Press Release
Tyson Launches Plant-based Burgers and Sausages To Compete With Beyond Meat Tyson Foods Inc is launching plant-based hamburgers and sausages ahead of the US summer grilling season, increasing competition for Beyond Meat as it releases an updated version of its own faux burger.
Reuters reports that purveyors of plant-based meat are seeking to boost sales as COVID-19 vaccinations encourage more people to eat at restaurants and gather for backyard cookouts and other events. Companies like Beyond Meat and Impossible Foods aim to meet consumer demands for more climate-friendly diets, but sales of some of their products have slowed more recently as the plant-based trend cools. Tyson Foods, the biggest US producer of animal meat by sales, introduced its first plantbased products in 2019. It is adding burger patties, bratwurst, Italian sausage and ground "meat" made from pea 38
protein to its offerings, according to a statement. The burgers, marketed under Tyson's Raised & Rooted brand, will be sold in packages of two quarter-pound patties at a suggested retail price of $4.99. Ty s o n i s m a k i n g a n o t h e r attempt at an alternative burger after phasing out a patty last year that was a blend of beef and plants. Beyond Meat, meanwhile, is launching a new version of its plant-based Beyond Burger at grocery stores nationwide this week, it said in a 27 April statement. Packages of two quarter-pound patties have a suggested retail
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price of $5.99, while new packs of four patties have a suggested price of $9.99, according to the company. A one-pound Beyond Beef pack will also be sold. Beyond Meat already sells plant-based bratwurst and Italian sausage. Its updated burger is juicier and "BBQ-ier" than a previous version and resembles the flavor of ground beef, according to the company. Each Beyond Burger patty has 20 grams of protein, compared to 21 grams per serving for Tyson's burger. "Our products are plants made meatier," said David Ervin, vice president of marketing for Tyson's Raised & Rooted brand.
Poultry Planner | Vol. 23 | No.05 | May - 2021
