Sponsored: As demand for responsible dining grows, Beyond Meat is helping operators with plant-based products built for modern kitchens
When Ethan Brown founded Beyond Meat in 2009, his goal combined culinary problem-solving with a climate-driven purpose: create food that looks, cooks and satisfies like meat while leaving a lighter environmental footprint. What started as lab-based protein research and small-scale retail trials in the United States has since evolved into a global movement that helped bring plant-based meat into the mainstream and shift expectations across hospitality, retail and consumer markets.
From its early Silicon Valley roots in 2009, Beyond Meat has grown into one of the world’s most recognised plant-based innovators. The original mission to replicate the taste and texture of meat using only plant-derived ingredients has grown into an international effort adopted by chefs, retailers and health-focused diners across many regions.
The brand’s portfolio, led by the Beyond Burger and Beyond Mince, continues to expand with new product development. Its latest innovation, Beyond Steak, delivers a tender, juicy bite with high protein and lower saturated fat, giving culinary teams a premium plant-based option suited for grills, stir-fries and contemporary buffet formats.
Sustainability remains a defining pillar of the company’s growth. Producing plant-based meat requires significantly less land, water and energy than conventional beef, which helps operators reduce their environmental impact while meeting rising demand for responsible and planet-minded dining.
The brand’s international footprint spans North America, Europe, the Middle East and Asia, with the UAE emerging as a key growth market. JM Foods serves as the sole foodservice supplier in the UAE and ensures nationwide availability, chef engagement and access to the full Beyond Meat range, including the recently launched Beyond Steak.
Beyond Meat’s evolution is reshaping modern menus and, with JM Foods supporting its foodservice presence across the UAE, the shift toward sustainable and flavour-forward dining continues to gain momentum.
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