Beyond Plant Based: How PAOW Foods Is Changing the Way America Thinks About Protein

Story by Bennie Randall Jr - Editor In Chief / Photos By Vonoi Global Media

For years, the conversation around vegetarian and vegan food has centered on what people are giving up. Less meat. Less dairy. Less of the traditional foods many of us grew up eating. Tom Trainor, Chief Executive Officer of Future Foods and the driving force behind the PAOW Foods brand, believes that conversation is overdue for a change.

Rather than positioning his products as meat substitutes or alternatives, Tom sees them as something entirely different. He sees them as protein. It is a subtle but powerful shift in thinking that could reshape how consumers approach food over the next decade.

"Our brand stands for People And Our World," Tom explained. "We've created products that are clean, versatile, chef inspired, and designed for today's consumer."
Unlike many products that rely on lengthy ingredient lists, PAOW Foods focuses on simplicity. Built primarily from soy and water, the products are developed by professional chefs to provide flexibility in the kitchen.

One product can become dozens of different meals depending on the creativity of the chef preparing it. That versatility was born out of frustration with what Tom saw in the marketplace.

"There wasn't enough innovation," he said. "Everything was being labeled plant based, but consumers weren't getting exciting options. We wanted to create something that could fit into multiple recipes without sacrificing taste or texture."
For restaurants, hospitals, schools, senior living communities, and food service operators, versatility means more than convenience. It also means reducing waste.

Traditional meat products naturally lose weight during cooking. A five ounce chicken breast may shrink to three and a half ounces after preparation. With PAOW Foods, what goes into the pan is exactly what comes out. "There is no waste," Tom explained. "If you prepare four ounces, you're serving four ounces."

That efficiency has become an attractive advantage for commercial kitchens managing food costs while still trying to provide high quality meals. As eating habits continue to evolve, Tom believes America is moving beyond simply identifying as vegan or vegetarian. A rapidly growing segment of consumers now identify as flexitarians, people who regularly eat plant based meals while still occasionally consuming meat or seafood.

"They're flexible," he said. "They're looking for more choices." That flexibility is exactly where PAOW Foods believes the future of food is heading. Instead of focusing on what consumers are eliminating from their diets, Tom believes companies should focus on what they are adding, specifically more protein, more fiber, and more flavorful experiences.

One of the biggest misconceptions surrounding plant based foods, he says, is the assumption that they lack protein. "It's really an education issue," Tom explained. "People hear plant based and immediately think lettuce and broccoli. They're not thinking about ingredients like soy that provide significant amounts of protein."
PAOW Foods delivers approximately 17 grams of protein per serving while maintaining a clean ingredient profile.

For Tom, changing public perception begins with changing the language. "As soon as you tell someone something is plant based, they've already formed an opinion," he said. "Instead of saying it's plant based, ask someone if they'd like to try Korean barbecue or curry over rice.

​Suddenly they're interested." His philosophy is simple. People eat with their eyes first. Then they eat with flavor.

Taste and texture remain the deciding factors, regardless of dietary preference.
"We're focused on taste and texture because that's what people remember," Tom said. "Soy absorbs flavor incredibly well. Whatever seasoning or sauce you use becomes part of the experience."

That philosophy has already found success across multiple markets. Hospitals, colleges, universities, and senior living communities have embraced the products as demand grows for healthier protein options. Retail expansion is also accelerating. Consumers will soon find PAOW Foods products in Food Bazaar stores, while Sprouts Farmers Market already carries several of the company's offerings, including its popular Korean Barbecue and Philly style products.

One of the company's most interesting partnerships has been with Plantega, a New York distributor serving neighborhood bodegas. Their meatball sandwich has become the number one selling sandwich in participating locations. After that success, Plantega asked PAOW Foods to develop a plant based chorizo. The new product reached testing in just 45 days and has quickly become another customer favorite.

For longtime vegetarians and vegans, the expansion of flavorful options represents something many have waited decades to see. Only twenty five years ago, finding vegetarian meals in New York City often meant settling for limited choices. Today, entire restaurant concepts, neighborhood bodegas, and major grocery retailers are embracing chef driven protein options that appeal not only to vegetarians, but to everyone.

That may ultimately be Tom's biggest message. PAOW Foods is not trying to create food exclusively for vegans. It is creating food everyone can enjoy.

"We tell operators to stop calling it Meatless Monday," he said. "Call it World Cuisine
​Wednesday or Chef Inspired Tuesday. Everybody can eat these products." As consumer awareness around health, sustainability, and protein continues to grow, companies that focus on flavor rather than labels may be best positioned for the future.

Tom leaves potential customers with one simple piece of advice. "Try it," he said. "You have to taste it because we're changing the perception." Sometimes the future of food isn't about replacing what's on your plate. It's about reimagining what protein can become.

​Vonoi Magazine