Vegan Meat Brands Changing the Game at Grocery Stores Everywhere

From peta.org

The vegan revolution is a full-scale food industry. Across grocery aisles, fast-food chains, and fine dining menus, vegan meat brands are redefining what sustainable, compassionate eating can look and taste like. From juicy burgers to crispy “chicken” and deli slices, these leading vegan companies are proving that you can enjoy the same familiar flavours and textures—without any animal flesh.

JUST Meat

After changing the breakfast game with its wildly popular hen-friendly egg, Eat Just—named PETA’s 2025 Company of the Year—expanded its vegan line-up with Just Meat. The frozen, shredded vegan chicken comes in bold flavours like Original, Sesame Ginger, Buffalo, and Chili Lime, making it an easy addition to tacos and grain bowls, wraps, salads, and stir-fries. This vegan chicken contains zero cholesterol and animal suffering. Just Meat’s chicken delivers on texture and taste—without harming a single feathered friend. Shoppers can grab it at major retailers, including Walmart, Sprouts, Albertsons, United, and Stop & Shop. 

Beyond Meat

Innovative company Beyond Meat is single-handedly changing the vegan meat game. What’s its secret? Its mouthwatering products are made with non-GMO, gluten-free pea protein. After the sensation of the “bloody” Beyond Burger, the brand launched several other products and formed partnerships with popular chains. Now you can find Beyond Meat’s vegan ground beef, sausages, meatballs, and chicken at grocery stores nationwide. Beyond Steak is great in stir-fries, salads, tacos, fajitas, and other dishes.

Daring Foods

Another standout brand shaking up the vegan chicken space is Daring Foods, known for its simple-ingredient meatless chicken pieces in flavours including Original, Original Breaded, Lemon & Herb, and Cajun. The fast-rising company has also attracted major celebrity backing—Canadian rapper Drake joined one of its investment rounds as the brand continues expanding into more grocery stores nationwide. Daring products are already available at retailers such as Sprouts, Kroger, and Costco.

Chunk Foods

Chunk Foods is bringing seriously next-level innovation to the vegan meat world with products that mimic the taste, texture, look, and even the cooking experience of meat—without killing any animals. Packed with fibre and protein and flavoured with natural ingredients, Chunk’s cuts are juicy, tender, savoury, and designed to be cooked just the way you like them, from medium rare to well done. Using groundbreaking fermentation technology and natural ingredients like beet juice for that realistic “meaty” look, the brand creates whole-cut vegan meats without preservatives, binders, thickeners, or additives. Whether you’re firing up the grill with the Chunk Steak, piling tacos high with Chunk Pulled, or slicing into the ultra-hearty Chunk Slab, these satisfying cuts are a compassionate cuisine staple. Check Chunk’s store locator to see where you can find their products.

Juicy Marbles

Juicy Marbles is quickly becoming one of the biggest breakout stars in the vegan meat world thanks to its incredibly realistic whole-cut steaks that look, cook, and taste shockingly close to animal-based meat. Packed with protein and rich, savoury flavour, the brand’s Whole-Cut Loin and Thick-Cut Filet are tender, juicy, and beautifully marbled for that classic steakhouse experience—minus the animals. Whether seared in a pan or sliced into a fancy dinner spread, these plant-based cuts bring serious wow factor to the table.

Oshi

Help save the oceans and the animals who live in them with delicious and compassionate vegan salmon from Oshi. These tasty whole-cut fillets, which are fuelled by plant-based omega-3 fatty acids, are healthy and animal-friendly.

Tofurky

Founded in 1980, Tofurky quickly became famous for its holiday roasts, but it’s known for many other delectable vegan products as well, including deli slices, sausages, steak bites, pepp’roni and more.

Beleaf

Beleaf is a revolutionary, award-winning company whose innovative vegan meats are favourites among both home and restaurant chefs. This family-owned business prioritizes sustainability and animal well-being in creating its products, including the standout plant-based bacon. The crispy, smoky slices make for a great addition to breakfast dishes, sandwiches, salads, pasta, and more.

Vegan Meat Standouts From Major Brands

These aren’t vegan companies, but they offer tasty animal-friendly meat options.

Trader Joe’s Soy Chorizo

These Mexican-inspired sausages are seasoned with smoky paprika, garlic, chili, and warming spices that give them that bold, savoury kick. They’re rich, crumbly, and a little spicy, making them perfect for tacos, breakfast hashes, or anything that needs a punch of flavour.

