Today, Beyond Meat debuted Beyond Sun Sausage, a “first-of-its-kind innovation,” made with a blend of fruits, vegetables and legumes. The new product was not created to replicate animal meat of any kind, marking a new direction for the alt-meat producer.
“Consumers are increasingly seeking diverse and clean protein sources for various meals, occasions, and lifestyles,” a Beyond Meat representative told The Food Institute. “For Beyond Sun Sausage, we wanted to offer consumers something new and unique, without being constrained to trying to mimic beef, pork or poultry.”
The launch comes as the meat alternative category continues to experience sluggish sales performance and scrutiny from consumers related to the taste, texture, and ultra-processed ingredients.
Product Highlights and Distribution
The new links are made from plant-based ingredients including yellow pea, brown rice, faba bean, avocado oil, and red lentil proteins. They are available in three flavors: Cajun, Pesto, and Pineapple Jalapeño.
As part of the brand’s commitment to further its portfolio of healthy plant-based proteins, Beyond Sun Sausage is certified by the American Heart Association and the American Diabetes Association.
Other key product highlights include:
- 12g of clean plant-based protein per link
- Low in saturated fat (1g per link)
- No cholesterol or added antibiotics or hormones
“The new Beyond Sun Sausage is a home cook’s dream,” said Diana Stavaridis, Senior Culinary Manager at Beyond Meat in a press release. “We’re excited for our fans to try this delicious new product as it’s unlike anything else currently available in the plant-based space.”
Beyond Sun Sausage is launching exclusively at Sprouts Farmers Market stores across the country. The Manufacturer’s Suggested Retail Price (MSRP) is $9.99 per pack.
“Sprouts is a strong partner for this launch because of what their brand stands for, and we feel that Beyond Sun Sausage will resonate well with their shoppers,” said the spokesperson, adding that the company is always working to increase accessibility to plant-based protein. “Stay tuned for additional distribution updates.”
The Food Institute Podcast
Tom Hamill, a food and beverage senior analyst for RSM US LLP, joined The Food Institute Podcast to recap the 2024 Summer Fancy Food Show. Hamill shares his thoughts on burgeoning trends from the show and how emerging specialty food brands can best navigate economic factors in the years to come.
