The world is changing quickly and at Beyond Meat we are passionate about creating new food options that can keep up. I also like this product’s health profile with 40% less sat fat than the leading foodservice chicken tender even as we deliver 14 grams of protein, and the fact that we are using Faba Bean protein as the main source of amino acids, and that it is of course free of GMOs. So it was nice to see that the team in both platforms is being recognized. When we entered our first major show, held by the National Restaurant Association, Beyond Chicken Tenders won the FABI award. And when we re-entered the chicken market, we wanted to make sure that we could do so with a product that delighted consumers. We recently won a number of awards for the Beyond Burger, here in the US and in the EU. But I am very proud of our team with this latest launch. It’s an interesting project as it's a different muscle structure than beef, so the development process internally was different. Consumers generally pull away from beef first when they are reducing meat consumption but it’s interesting to see a growing number of consumers also now looking for plant-based chicken. The results of our first study with Stanford can be found here in The American Journal of Clinical Nutrition. Our commitment to pushing the envelope on human health is a very important pillar in our mission statement, and we recently kicked off the 2nd part of an extensive research program (5 year initiative) with Stanford University School of Medicine to support clinical trials and develop data-driven understanding of the impacts of plant-based eating on human health. For example, we have lower levels of saturated fat than 80/20 beef and some of the other plant-based products, and are continuing to drive innovation that will allow us to reduce it further. This certainty comes from an understanding of the shared materials among plant and animal life, as well as the sheer diversity of plants, and plant material, throughout nature.Īt Beyond Meat, we also award a considerable amount of focus to delivering the core benefits of meat while eliminating or reducing the amount of ingredients about which the medical community has expressed concern. That said, I am certain that the plant kingdom has what is needed to do this without modification. This makes our (Beyond Meat’s) job harder as we need to discover and source ingredients in nature that will enable us to keep improving our products. Our position is that you do not need to genetically modify (GMO) inputs to build a piece of meat from plants that is indistinguishable from its animal protein equivalent. In my view, when I think about our differences, it comes to the market being a battle place of ideas. We are both seeking to address a common set of global challenges. I think it is important to note that I appreciate what Impossible is doing to drive attention to the category, and know that there are a lot of really good folks working there.
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