Dr. Praeger’s Burgers

Dr. Praeger’s veggie-based burgers have been a hit since they launched in 1994, and the brand has since expanded to offer a delicious variety of vegan meat items. From the smoky, hearty Grillhouse Burger to the juicy Perfect Burger and the retro-inspired All-American Drive-Thru Burger, each one delivers that familiar savoury bite and comfort-food flavour you know and love.

MorningStar Farms® Juicy Steakhouse Style

MorningStar’s Juicy Steakhouse Style quarter-pound burgers are all about that classic steakhouse experience—thick, savoury, and a satisfyingly juicy bite in every mouthful. Made with 100% plant protein, they deliver big backyard-barbecue energy and nostalgic burger-night flavour.

The Meat of the Issue

It’s simple: Every animal is someone. Cows establish deep, lifelong bonds and mourn for their lost loved ones. Mother hens sing to their chicks before they hatch. Pigs love to play and cuddle. Fish create artworks to woo potential mates. These individuals can feel pain, joy, and fear—and they value their lives just as much as we value ours.

Going vegan doesn’t just help them. It’s the best thing you can do for the planet and for your own health, too.

https://www.peta.org/lifestyle/food/meat-replacements/?id=559&pl=86_15_0

Beyond Meat launches heart-healthy mycelium steak filet in US supermarkets

From veganfoodandliving.com

Beyond Meat's new mycelium and avocado oil steak filet is now available at Wegmans and H-E-B after topping the brand’s online sales charts

Beyond Meat has brought its highly anticipated Beyond Steak Filet to US supermarket shelves. The plant-based whole-cut filet is making its retail debut at Wegmans and H-E-B stores across the United States.

The Beyond Steak Filet is the brand’s first product to use mycelium and also incorporates ‘heart-healthy’ avocado oil, which helps lower the vegan steak’s saturated fat content.

                                                                                                  © Beyond Meat, edited by VFL

The retail launch follows an exceptionally successful trial on the brand’s direct-to-consumer website. Since its online introduction in October 2025, the filet rapidly climbed the ranks to become the site’s top-selling product. Customers have widely praised the innovation for its realistic texture, succulence, and impressive nutritional profile, prompting this wider commercial rollout.

Beyond plant-based steak with mycelium

Designed to mimic the tender, juicy quality of a high-end steakhouse cut, the new product represents a significant technological leap for the company. It marks the first time Beyond Meat has incorporated mycelium into its product portfolio. The mycelium, which is the dense, fibrous root structure of fungi, helps replicate the texture of traditional whole-cut meat.

The plant-based steak is designed to sear beautifully in a hot pan, making it versatile enough to use as a classic centre-of-the-plate protein, or to slice into tacos, salads, and grain bowls.

In a press release, Ethan Brown, Founder and CEO of Beyond Meat, called the Beyond Steak Filet “our most compelling centre-of-the-plate innovation since the Beyond Burger.”

He remarked that while “consumers are typically advised to limit their consumption of steak, the remarkable nutritional profile of Beyond Steak Filet means you can turn any meal into a steak occasion.”

The Beyond Steak Filet has been developed to mimic the taste, texture, and perfect sear of a meat-based steak. Photo © Beyond Meat

Clean ingredients and nutritional benefits

Aside from offering a delicious, authentic steak experience, the Beyond Steak Filet focuses heavily on health-conscious consumers. Each serving boasts 28g of plant protein and 3g of fibre, whilst containing just 1g of saturated fat derived from heart-healthy avocado oil.

True to the brand’s core philosophy, it contains no cholesterol, added hormones, or antibiotics, and is completely Non-GMO Project Verified.

Additionally, the filet is one of more than 20 products in the company’s line-up to secure a Clean Label Project Certification. This independent accolade rewards products that meet strict criteria for ingredient purity and environmental transparency, addressing a growing consumer desire for simpler, less processed meat alternatives.

https://www.veganfoodandliving.com/news/beyond-meat-heart-health-mycelium-steak-filet-us/

Future Food Quick Bites: Beyond Meat x Taco Bell, Crowdfunding Galore & Marigold Protein

From greenqueen.com.hk

By Anay Mridul

New products and launches

Fast-food giant Taco Bell has teased a new partnership with vegan giant Beyond Meat to create a new plant-based protein that will be tested within this year. The chain said it chose the latter due to its track record of attracting young consumers. They previously tested a meat-free carne asada steak quesadilla and tacos offered at price parity.

