Beyond Meat is launching a “meatier” version of its plant-based Beyond Burger in the US, created using a mix of pea, mung bean and rice proteins.
As well as beetroot to give a red hue, the patty features coconut oil and cocoa butter to provide marbling designed to melt and tenderise like traditional ground beef.
The new Beyond Burger boasts 20g of plant-based protein per 4oz patty, features a simplified ingredients list and is said to have a more natural flavour and aroma profile.
Beyond Meat said the launch is consistent to its approach that works to close the gaps between its plant-based meats and their animal protein equivalents through “rapid and relentless innovation”.
Ethan Brown, Beyond Meat founder and CEO, said: “The new Beyond Burger is the next step in our journey toward building meat directly from plants that delivers a consumer experience indistinguishable from its animal protein equivalent.”
The new Beyond Burger has started shipping to retailers in the US this week.
Founded in 2009, Los Angeles-based Beyond Meat also makes a range of vegan sausages and earlier this year released Beyond Beef, a plant-based alternative to ground beef.
Last month, the firm announced plans to start making its meat alternative products in the Netherlands, marking its first production capability outside the US.
The company has expanded its partnership with Zandbergen World’s Finest Meat to produce its plant-based meats at a new manufacturing facility being constructed by Zandbergen in Zoeterwoude, the Netherlands.