![]() The brown rice protein also played a role in altering the texture of the Beyond Burger. It is also easy to digest and suitable for lactose intolerant people. But consumers don’t like soy, and that made everyone’s job here really hard," Beyond Meat CEO Ethan Brown told CNET.Īs the third corner of the Beyond Burger’s trio of plant proteins, brown rice protein provides a way to increase protein consumption while avoiding the red and processed meats that researches at the Harvard School of Public Health have linked to chronic illness and cancer. "Consumers don’t like soy, whether it’s because the milk board’s doing a really good (PR) job or what, I don’t know. Although soy has its own health benefits, it’s also pretty controversial. But the Beyond Burger is unique in that it is a plant-based meat alternative that is completely soy-free. Soy in particular is a common ingredient in veggie burgers and is found in the Impossible Burger, Beyond’s biggest competition. Other plant-based sources of complete protein include quinoa, buckwheat, and soy. In addition to the pea and mung bean protein, this actually makes the Beyond Burger a complete protein source, containing enough of the nine amino acids that are required for optimum health. The non-legume protein in the Beyond Burger is brown rice protein. Beyond Burgers use brown rice proteins, instead of soy Even in its extracted form, mung bean protein can help control blood pressure and is linked to increased brain development in infants (via the National Center for Biotechnology Information). It has lots of fiber, nutrients, and vitamins, and helps regulate blood sugar. Despite its funny name, The Washington Post says this little green gem of a bean is a powerhouse of nutrition. The other legume in the Beyond Burger is the mung bean. Unfortunately, in extracting the protein from the plant, you’re also leaving behind some of the good stuff, like magnesium, folate, and potassium (via The American Institute for Cancer Research). Technically from a legume, pea protein’s nutritional benefit includes nine of the essential amino acids, although it is low in methionine, and is not a complete protein source. This makes it a vegetarian and dairy-free alternative to animal protein, and a popular ingredient for vegan protein shakes or protein bars. But in a Beyond Burger patty, much of that protein comes from pea protein.īut what exactly is pea protein? It’s not peas, exactly, but an extract of the proteins in split peas. There are 20 grams of protein in a Beyond Burger, the same you’ll find in a regular beef patty at Burger King, according to Business Insider. We took a look at those to figure out what they were, and how exactly one turns plants into "meat." This is what you’re really eating when you eat a Beyond Meat burger. Others, like methylcellulose, are a little less so. Out of the 18 ingredients listed on Beyond’s website, some are familiar, like brown rice and salt. But as a spokesperson from Beyond argued, "There’s a difference between processed and a process." This has led to some concern regarding its health benefits, and whether it’s actually any better for you than a traditional beef patty. Made entirely of plants and plant derivatives, the recipe for a Beyond Burger is as much technology as it is ingredients - ingredients that have to somehow transform from peas, beans, and coconut into a marbled, pink and red patty that cooks, looks, and tastes just like beef.Īt first glance, the Beyond Burger seems almost like witchcraft in its optical illusions and flavor enhancements, or, in other words like a whole lot of processing. It’s the Beyond Burger, and with its competitors in the plant-based meat industry, this vegan alternative has revolutionized the good ole’ fashioned American burger. It tastes like a delicious beef patty - but it’s got more beets than beef. It even drips heavenly juices into the crevices of your fingers.
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