Once known for its beefy, “bleeding” vegan burgers, Beyond Meat has pivoted its approach when it comes to crafting new plant-based products. With its increased focus on health and minimal ingredient lists, Beyond Meat has announced a new steak alternative to its product portfolio.
While Beyond Meat currently offers a steak tip alternative, the new product will aim to replicate “whole-muscle” filets with the help of mycelium, the fast-growing root system of fungi, reports CNBC. This whole-food ingredient is a departure from wheat gluten (commonly known as seitan), a key ingredient in Beyond Meat’s steak tips.
“The focus on this has been a very small number of ingredients, very high protein, very low saturated fat,” Beyond Meat founder and CEO Ethan Brown tells ’CNBC.’
The company did not share a launch date for its new plant-based filet, but Brown shared that its future rollout may include a restaurant partnership—a move the company has relied on for previous product debuts. However, unlike previous partnerships with international chains such as McDonald’s, Dunkin’, and KFC, Beyond Meat hopes to partner with a chain restaurant known for healthier fare.
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Beyond Meat’s whole-foods pivot
This new product announcement aligns with Beyond Meat’s latest debut: the Beyond Sun Sausage, a healthier alternative to the brand’s classic, meatier Beyond Sausages.
The Beyond Sun Sausage is crafted from wholesome, plant-based ingredients including yellow pea, brown rice, fava bean, and red lentil proteins. Like Beyond Meat’s newest iteration of its plant-based beef, Beyond Sun Sausages are also made using avocado oil and boast less saturated fat.
Beyond Meat
In fact, the brand’s Sun Sausages and reformulated beef products—both of which are part of Beyond Meat’s health-conscious Beyond IV product line—have been certified as heart-healthy by the American Heart Association. Aside from this certification, Beyond Sun Sausages have also earned approval from the American Diabetes Association’s Better Choices for Life program.
Beyond Meat announces new mycelium filet
Beyond Meat’s latest product announcement is evidence of the brand’s pivot toward a more whole-foods approach to meat alternatives. However, its development of a whole-cut filet made using mycelium isn’t unheard of in the plant-based foods category.
Founded in 2016, Boulder, CO-based Meati has made a name with mycelium meat cutlets. With the help of this whole-foods ingredient, Meati has crafted tasty, plant-based meat and chicken cutlets that have earned the backing of notable figures such as MLB legend Derek Jeter and celebrity chefs Rachael Ray and David Chang.
Meati
UK-based food-technology startup Adamo Foods is also working to bring mycelium meat to market, and last month, the company raised $2.5 million to make this a reality. But it’s not just beef that mycelium can replicate. New York-based MyForest Foods uses mycelium to create its pork-free MyBacon while Vienna-based Revo Foods uses this star ingredient in its plant-based octopus product.
Beyond Meat is the latest, and perhaps one of the largest, vegan food companies embracing mycelium for next-level plant-based meat.
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