The company is launching Beyond Sausage exclusively at Whole Foods Market’s Pearl Street store in Boulder, Colorado, on Dec. 18. The first three flavors to be released are Original Bratwurst, Hot Italian and Sweet Italian.
“I love Beyond Sausage first and foremost because it’s truly so enjoyable to eat but also because I see it as an advance in our team’s relentless march toward a perfect build of meat from plants,” said Ethan Brown, CEO of Beyond Meat. “Though we aren’t there yet, I’m encouraged by the progress we’ve made with Beyond Sausage and look forward to hearing what the consumer thinks.”
Beyond Sausage is formulated using pea, fava bean, and rice protein developed to deliver the texture of pork sausage. Trace amounts of beet lend the meaty red color along with coconut oil. And it’s encased in a plant-based casing derived from algae. Like the Beyond Burger, the company used its proprietary approach to braiding and binding proteins, fats, minerals and water to make the product look and taste like meat.
According to the company, the Beyond Sausage features, 43 percent less total fat, 38 percent less saturated fat, 27 percent fewer calories and 26 percent less sodium than traditional pork sausage.
The Beyond Burger was also launched at the Whole Foods Market’s Pearl Street in Boulder during May of 2016.