Monday, July 7, 2014

Interview with Beyond Meat + Coupon Offer

As a vegan, I tend to look for some plant-based meats when it comes to familiar foods. I grew up in the country, so when I switched from omnivore to herbivore overnight, there were definitely some times where I thought I just couldn't manage. Fortunately, I went plant-based at the PERFECT time. Everywhere you look, even in your neighborhood grocery store, there are plenty of options everywhere when it comes to plant-based meats. While wandering the aisles of Whole Foods in Austin last year, I stumbled upon Beyond Meat. It was a new product on the shelves, and it looked delicious. I couldn't wait to get home and make some chicken-free chicken fajita quesadillas that night.

I recently reached out to Beyond Meat to learn more about their products, what inspired this company to produce these options, and what their vision is. Be sure to check out more at Beyond Meat.

Limited time offer | Receive $1 off your next purchase of any Beyond Meat product! [Expires 8/1/2014]

LRJ: How did Ethan, the CEO, switch from the energy sector to researching a meat made from plants?

Beyond Meat: Fixing the "meat" problem was always on the back of Ethan's mind dating back to his time spent with his family on a local farm in Maryland. When he first learned about the amazing strides two scientists at the University of Missouri—Fu Hung Hsieh and Harold Huff—were making using plant-proteins to mimic animal protein, he knew he was on to something.

LRJ: Is Ethan vegetarian or vegan? Did that spur his interest into this topic?

Beyond Meat: Vegan. Ethan has always been interested in improving the world, and after years spent learning about the far-reaching effects of the meat industry, the nagging question he always asked was, “Would we continue to raise and eat animals in such staggering numbers if a perfect plant-based replication of meat existed?" This is the answer that all of us here at Beyond Meat are trying to answer every day!

LRJ: In what year did he start his journey into this venture, and what did he expect to achieve?

Beyond Meat: Officially, Beyond Meat started in 2009 but his research and work with Fu Hung Hsieh and Harold Huff started well before that, and his expectations are nothing short of changing the way the world MEATS!

LRJ: Tell me a little bit more about Beyond Meat's 25/20 vision!

Beyond Meat: The 25 by 20 vision encompasses all of our core values—human health, animal welfare, global resource conservation, and climate change—by rolling them all into one very clear and actionable goal: reduce meat by 25% by the year 2020! This may be a lofty goal, but it's why Beyond Meat exists and all of us here believe that by shooting for a goal such as this could make a significant impact on the world.

LRJ: I've tried your Southwest Strips and made some awesome quesadillas with them and tacos. I was amazed by the quality and how close it was to the real thing. What other products do you offer?

Beyond Meat: We offer three flavors of our Chicken Strips: Southwest, Lightly Seasoned and Grilled; two flavors of our Beef Crumbles: Feisty and Beefy, and our newest product, The Beast Burger, is set to hit shelves soon. Check out for more info!

LRJ: How do you decide on developing new products? Are you planning on expanding to other items in the future?

Beyond Meat: One of the major focuses here at Beyond Meat is innovation. We are constantly looking to refine and improve our current offerings and are constantly looking for ways to incorporate other plant-based proteins and unlocking new and improved methods to provide the best possible MEAT around!  We're not satisfied with being a great plant-based meat; we're shooting for a world where the "meat" section is simply the "protein" section.

Beyond Meat is sold across the US in HEB, Whole Foods, Publix, and Sprouts. Find a store near you to try their products for yourself!

Limited time offer | Receive $1 off your next purchase of any Beyond Meat product! [Expires 8/1/2014]

The meal options with Beyond Meat are really endless. Here's a few yummy photos of the beef and chicken in tacos, soups, and more!