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Beyond Meat: Even better than the real thing?
Veggie burgers, chik'n nuggets, and soy-rizo. Meat analogs are a dime a dozen at local markets. And while many of these specimens are plenty tasty, their not about to fool any carnivores with their meaty ways. But there's a new meat approximation on the market that just might.
Beyond Meat: Even better than the real thing?
Veggie burgers, chik'n nuggets, and soy-rizo. Meat analogs are a dime a dozen at local markets. And while many of these specimens are plenty tasty, they're not about to fool any carnivores with their meaty ways.
Beyond Meat, the new kid on the meatless scene is gearing up to change all of that. Created by Ethan Brown, Beyond Meat's premier product approximates chicken in a way that is spot on texturally, shredding just like a chicken breast.
In an Op-Ed column for The New York Times, Mark Bittman tested the chicken sub for himself relayed that while Beyond Meat didn't taste like all that much, if seasoned and rolled into a burrito the difference may very well go undetected.
Made from soy and pea protein, soy and carrot fiber, amaranth flour, and vegan chicken flavor, Beyond Meat is a gluten, dairy, and trans fat free, not to mention being sold at prices well below that of the feathered variety.
For now Beyond Meat is available at stores in California, Maryland, and D.C. but we're hoping to get our hands on this intriguing faux poultry product sooner rather than later.
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