Ethan Brown created Beyond Meat to solve animal cruelty, environmental degradation, and improve human health.
Beyond Meat's Burger and Sausage are in high-demand and now available through Sysco, Whole Foods, and TGI Fridays.
Ethan Brown spent his weekends and summers on his family's farm. It was this childhood experience that led him to believe that there had to be a different way to create delicious meats. Using science (and a little time) Brown developed a plant protein burger that has been lauded for its incredible performance as an imitation beef burger. Reviews illustrate nothing less than pure disbelief in tasting the “bleeding” burger.
Not only does the Beyond burger provide more protein and iron per calorie, it also has zero cholesterol and almost half the saturated fat. And aside from the nutritional points, Brown says the Beyond Burger hits on a few key factors which makes it a win-win: Human Health (in opposition to animal proteins), Climate Change, Natural Resources, and Animal Welfare.
On this episode of The Barron Report, Paul talks to Brown about the evolution of plant-based meats, how consumers have started demanding it, and Beyond Meat’s future plans for expansion and distribution. You won’t want to miss this one. Listen above and follow along with the show notes below.
- 0:44 - Ethan Brown, CEO of Beyond Meat
- 2:52 - The Evolution of Plant Based
- 5:56 - Millennials Driving Healthy Halo Brands
- 7:28 - Clear Objectives, Strong Investments
- 11:18 - Beyond Meat’s Rapid and Relentless Innovation Program
- 13:12 - Positive Unintended Consequences
- 16:18 - Partnering with Whole Foods, TGIF and Sysco