A recent culinary invention called Beyond Meat™ has just been introduced into the alternative meat market and is now available at Northern Californian Whole Food stores. If you’re interested in joining the 12% of American households that eat alternative meats (or are just intrigues by the topic) than you should check this out. It’s undetermined as to when this product will be more readily accessible, but until then let’s get down to brass tacks.
What is Beyond Meat?
Beyond Meat is a meatless chicken substitute simply comprised of soy and pea proteins, gluten-free flours and fiber. Beyond Meat does not have saturated or trans fats, cholesterol, gluten, dairy or GMOs (genetically modified organisms). Taken straight from Beyond Meat’s F.A.Q. page they describe their product as: “The first-ever plant protein that looks, feels, tastes, and acts like meat.”
Is it gluten-free?
Yes, and it’s even 100% vegan as well. The basic plant-based ingredients that Beyond Meat is made of makes it easy to see that it’s a great gluten-free item to have in your fridge.
What are practical and tasteful uses, you ask?
You can sauté it with a vegetable stir-fry, microwave it for a quick on-the-go sandwich/wrap or even prepare it cold in a nice green, leafy salad. The sky is the limit, so use you creativity, imagination or googling skills to discover all kinds of traditional and exotic home-cooked meals.
Looking for a quick history lesson about Beyond Meats?
The company’s headquarter is in Maryland and was founded by Ethan Brown. As a child, Brown grew up in Maryland, along the border of Pennsylvania, on an animal farm and became curious about their well-being. Having socialized with animals for a significant portion of his life, he no longer desired to eat them and switched to a vegan diet. Once on a vegan diet, Brown started to feel like his meat-like options were insufficient for his lifestyle so he decided to start his own enterprise called Savage River Farms, which is now called Beyond Meat.