LOS ANGELES — Meatless Monday is a public health initiative started in 2003 at the Johns Hopkins Bloomberg School of Public Health and has seen increased growth over the past decade with support from celebrities, chefs, schools and communities. As the idea of substituting one meal with meat per week for a meatless meal continues to gain steam, some food suppliers are taking notice.
Beyond Meat, the makers of plant-based protein foods that take the animal out of meat, announced today the national rollout of Beyond Meat Chicken-Free Strips to provide consumers with a clean, plant-based protein that replicates the taste, texture and nutritional benefits of meat.
Passionate about improving health, reducing ecological footprint and improving animal welfare, Beyond Meat founder and CEO Ethan Brown believes Americans are ready for more choices when it comes to protein. By launching a chicken substitute that doesn't sacrifice on taste, chew or satisfaction, Brown believes anyone looking to reduce meat consumption will be able to do so quite easily.
"We believe the future of protein is animal-free. We want Beyond Meat to be sold as a meat alternative in places where you would ordinarily find meat. Whether that is in the meat case at your local grocery store or at your local fast food restaurant chain," Brown explained. "This is very different from how meat alternatives are positioned today where you have to hunt them down in a separate refrigerated section far from areas where you would find meat."
Beyond Meat Chicken-Free Strips are made with a blend of pea and soy protein, offering consumers 20 g of protein per 3-oz. serving and 120 calories; by comparison, a 3-oz. serving of chicken breast also has around 20 g of protein. In addition, these plant-based strips have no saturated or trans fat and are cholesterol-free, gluten-free, dairy-free, meat-free, egg-free, GMO-free, hormone-free and antibiotic-free. They are available in three flavors: Southwest, Lightly Seasoned and Grilled at Whole Foods locations nationwide.
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