Beyond Meat has reformulated its flagship Beyond Burger and Beyond Beef products with a shift to avocado oil, moving away from coconut oil, which is high in saturated fat even though it is a plant-based product. The move to avocado oil means Beyond products will have 60% less saturated fat than before at 2g per serving. In addition, the new recipe reduces sodium in the products by 20%, and adds red lentil and faba bean protein to the mix of existing pea and brown rice protein, resulting in 21g of protein per serving. The new products are expected to be on store shelves this spring.
The changes come as the company announced its Beyond IV platform, marking the fourth generation/evolution of Beyond's plant-based meat products. The reformulation is the result of a multi-year research effort that included working with leading medical and nutrition experts to stay current with top health organizations and their nutrition standards, notably the American Diabetes Association and the American Heart Association.
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“Every ingredient in this fourth iteration was thoughtfully selected to bring the nutritional power of plants, from the heart-healthy monounsaturated fats in avocado oil, to the protein and fiber in peas, red lentils, faba beans and brown rice. There is goodness throughout Beyond IV, and we are excited to pass along these benefits to the consumer,” says Ethan Brown, Beyond Meat Founder & CEO.
Those at Beyond say from a culinary standpoint, avocado oil has a smoother, more neutral flavor and a higher smoke point that is perfect for grilling or high-heat cooking, like in a cast-iron skillet. The company adds that feedback from consumer testing of the updated Beyond Burger was overwhelmingly positive from a flavor and taste standpoint.
