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Beyond Meat has reached its estimated value of more than $ 1 billion worth of unicorns due, in large part, to the success with which Beyond Burger has imitated the taste and feel of eating a hamburger.
However, the herbal burger uses more than just a few vegetables to recreate the taste of a classic burger and bleeding.
"If you look at it long enough from different angles and as much as you can, you start to understand that meat is knowable and important," Business Insider CEO Beyond Meat told Business Insider on Thursday. Listing on the stock market of the company.
"It's basically these five things – it's amino acids, lipids, trace elements, vitamins, and water," Brown said. "None of these are exclusively animals.They are all present in the plant kingdom."
Read more: Beyond Meat CEO Reveals Plan to Convince Meat Consumers to Eat Vegan Substitutes as a Result of the Company's Initial Public Offering
With Beyond Meat, Brown strives to find these five elements in plants and use them to recreate perfectly the texture, taste and experience of eating meat products. For the company's most famous product, the Beyond Burger, this recreation is not an easy task, it requires 22 ingredients.
Here's what's in a Beyond Burger:
- Water
- Pea protein isolate
- Canola oil pressed by the expeller
- Fine coconut oil
Beyond Burger also contains 2% or less of:
- Bamboo cellulose
- methylcellulose
- Mashed potatoes
- Natural flavor
- maltodextrin
- Yeast extract
- Salt
- Sunflower oil
- Vegetal glycerine
- Dry yeast
- Gum arabic
- Citrus extract (to protect the quality)
- Ascorbic acid (to maintain the color)
- Beet juice extract (for color)
- Acetic acid
- Succinic acid
- Modified starch
- Annatto (for the color)
According to Brown, this recipe is not frozen. Beyond the meat continues to innovate and improve its products. In the end, Beyond Meat wants to create the "perfect replication" of meat products. Right now, says Brown, the company is about 70% of the goal.
"More than worry about the competition, I worry about how we are improving the products we currently have on shelves by enhancing them," Brown said.
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