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Beyond Beef, the latest vegan product from Beyond Meat, can replace ground beef in dishes such as meatballs.Credit: Beyond the meat
Beyond Meat's founder, Ethan Brown, missed the company's first show, Natural Products Expo West, in 2010, as he was busy mixing products in a rented kitchen far from Anaheim, California.
"The product was a huge success at the show, after bringing it to Missouri by truck," Brown said.
The herbal meat sector has grown considerably over the past nine years, and Beyond Meat has become a leading brand with a growing product line and its intention to become public.
Fifty-five percent of the largest restaurant chains in the US now offer at least one plant-based entry, according to one recent report from the Good Food Institute, and for many, this dish takes the form of a vegan burger from brands such as Beyond Meat and Impossible Foods. & nbsp; Beyond Meat products are sold in approximately 35,000 restaurants and grocery stores in more than 20 countries.
Brown visited Expo West this year, in time to present the brand's latest product, a ground beef version of his vegetable beef. The product is the goal since the company launched its first offerings, a line featuring vegan chicken strips and a powerful herbal beef, Beyond Burger.
Beyond beefCredit: Beyond the meat
"We are focusing maniacally on understanding meat and rebuilding it from plants, so that consumers can have more red meat dishes than less," said Brown.
The launch of Beyond Beef last week is the result of several years of research and development to find new types of vegetable protein and make it a product designed to offer meat lovers the flavors and texture that they wait for ground beef. Brown said.
The product is made from a blend of plant proteins, including peas, mung beans and brown rice, which gives it a texture more similar to that of beef.
"It's easy to get a lot of vegetable protein, crush it and give it to the consumer, but if you really want to take advantage of this familiar experience, you need to focus on the texture of the protein itself. There are different protein structures when they bite, "he said.
Beyond Beef has been developed with a more neutral taste profile than the Beyond Burger, to make it work in meatballs, tacos and all the other dishes traditionally prepared with ground beef.
"It's trial and error," Brown said. "There are thousands of molecules that give the taste of meat a taste similar to that of meat, and we know better and better what are the molecules that determine which flavors."
The company has also studied the overall functionality of proteins in the human body and the benefits of plant-based proteins over animal proteins, Brown said.
A variety of vegetable protein is the key to the company's mission, which is to create cheaper plant meats than traditional meats and & nbsp; Beyond Meat aims to develop up to 30 different herbal protein options to achieve this goal. It explores a plethora of sources such as lupine, mustard seed and sunflower seed.
"Each has its own characteristics, it's really fascinating for me," said Brown. "The vegetable kingdom is full of protein, once we consider it a source of human food and not a source of food for animals."
Having a diverse range of protein sources will also contribute to the company's global growth objectives, as being able to produce and sell foods that are closer to the protein sources available from plants will improve profitability and improve productivity. more affordable products, he said.
Other vegan brands, including lightlife and Tofurky have also developed ground beef-style products, but late last year, Beyond Meat became the first plant-based meat manufacturer to announce its IPO plans.
"We have the ambition to be part of the generation that separates meat from animals," Brown said. "You do not do it thinking small, you do not do it by having a few chefs and food scientists."
The fundraising in an IPO will fund the next steps of this trip, he said.
"There is no reason that it is not cheaper than meat, and to do that we need to invest in the supply chain."
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Beyond Beef, the latest vegan product from Beyond Meat, can replace ground beef in dishes such as meatballs.Credit: Beyond the meat
Beyond Meat's founder, Ethan Brown, missed the company's first show, Natural Products Expo West, in 2010, as he was busy mixing products in a rented kitchen far from Anaheim, California.
"The product was a huge success at the show, after bringing it to Missouri by truck," Brown said.
The herbal meat sector has grown considerably over the past nine years, and Beyond Meat has become a leading brand with a growing product line and its intention to become public.
According to a recent report from the Good Food Institute, 55% of the largest American restaurant chains offer at least one main herbal dish. This dish often takes the form of a vegan burger brands like Beyond Meat and Impossible Food. Beyond meat products are now sold in approximately 35,000 restaurants and grocery stores in more than 20 countries.
Brown visited Expo West this year, in time to present the brand's latest product, a ground beef version of his vegetable beef. The product is the goal since the company launched its first offerings, a line featuring vegan chicken strips and a powerful herbal beef, Beyond Burger.
Beyond beefCredit: Beyond the meat
"We are focusing maniacally on understanding meat and rebuilding it from plants, so that consumers can have more red meat dishes than less," said Brown.
The launch of Beyond Beef last week is the result of several years of research and development to find new types of vegetable protein and make it a product designed to offer meat lovers the flavors and texture that they wait for ground beef. Brown said.
The product is made from a blend of plant proteins, including peas, mung beans and brown rice, which gives it a texture more similar to that of beef.
"It's easy to get a lot of vegetable protein, crush it and give it to the consumer, but if you really want to take advantage of this familiar experience, you need to focus on the texture of the protein itself. There are different protein structures when they bite, "he said.
Beyond Beef has been developed with a more neutral taste profile than the Beyond Burger, to make it work in meatballs, tacos and all the other dishes traditionally prepared with ground beef.
"It's trial and error," Brown said. "There are thousands of molecules that give the taste of meat a taste similar to that of meat, and we know better and better what are the molecules that determine which flavors."
The company has also studied the overall functionality of proteins in the human body and the benefits of plant-based proteins over animal proteins, Brown said.
Various vegetable proteins are essential to the company's mission, which is to create cheaper plant-based meats than traditional meats. Beyond Meat aims to develop up to 30 different herbal protein options to achieve this goal. It explores a plethora of sources such as lupine, mustard seed and sunflower seed.
"Each has its own characteristics, it's really fascinating for me," said Brown. "The vegetable kingdom is full of protein, once we consider it a source of human food and not a source of food for animals."
Having a diverse range of protein sources will also contribute to the company's global growth objectives, as being able to produce and sell food products closer to protein sources available from plants will improve profitability and will make products more affordable, he said.
Other vegan brands, including Lightlife and Tofurky, have also been developing ground beef style products, but beyond last year, Beyond Meat has become the leading manufacturer of herbal meat. to announce its IPO plans.
"We have the ambition to be part of the generation that separates meat from animals," Brown said. "You do not do it thinking small, you do not do it by having a few chefs and food scientists."
The fundraising in an IPO will fund the next steps of this trip, he said.
"There is no reason that it is not cheaper than meat, and to do that we need to invest in the supply chain."