Courtesy: Beyond Meat

US vitamins brand Perelel has launched Daily Resilience Complex, a new daily supplement featuring TurtleTree‘s precision-fermented lactoferrin ingredient, LF+. It isn’t vegan, however, since the powder also contains bovine collagen.

In time for grilling season, whole-food brand Actual Veggies has rolled out a 10-pack of its vegan black bean burger at most Costco locations across the US.

Likewise, whole-cut plant-based meat pioneer Chunk Foods has gained a listing at Whole Foods Market across the Northeast for its steak filet, pulled steak and a new Moroccan Cubes SKU with 19g of protein.

Speaking of vegan steak, Dutch start-up Rival Foods‘s clean-label alternative has landed in its home country. The pulled beef is available in 2kg packs for foodservice operators on InstockMarket, and contains 31g of protein per 100g.

Courtesy: Jay&Joy

Weeks after securing $2.3M in fresh funding, French vegan cheesemaker Jay&Joy has expanded its footprint through a listing at 400 new points of sale at German organic retailer Denns BioMarkt.

Fellow French company La Vie‘s plant-based ham, sandwiches and snacks are now being stocked at 180 TotalEnergies service stations across the country.

In more good news for France’s plant-based shoppers, a new fully vegan grocery store, Herbivores, has opened on Lyon’s Rue Pasteur street.

Singaporean bean-free start-up Prefer has brought its coffee alternative to Japan, launching an iced black coffee using its PreferRoast ingredient in collaboration with Tokyu Land, a member of local conglomerate Tokyu Group.

And in the UK, Shicken Foods has launched plant-based kofta kebabs into Costco stores. They feature 21g of protein per serving and are high in fibre.

Company and finance updates

Swedish pea milk start-up Sproud has achieved its lowest-ever average carbon footprint, reducing its emissions by 11.45% to reach 0.301kg of CO2e per litre of product. Moreover, annual sales hit a new record, growing by 28% to reach 74.9 million kronor ($8.1M), with volumes up by 33%.

Courtesy: Sproud

Californian cultivated seafood start-up Finless Foods has opened a crowdfunding campaign on Republic, with a goal of securing $75,000. It has already entered the pre-market consultation process with the US Food and Drug Administration for its cultivated tuna, with approval expected in 2027.

Weeks after receiving $700,000 in seed funding, Danish mycelium meat maker Tempty Foods has kicked off a crowd investment round on Republic. It has already landed nearly all of its €355,000 ($415,000) target.

Courtesy: Tempty Foods

In more investment news, British eco material player Ponda has also launched a crowdfunding effort on Republic with the aim of raising €230,000 ($270,000) to build out its capacity and expand production of BioPuff, a bulrush-based alternative to goose down and polyester fibres.

Speaking of eco materials, Australia’s Uluu has moved into a new industrial facility in Henderson, Western Australia, which will allow it to scale up production of its seaweed-derived bioplastics. This follows a $10.5M investment round in November.

US industrial biotech start-up Fermeate has raised $2M in seed funding to advance its optogenetic control tech for precision-fermented products and accelerate price parity for them.

Belgian beanless coffee start-up Koppie has reached a major milestone in its scale-up efforts, producing 12 tonnes of its fermentation-derived alternative.

Climate advocacy group Madre Brava has closed its Thailand programme, according to its former director.

Policy, research and awards

Dutch start-up NoPalm Ingredients – which makes palm oil alternatives from food waste, yeast and fermentation – has been named as one of the four finalists of the 2026 Food Planet Prize.

Catering giant Sodexo has become the first employee restaurant chain in Poland to monitor the share of plant-based proteins on offer, with analysis using the Protein Tracker tool revealing that 30% of its 2024-25 protein portfolio was sourced from plants.

Two new studies by the Physicians Committee for Responsible Medicine show that low-fat plant-based diets cut greenhouse gas emissions by 55-57% and cumulative energy demand by 44-55%.

Courtesy: ACS Food Science & Technology

A study led by scientists at the University of Georgia suggests that dried marigold flowers – 40% of which end up wasted – show potential as a sustainable plant protein source, exhibiting high levels of glutamic and aspartic acids, greater heat stability than peas and chickpeas, and excellent emulsifying capacity.

Researchers at the University of Warwick have published the results of their meta-analysis of clinical trials involving 541 participants, finding that plant-based eaters were associated with significantly lower levels of C-reactive protein – a widely used marker of systemic inflammation – than omnivores.

