First seen in the frozen hallway at Jewel Osco by VegNews, Beyond Steak Plant-Based Sealed Tips are made with wheat gluten and bean protein, and contain 21 g protein, 1 g saturated fat and 300 mg sodium per serving, according to the Joya Osco website.
Ingredients are: water, wheat gluten, broad bean protein, expeller-pressed canola oil, salt, natural flavor and less than 1% spices, garlic powder, onion powder, pomegranate concentrate, yeast extract, lecithin sunflower, fruit and vegetable juice color
Joked by CEO Ethan Brown during the company’s latest earnings call, steak tips look thicker than thin slices of steak. Beyond the roast beef steakrecently tested at Taco Bell, though Beyond Meat hasn’t said whether they reflect a new manufacturing innovation or if the process involves adjusting settings on existing extrusion equipment. Both have a gluten base of wheat and beans.
Source: Jewel Osco website
A spokesperson told us that more details would be forthcoming: “Our commitment to rapid and relentless innovation means we are always working to bring the world’s best plant-based meat products to market to increase accessibility to delicious plant-based foods. , nutritious and sustainable. proteins
“We are excited to share more details on our sliced steak product soon and believe consumers will be very impressed with the great taste and versatility of the product. Stay tuned for more details.”
Beyond Popcorn Chicken, also on the Jewel Osco website, is made from a bean protein base and contains 14 g protein, 1.5 g saturated fat, and 480 mg sodium per serving.
Beyond Meat – which recently Suspended COO Doug RamseyFollowing an alleged assault and has been embroiled in costly litigation with its former co-packer Don Lee Farms, it posted a grim set of figures in the second quarter, posting a net loss of $97.1 million and a drop in revenue of -1.6% to $147 million.
Interested in meat alternatives?
Recordfor our next FREE virtual summit: Preparing the food system for the futureNovember 15-17, featuring a session on ‘The Future of Meat’ with Beyond Meat CEO Ethan Brown:
EthanBrown, co-founder and CEO, beyond the meat Dr. Lisa Dyson, founder and CEOair proteindoctor tyler huggins, co-founder, foods with meatAbena Foli, head of regulatory affairsOrganic OrbillonDr Elliot Swartz, chief scientist, cultured meat, The Institute of Good Food
Source: news.google.com