Plant-based Beyond Sausage rolls out to Whole Foods stores nationwide

The ready-to-cook sausage - made with pea protein isolate, fava bean protein, rice protein, potato starch, coconut oil and beet juice - is designed to “deliver on the juicy, satisfying taste and texture of pork sausage, but with more protein, 43% less total fat, 38% less saturated fat, 27% less calories and 26% less sodium than traditional pork sausage.”​

Launched at the Whole Foods Market Pearl Street store in Boulder, Colorado, in December, the sausages (which are wrapped in alginate) come in three flavors: Original Bratwurst, Hot Italian and Sweet Italian, and are designed to sit in the refrigerated meat case, alongside the Beyond Burger.

Co-founded by Ethan Brown and Brent Taylor in 2009, Beyond Meat​​ launched its first products​​​​ on the national stage in 2013, and is now in c.25,000 locations (grocery stores and foodservice outlets) from Kroger and Target to TGI Fridays and Veggie Grill.

Products include frozen Beast burgers and sliders (which are being reformulated to more closely mirror the Beyond Burger, and will switch from a frozen cooked patty to a ready-to-cook product); chicken-style strips (made from non-GMO soy and pea protein); crumbles (made with pea protein); and its highest profile product, the pea protein-based Beyond Burger, which is sold chilled alongside conventional meat.

Read more about Beyond Meat HERE​​.

Ingredients list, original Brat: ​ Water, pea protein isolate, coconut oil, sunflower oil, contains 2% or less of:  rice protein, faba bean protein, natural flavor, potato starch, salt, fruit and vegetable juice, apple fiber, methylcellulose, citrus extract, calcium alginate casing.