Sol Cuisine is a legacy brand that started as a tofu manufacturer for Toronto vegetarian restaurants in 1980. They now offer non-GMO, wheat and gluten-free, kosher, and organic vegan products to an expanding community of retail and restaurant consumers. Their goal is to be the leading provider of plant-based protein alternatives in North America, and they have made strategic investments to compete in a market expected to grow to US$13.8B by 2027. Their products focus on centre of plate segments and are consistently chosen by consumers in blind taste tests. They are made in a state-of-the-art 35,000 square foot facility and distributed through an expanding channel mix of grocery, food service and ecommerce.