Courtesy: Veganuary

Finally, in Veganuary‘s 2026 participant survey, a third (32%) of those who weren’t vegan before said they planned to continue following a plant-based diet after the monthlong campaign, while 79% intended to halve their intake of animal products.

https://www.greenqueen.com.hk/future-food-quick-bites-beyond-meat-taco-bell-crowdfunding-marigold-protein/

Future Food Quick Bites: Tempeh Protein Bites, Dairy-Free Cold Foam & Garden Gourmet

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Tiba Tempeh’s protein bites, Prefer’s Brazilian bean-free coffee collab, and Garden Gourmet’s vegan tilt.

New products and launches

British plant protein firm Tiba Tempeh has unveiled Protein Bites, a chilled snack range delivering 12g of protein and 3.5g of fibre per 60g pack. It will be available in roasted and Southern-style flavours at Sainsbury’s, Waitrose and Ocado from May 6, priced at £1.50 per pack.

                                                                                                     Courtesy: Tiba Tempeh

Fellow UK start-up Drink Lomi has debuted 10g vegan cold foam toppers for its single-serve matcha sachets, tapping into two of the biggest trends in the drinks category. The “cloud foam” contains a base of coconut oil and glucose syrup.

Also in the UK, The Coconut Collab has launched a gut-friendly Natural Kefir drink made by fermenting coconut milk and water. It’s available at Sainsbury’s and Ocado for £3.45 per 500ml bottle, with more retailers to follow in May and June.

                                                                                       Courtesy: The Coconut Collab

French foodservice brand Tipiak has introduced a new Vegan Canapé Selection for the UK market, comprising 36 bites like falafels, tartlets, crackers, blinis, shortbreads, and carrot cakes.

A double launch for Beyond Meat this week. The Californian giant rolled out its spicy Buffalo-flavoured chicken pieces at over 2,000 Kroger stores, and its Korean BBQ-flavoured burger at retailers in Germany and the Netherlands.

                                                                                                  Courtesy: Beyond Meat

Canadian chain Panago Pizza has rolled out Daiya‘s reformulated oat-cream-based cheese alternative across all its stores, with customers able to swap it in for dairy on any pizza at no extra cost.

Also in the Netherlands, The Vegetarian Butcher has unveiled a new BBQ-ready burger and chicken tenders at Albert Heijn, Dirk, Vomar, Boon, Dekamarkt and Hoogvlie.

German mycoprotein start-up Nosh.bio’s blended beef mince is now officially listed with Artland Foodservice and live on the Transgourmet system, enabling foodservice providers to directly order the product into their kitchens.

                                                                                                     Courtesy: Nosh.bio

Over in India, plant protein shows no signs of stopping, with RiteBite Max Protein launching a range of pea protein powders delivering 22g of the nutrient per serving. They’re available in seven flavours, including Alphonso Mango, Digestive Masala and Banana Caramel, for ₹2,499 ($26.50) per kg.

And Singapore’s Prefer, known for its bean-free coffee and chocolate, is expanding its horizons through a partnership with Sapiens Global. The two companies unveiled Sapiens Cafe, which blends 60% arabica with 40% PreferRoast, at FHA Singapore (April 21-14), ahead of rollouts in Brazil and Japan.

Company and finance updates

Nestlé-owned meat-free brand Garden Gourmet has turned its portfolio 100% plant-based after phasing out some vegetarian products.

Dutch manufacturer Van Loon Group has announced that its share of blended meat products increased from 3% in 2024 to 11% last year, with associated revenue growing from €31M to €122M. This has allowed the company to save one million kg of animal-derived raw materials.

Austrian mycoprotein start-up Revo Foods has kicked off a new crowdfunding round at a €7.2M valuation, aiming to raise €1M in total funding.

                                                                                                Courtesy: Revo Foods

New Zealand-based Nutrition From Water has completed its tech transfer to commercial scale, making its microalgae-derived Marine Whey Gold ingredient available for mass production.

C-suite veteran Karuna Rawal, whose most recent permanent role was chief revenue and marketing officer at Nature’s Fynd, has joined the board of directors of Finnish gas protein firm Solar Foods.

Molecular farming start-up Alpine Bio has appointed Matt Crisp, CEO of Ichor Agriculture and co-founder of Quercus Biosolutions, to its board.

Fellow Californian firm The Every Company, which sells precision-fermented egg proteins, has brought on former Siemens Energy engineer Mario Patiño as its new chief revenue officer.

