Flavor-forward innovation is taking center stage at Beyond Meat. The plant-based maven recently introduced a new product line under Beyond Sun Sausage™. Filled with wholesome ingredients from vegetables and fruits to legumes, the new product is not intended to replicate animal meat, but rather be its own satisfying protein option in three flavors: Cajun, Pesto, and Pineapple Jalapeño.
“We’re thrilled to introduce a completely new innovation to the plant-based category with the addition of our wholesome, flavor-forward Beyond Sun Sausage,” said Dariush Ajami, Chief Innovation Officer. “Filled with clean, plant proteins including yellow peas, brown rice, faba beans, and red lentils, this launch further exemplifies our industry-leading commitment to raising the nutrition bar for plant-based meats and creating delicious, healthy products.”
Made with avocado oil, Beyond Sun Sausage offers 12 g of clean protein per link, is low in saturated fat with just 1 g per serving, and has 0 mg of cholesterol with no added antibiotics or hormones. This impressive nutritional profile meets the rigorous guidelines of leading health organizations, earning Beyond Sun Sausage certification from the American Heart Association's Heart-Check program and the Better Choices for Life program of the American Diabetes Association®.
Beyond Sun Sausage is currently available at all Sprouts Farmers Market stores across the country, and the new Beyond Burger, Beyond Beef, and Beyond Sausage in eye-catching gold packaging are available at all major retailers nationwide, a press release stated.
“The new Beyond Sun Sausage is a home cook's dream—they're packed with bright, beautiful plant-powered ingredients like spinach, bell pepper, pineapple and jalapeño, bringing bold, culinary-forward flavors that can enhance any dish. When you prepare Beyond Sun Sausage, you’re serving love to your taste buds, heart, and planet, and 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,” said Diana Stavaridis, Senior Culinary Manager.
For more from the press release, click here. And stick with Deli Market News for more updates.
