The B4Burger, which will be officially unveiled the National Restaurant Association Show (May 20-22), is described as 'looking, cooking and eating' like ground beef, despite being plant-based, gluten-free and Non-GMO.
According to its makers, the patty, which is made mainly from soy: "Leads the category in the three areas most desired by the consumer: taste, texture and value."
Danny O’Malley, Executive Plant Spinner at Before the Butcher, said: "The B4Burger will shatter your perception of plant-based burgers.
"This product is on another level when it comes to texture, taste and value. Foodservice operators across the country will now be able to afford the product they really want and need on their menus."
The product is currently only available in food service - though the company is seeking retail opportunities.
Before the Butcher believes its products is 'leading the plant-based burger wars'. The sector has seen huge growth in recent months, with companies making huge inroads into the mainstream domain.
Ethan Brown is the Founder and CEO of Beyond Meat, a high tech startup building meat from plants. He told PBN in a recent interview that the company's flagship product - its Beyond Burger - is outselling beef in some mainstream stores.
Another plant-based patty making waves is the Impossible Burger. Served at budget burger chain White Castle, it was recently labelled 'one of America's best fast-food burgers' by prestigious food outlet Eater.
Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as 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.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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