GNT Group has opened a sales and application office in Shanghai to meet demand for its plant-based food dyes under the Exberry brand in China.

Research and policy developments

Dutch ingredients specialist Corbion has been awarded a US patent for a liquid suspension of algal biomass with a distinct DHA-rich omega-3 profile.

A case study for New York startup Helaina shows that its precision-fermented lactoferrin ingredient, effera, significantly improves blood iron markers. This signals that iron homeostasis is a core lever and could be especially relevant for populations where traditional iron supplementation falls short.

                                                                                                          Courtesy: Helaina

Researchers at the University of Helsinki have developed OatGuard, an oat-based clean-label solution to mask the bitterness and off-flavours found in plant-based proteins.

Finally, a team of scientists led by the Technical University of Denmark have identified three lactic acid bacteria isolated from vegetables and fermented foods that are highly suitable for producing soy yoghurts with improved digestibility.

https://www.greenqueen.com.hk/future-food-quick-bites-tempeh-protein-bites-dairy-free-cold-foam-garden-gourmet/ 

Beyond (Meat) On Why It Rebranded & What’s Next For Plant Protein

From greenqueen.com.hk

By Anay Mridul

Beyond Meat has rebranded to Beyond The Plant Protein Company as it expands into whole-food proteins and drinks – is the vegan pioneer having an identity crisis reflective of the times?

As with many food businesses post-pandemic, stability has been hard to come by for the pioneer of the modern meat-free burger.

Over the last year, on the back of decreasing sales, Beyond Meat has significantly expanded its distribution, relaunched its Starbucks collaboration in the UK, and raised more money than any other plant-based company.

Concurrently, the plant-based meat giant has witnessed its share price fall to an all-time low, to the point that it became a meme stock, received a delisting warning from Nasdaq, and was forced to deny rumours of bankruptcy.

The firm’s turnaround plan has hinged on a move, well, beyond meat, with a new fava bean mince that doesn’t intend to mimic animal protein, and a line of sparkling protein drinks that sold out quickly in the initial drop.

All this is wrapped neatly in a rebrand for Beyond Meat, which is now called Beyond The Plant Protein Company – although the change has officially yet to be announced and reflected on its social channels.

“We plan to use ‘Beyond’ more frequently as our primary brand name going forward. We’ve already been using the shorter name in some places, and we think it better reflects who we are today,” a spokesperson for the company told Green Queen.

“It puts less focus on mimicry, an increasingly complicated and limiting frame, and more focus on the high-quality plant protein products we offer. It also gives us room to grow beyond centre-of-the-plate protein and meet a broader range of consumer protein needs over time,” they added.

“In the coming months, we’ll share more about how we’re continuing to roll this out and expanding our use of the Beyond brand.”

Beyond Meat’s rebrand has been rolled out in phases

                                                                                  Courtesy: Beyond Meat/Green Queen

The first time Beyond Meat publicly announced a rebrand was in July 2025, when founder and CEO Ethan Brown told Fortune that he planned to drop the word ‘Meat’ from the company’s name to spotlight traditional plant proteins and reflect its forthcoming product diversification.

“If you’re the best in the world at making plant proteins, why confine yourself to the centre of the plate?” he said. “Instead of thinking about a simple replacement for animal protein, what if you just thought about your daily protein consumption, and I started to try to replace as much of that as I can with plant protein, any form that I could?”

Brown hinted at everything from a centre-aisle offering with 30g of protein and zero fat to post-workout products inspired by Roman gladiators. “You’ll see us come out with things like, maybe, lentil sausage,” he said. “Or chickpea hot dogs.”

His comments were followed by the launch of Beyond Ground, the first product to be marketed under just the ‘Beyond’ label. Almost as a reinforcement of its original identity, it was rolled out alongside the much-anticipated whole-cut mycelium steak on its new Beyond Test Kitchen website.

The accompanying press release referred to the brand as ‘Beyond’, but the rebrand still hadn’t been made official, and subsequent announcements – whether it was a partnership with Hard Rock Café or the launch of a new value pack in Canada – continued to use the full Beyond Meat name.

Beyond Meat ‘remains committed’ to meat alternatives

                                                                                                Courtesy: Beyond Meat

This was true even for the January introduction of Beyond Immerse, a range of protein-infused carbonated beverages that marked the firm’s second foray away from meat-mimicking proteins. The announcements for the initial launch and the flavour expansion last month both spotlighted ‘Beyond Meat’ as the brand name.

