According to the company, its new 'Beyond Beef' has 'the juicy taste and texture of ground beef but with 25 percent less saturated fat than beef'.
The ground plant meat, which is made from mung, pea and rice proteins, has been created for use in tacos, meatballs, sliders, empanadas other dishes which would traditionally use ground beef.
"We've long had our eye on creating a product that enables consumers to enjoy all the benefits and versatility of ground beef while tapping into the human health, environmental, and animal welfare benefits of plant-based foods," Ethan Brown, Founder and Chief Executive Officer of Beyond Meat, said in a statement.
"As is our commitment, we've built this latest addition to our family of plant-based meats while being thoughtful about ingredient choices that support everyday use by the whole family, including strict avoidance of GMOs, soy, or gluten."
"So they're buying not only plant-based meat, but they're buying animal meat and that's a really important breakthrough for us," he added.
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Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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