03.12.19
Beyond Meat has debuted Beyond Beef, designed to have the meaty taste, texture, and versatility consumers love about ground beef, but with the added health and sustainability benefits of plant-based meat.
Beyond Beef has 25% less saturated fat than beef, with less than 6g per serving, and is made with a blend of pea, mung bean, and rice proteins that provide a meaty texture that mirrors the satisfying chew and juiciness of ground beef.
Looking to take a bite out of the multi-trillion-dollar meat industry, Beyond Beef aims to replicate ground beef, the largest segment in the beef category. The area is ripe for innovation with nearly 70% of consumers reducing their meat intake, with a particular focus on red and processed meat.
“We’ve long had our eye on creating a product that enables consumers to enjoy all the benefits and versatility of ground beef while tapping into the human health, environmental, and animal welfare benefits of plant-based foods,” said Ethan Brown, founder and chief executive officer of Beyond Meat. “As is our commitment, we’ve built this latest addition to our family of plant-based meats while being thoughtful about ingredient choices that support everyday use by the whole family, including strict avoidance of GMOs, soy, or gluten.”
Beyond Beef’s high-performing blend of mung, pea and rice proteins make it a complete protein source, offering 20 grams of protein per serving—more than beef. Beyond Beef’s versatility in the kitchen is a result of a unique binding system that allows the product to seamlessly shape into a variety of forms—from meatballs and sliders to empanadas and tacos.
Beyond Meat is committed to using clean, simple plant-based ingredients, with Beyond Beef containing no antibiotics, hormones, soy, gluten or genetically modified organisms. Launching in retail later this year, Beyond Beef is anticipated to be both Kosher and Halal certified, appealing to a broad range of dietary needs and preferences.
Beyond Beef has 25% less saturated fat than beef, with less than 6g per serving, and is made with a blend of pea, mung bean, and rice proteins that provide a meaty texture that mirrors the satisfying chew and juiciness of ground beef.
Looking to take a bite out of the multi-trillion-dollar meat industry, Beyond Beef aims to replicate ground beef, the largest segment in the beef category. The area is ripe for innovation with nearly 70% of consumers reducing their meat intake, with a particular focus on red and processed meat.
“We’ve long had our eye on creating a product that enables consumers to enjoy all the benefits and versatility of ground beef while tapping into the human health, environmental, and animal welfare benefits of plant-based foods,” said Ethan Brown, founder and chief executive officer of Beyond Meat. “As is our commitment, we’ve built this latest addition to our family of plant-based meats while being thoughtful about ingredient choices that support everyday use by the whole family, including strict avoidance of GMOs, soy, or gluten.”
Beyond Beef’s high-performing blend of mung, pea and rice proteins make it a complete protein source, offering 20 grams of protein per serving—more than beef. Beyond Beef’s versatility in the kitchen is a result of a unique binding system that allows the product to seamlessly shape into a variety of forms—from meatballs and sliders to empanadas and tacos.
Beyond Meat is committed to using clean, simple plant-based ingredients, with Beyond Beef containing no antibiotics, hormones, soy, gluten or genetically modified organisms. Launching in retail later this year, Beyond Beef is anticipated to be both Kosher and Halal certified, appealing to a broad range of dietary needs and preferences.
