First spotted in the frozen aisle at Jewel Osco by VegNews, the Beyond Steak plant-based seared tips are made from a base of wheat gluten and faba bean protein, and contain 21g protein, 1g saturated fat, and 300mg sodium per serving, according to the Jewel Osco website.
The ingredients are: Water, wheat gluten, faba bean protein, expeller-pressed canola oil, salt, natural flavor, and less than 1% of spice, garlic powder, onion powder, pomegranate concentrate, yeast extract, sunflower lecithin, fruit and vegetable juice color.
Teased by CEO Ethan Brown during the firm’s latest earnings call, the steak tips look chunkier than the thin slices of Beyond Carne Asada Steak recently tested at Taco Bell, although Beyond Meat has not said whether they reflect a new manufacturing innovation or whether the process involves adjusting the settings on existing extrusion equipment. Both have a base of wheat gluten and faba beans.
A spokesperson told us that more details would be coming soon: “Our commitment to rapid and relentless innovation means we’re always working to bring the world’s best plant-based meat products to market to increase accessibility to delicious, nutritious and sustainable plant-based proteins.
"We’re excited to share more details soon about our sliced steak product and believe consumers are going to be very impressed with the product’s great taste and versatility. Stay tuned for more details.”
Beyond Popcorn Chicken - also on the Jewel Osco website - is made from a base of faba bean protein and contains 14g protein, 1.5g saturated fat and 480mg sodium per serving.
Beyond Meat - which recently suspended COO Doug Ramsey following an alleged assault and has been embroiled in costly litigation with its former co-packer Don Lee Farms - posted a grim set of figures in Q2, with net losses of $97.1m and revenues down -1.6% to $147m.
Interested in meat alternatives?
- Ethan Brown, co-founder and CEO, Beyond Meat
- Dr Lisa Dyson, founder and CEO, Air Protein
- Dr Tyler Huggins, co-founder, Meati Foods
- Abena Foli, head of regulatory affairs, Orbillion Bio
- Dr Elliot Swartz, lead scientist, cultivated meat, The Good Food Institute