“We plan to bring our pioneering expertise in unlocking the power of plants to a variety of categories to meet today’s consumer needs, starting with a functional beverage line,” the spokesperson said when asked about Beyond Meat’s future product plans.

Despite the diversification, meat is still very much in its sights. “As the company expands into new categories, Beyond remains committed to category leadership in plant-based meat,” they said.

“Our expansion into additional protein categories builds on our core competencies in an innovation-first approach, culinary standards, and sustainability principles that define us, and strengthens our ability to meet more consumer needs.”

The rebrand raises some largely unanswered questions about its future direction. Does it now change its logo, which features a cow? Is the refresh only for the US and Canada, or its international business too? The company’s representative did not respond to these questions when approached by Green Queen. As it stands, its websites in other countries still have the Beyond Meat name.

Marketing experts are divided over Beyond Meat’s rebrand

                                                                                          Courtesy: Damian Dovarganes/AP

Some marketing experts remain sceptical about the name change. “‘Beyond Meat’ told you what it was straight away. ‘Beyond The Plant Protein Company’ feels much looser,” Anita Moorthy, co-founder of B2B marketing solutions platform RockSalt, said in a LinkedIn post.

“It could cover meat alternatives, drinks, bars, supplements, pretty much anything in the protein aisle. Maybe that breadth is the point, but it also strips out a lot of the distinctiveness the original name had,” she added.

“They’re distancing themselves from the category while still playing in it. How’s that going to work?” commented Archana Kalegaonkar, a brand strategist. “The name is clumsy, so ding on the memorability and mental availability.”

She continued: “And what happens when protein is no longer the flavour of the day? They could have just kept it to Beyond, in my opinion – that would have retained their core promise of a brand that goes beyond existing options and allowed flexibility to evolve the product portfolio without losing brand equity.”

Others laud the move. “I think it’s very smart. It’s reality,” Lu Ann Williams, co-founder and president of Innova Market Insights, told Green Queen at the Future Food-Tech conference in San Francisco this month.

“I don’t know if it’s going to work because it comes down to the execution. What’s the price? How do they communicate to consumers? What’s the nutrition?” she said. “But in terms of a total pivot, I think they were going to have a hard time trying to just do a pure meat mimic.”

Not the moment for plant-based meat?

The most prominent instance of Beyond Meat’s drive to reshape its identity came during Natural Products Expo West in Anaheim, California, earlier this month, when the company overhauled its website to largely remove the ‘Meat’ moniker and introduce itself as Beyond The Plant Protein Company, or simply Beyond.

Still, the shift doesn’t seem to have fully been implemented yet. The company’s stall at Expo West featured the new branding, though the business’s legal name remains Beyond Meat.

Curiously, its social media accounts still carry the original name. That wasn’t always the case – when Beyond officially announced its new identity online, it altered its name to Go Beyond (at least on LinkedIn), before changing it back to Beyond Meat.

The move indicates an evolution of the company’s mission from feeding a better future by shifting from animal- to plant-based meat, to doing so with “clean plant-based protein”. Its motivations – or at least the ones it thinks consumers care about – have shifted from a focus on the climate and animal rights to centring human health.

“Our mission has always been about unlocking the power of plants to transform how we think about protein. As we continue to innovate and expand beyond meat mimicry, this updated positioning reflects our commitment to offering nutritious plant protein options made with clean, simple ingredients across a variety of categories, and designed to meet the evolving needs of today’s consumers,” the spokesperson said.

“For me, it is an opportunity to reshape the company around very real food that is directly from plants,” Brown told the Associated Press. “It’s about delivering all those benefits of the plant kingdom to the consumer in ways that they’re going to be able to easily integrate it into their lives.”

Doubling down on the diversification past meat alternatives, he said these products will be a “much more dominant choice” over the next decade or two. He added that Beyond Meat is currently tackling “a period of confusion” for the sector. “It’s just not the moment for plant-based meat right now,” he said.

He isn’t wrong. Sales of plant-based meat have fallen by 26% over the last two years, according to NielsenIQ data cited by the AP. Beyond itself posted a 13.3% year-over-year decline in revenue in Q3 2025, revising its final-quarter forecast to $60-65M, below analysts’ estimates of $70M.

Can repositioning itself as a plant protein company bring back the fame that engulfed Beyond Meat in the late 2010s?

https://www.greenqueen.com.hk/beyond-meat-the-plant-protein-company-rebrand/