromise, with Spencer Oberg, Good PLANeT Foods

In this episode of the Beyond the Shelf: Product & Packaging Podcast, Laura Foti spoke with Spencer Oberg, EVP of GOOD PLANeT Foods, about the state of the plant-based food, a product-first approach to sustainability, and why “flexitarian diet” is the new normal.

As Spencer Oberg put it, who doesn’t love cheese?

But just because something is beloved doesn’t mean there isn’t room for improvement or innovation.

That’s the driving force behind GOOD PLANeT Foods, one of the fastest growing plant-based cheese companies.

I spoke with Spencer, the Executive Vice President in charge of Operations and Supply Chain division, as well as the Private Label and Industrial businesses, about the importance of innovation in categories that are loved by consumers.

Oberg and the GOOD PLANeT team are passionate about offering consumers plant-based alternatives that are not only good for people dealing with lactose intolerances, but also for those interested in food options that are better for the planet. This new “flexitarian” consumer is driving demand in the plant-based category that was popularized by companies like Beyond Meat and Impossible Foods.

In our conversation, we talked about the difference between plant-based and vegan cheese – and the key to successful co-branding partnerships – and the food packaging trends that show the most promise.

And, if you want to learn more about Spencer's story check out the Unincarcerated podcast.