, and put the world’s top food scientists to work to make it happen. The old Beyond Meat, perhaps, is back.Brown is cagey about how this new “meat” is constructed. It’s got fava beans in it, and mycelium—the thin root-like tendrils that mushrooms and other fungi form as they grow, and which binds together soybeans in tempeh, a vegetarian staple. But the method by which Brown and his company contort those elements into their “steak” is strictly under wraps.
Instead, the company’s latest and greatest imminent offering is… another Beyond Burger. Called the Stack Burger, it’s thinner, and it’ll exclusively be sold in the frozen section starting later this summer. Pricing info isn’t available, but a company representative says they’ll be cheaper per patty than the original burgers, since they’re smaller. The company also says it improved the taste—though I had trouble telling the difference in the one Chef D set down in front of me.
Those frozen hamburgers, not the steaks, are perhaps more representative of Beyond Meat’s strategy right now. There won’t be any headlong charges for growth, Brown says. Instead, the company is focusing on profitability and preparing for a battle of attrition, hunkering down and conserving resources until it dawns on people that eating meat is destroying their bodies, and the planet. “If we can keep our cash burn to a minimum, we’ve got tremendous runway,” Brown says.
Ethan Brown, founder and chief executive officer of Beyond Meat Inc., center, rings the opening bell during the company's initial public offering at the Nasdaq MarketSite in New York, U.S., on May 2, 2019.Health concerns, in addition to the price of its products are probably the biggest impediment that Beyond Meat is facing right now. The incumbent meat industry has used this as a cudgel against the startup.
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