Beyond Meat debuts the newest iteration of Beyond Sausage

Beyond Meat has launched the newest iteration of Beyond Sausage. With an even juicier, meatier taste and texture, the latest version of the plant-based dinner sausage in retail comes just in time for the 68% of Americans hosting a Fourth of July BBQ.

The new iteration of Beyond Sausage features an enhanced flavor profile and new aromatic blend of spices, including garlic powder, onion powder and paprika, to deliver the taste of traditional pork sausage. Available in Brat Original, Hot Italian and Sweet Italian, consumer testing has shown a strong preference for the newest version of Beyond Sausage, praising its overall flavor and texture. Beyond Meat is introducing its newest innovation at more than 15,000 retail stores USA-wide, including Kroger, Albertsons, Ahold, and Publix. Perfect for throwing on the grill or adding to pizzas, pastas and more summertime favorites, consumers can find the newest Beyond Sausage by checking out the Beyond Meat store locator and looking for the new 'Meatier Taste' icon on the package.

Made with simple, plant-based ingredients such as peas and brown rice, Beyond Sausage delivers the savory experience of traditional pork sausage while offering the added benefits of plant-based protein. Packed with 16g of protein, Beyond Sausage has 40% less saturated fat than a leading brand of pork sausage and no cholesterol, GMOs, soy, gluten or added antibiotics and hormones.

“Our next-generation Beyond Sausage reflects our commitment to relentlessly innovate until our products are indistinguishable from animal meat in taste, texture and flavor while being more nutritious and sustainable,” said Dr Dariush Ajami, Chief Innovation Officer. “We are thrilled to introduce this latest version of Beyond Sausage during summer grilling season, enabling consumers nationwide to enjoy a classic BBQ favorite that’s better for people and the planet.”

To help consumers make informed choices, Beyond Meat is dedicated to supporting scientific, evidence-based research on the health impact of shifting from animal-based meat to plant-based meat.

In a clinical study that was conducted at Stanford University and published in The American Journal of Clinical Nutrition, researchers evaluated the impact of replacing animal-based meat with Beyond Meat’s plant-based meat over an eight-week period on cholesterol levels (including LDL), heart disease risk factors including TMAO levels, and body weight, and found improvement in key health metrics when participants replaced animal-based meat with Beyond Meat’s plant-based meat.

Expanding on this body of research, in 2021, Beyond Meat established the Plant-Based Diet Initiative at the Stanford University School of Medicine and last year entered into a multi-year agreement with the American Cancer Society to advance research on plant-based meat and cancer prevention. For more information on Beyond Meat’s efforts to positively impact human health, visit the Health page.