“Competition will help to increase the pace of innovation,” Dr. Tyson Foods, Springdale, Ark., earlier this year ended its investment in Beyond Meat and plans to compete in the alternative meat category. Nestle S.A., Vevey, Switzerland, has launched a plant-based burger in Europe and plans to do the same in the United States. The Impossible Burger, which features soy protein, is found on restaurant menus across America. Plant-based burgers have become a competitive category. Results showed the Beyond Burger generates 90% less greenhouse gas emissions, requires 46% less energy, has more than 99% less impact on water scarcity and has 93% less impact on land use than a quarter pound of U.S. The company commissioned the Center for Sustainable Systems at the University of Michigan to assess the Beyond Burger. The company is launching Beyond Beef, which is crumbles of ground beef that consumers may use in applications like burgers, pasta sauces and tacos.īeyond Meat products fit into the sustainability trend. Beyond Meat has yet to find an ingredient that offers similar functional benefits to methylcellulose.īeyond Meat has found success and expanded its portfolio. The Beyond Burger contains methylcellulose, an ingredient not often associated with clean label, as a binding system. The key is getting the plant protein to work like the fibrous muscle tissue in meat, he said. “They are packed to occupy the smallest space.” Tariush Ajami, Ph.D., chief innovation officer for Beyond Meat Ajami said, which means most of the proteins are storage proteins that help the germination process. Plant proteins tend to come from the seed, Dr. Pea protein is the main source of plant protein in the Beyond Burger. To avoid any unwanted gray color, the company adds annatto and beet juice extract. We are soy-free and G.M.O.-free.”īeyond Meat, El Segundo, Calif., works with flavor companies to understand meat flavors, he said. “I know the ingredient list is way long, but sometimes we have to add those functional (ingredients). Ajami said in a June 4 presentation in New Orleans at IFT19, the Institute of Food Technologists’ annual meeting and food exposition. “We want to be as clean as possible,” Dr. It takes 22 ingredients for the Beyond Burger to look like raw meat, cook and sizzle like meat, and have a beefy flavor and texture.
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