Beyond Meat Launches Mycelium Steak in US Restaurants

Beyond Meat has introduced its mycelium-based steak filet at New York’s Ladybird and BOA Steakhouse locations. This innovation aims to appeal to consumers seeking meat-like taste and texture, addressing previous concerns about plant-based alternatives. The product contains fava bean protein and avocado oil, offering 28g of protein per serving, and represents a strategic shift towards fermentation-derived proteins in the competitive plant-based market.

Original excerpt: Beyond Meat is going beyond plants for its latest product launch, turning to fungi in a bid to attract consumers…

Source: Green Queen