Beyond Meat’s new burger and beef platform promises improved nutrition and taste

Beyond Meat’s fourth generation of burger and beef recipes contains avocado oil for the first time, a departure from its traditional coconut and canola oils, which reduce saturation by 60%. and sodium by 20% and create a juicier texture when cooking, Zackai explained. .

The new recipe increases the protein content to 21 g per serving, 1 gram more than previous formulas and, according to the company, more protein than the standard beef blend of 80 percent lean ground beef and 20 % fat. The new recipe also includes red lentil and fava bean proteins, without sacrificing taste and texture.

Can health certifications and industry awards help turn around Beyond Meat sales?​

Zackai cited a multi-year research effort with medical and nutritional experts to develop Beyond IV, including R&D to meet the standards of the American Diabetes Association’s Better Choices for Life program and the Heart-Check Recipe certification program. American Heart Association.

Beyond IV was also recognized as “the first plant-based meat product” to be certified by the Clean Label Project, Zackai said, in addition to receiving the nutritionist-approved emblem from Good Housekeeping, which evaluates nutrition, the taste, simplicity and transparency of food products. .

Beyond Meat will launch marketing campaigns to educate consumers about the nutritional improvements and industry recognitions for the new recipe.

“We’re going to focus a lot on marketing this product in a way that resonates with the consumer and really helps them understand that not only is this a product that they can feel good about from a health, but that it is an absolutely delicious product to feed themselves and their families, ”said Zackai.