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  • Why Beyond Meat’s Stock Price Caught Fire Yesterday

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    One of the stocks with the highest surges in premarket trading yesterday morning was Beyond Meat, Inc. (Nasdaq: BYND). As of the time of this writing, shares in BYND were up a staggering 67% before the opening bell.

    But what’s driving this surge? Here’s what you need to know.

    Beyond Meat’s recent struggles

    Today’s premarket stock price jump follows a significant rally on Friday for Beyond Meat, the California-based producer of plant-based meat alternatives, whose shares closed up more than 24% to end the trading week at 64 cents per share, according to data from Yahoo Finance.

    The stock price surge, which is now in its second trading day, may come as a surprise to many, considering that Beyond Meat is experiencing significant financial woes as of late. 

    As noted by Bloomberg, the company has seen a decline in interest in its plant-based products in recent years, with consumers being put off by high prices, the taste of the product, and its excessive processing.

    Weakening demand for meat alternatives in the U.S. helped lead to a 19.6% decline in sales in Beyond Meat’s most recent quarter, Q2 2025. Beyond Meat reported $75 million in revenues during that quarter.

    Earlier this year, Beyond Meat had attempted a brand pivot in hopes of returning to its former glory, as Fast Company reported.

    More recently, however, the company announced that its creditors had agreed to a debt swap, in which the company will issue 316 million new shares—thereby diluting the value of its current shares.

    This event contributed to a significant fall in the stock. As of Friday’s closing price, BYND shares were down more than 82% for the year.

    So why are BYND shares surging this morning?

    Yahoo Finance points out that Friday’s and today’s share price surge is not due to any fundamental financial shifts in the company. 

    Instead, it is the result of “a sudden spike in trading volume amid a classic short squeeze, where a heavily shorted stock experiences a sharp rise, forcing bearish investors to buy back shares to limit losses.” As investors are forced into buying back the stock, its price rises.

    Some retail traders on Reddit have been pumping up the stock, even though analyst ratings have largely turned negative. In the past, Beyond Meat has been cited as being among the so-called meme stocks that online traders rally behind, a list that has included Krispy Kreme, GoPro, and others this year.

    Even with today’s premarket stock price surge, BYND shares have performed poorly in 2025. In February, they were trading above $4.40 per share at one point. And even that 2025 share price high is dismal when you consider the company’s stock price going back further.

    In 2019, shortly after Beyond Meat went public, its shares were trading north of $230 at one point. The stock’s price has dropped massively since its IPO debut, leading to a decline of more than 98% as of Friday’s close.

    Earlier this month, it entered penny stock territory, hitting a low of around 50 cents a share.

    By Thomas Smith

    This article originally appeared in Inc.’s sister publication, Fast Company.

    Fast Company is the world’s leading business media brand, with an editorial focus on innovation in technology, leadership, world changing ideas, creativity, and design. Written for and about the most progressive business leaders, Fast Company inspires readers to think expansively, lead with purpose, embrace change, and shape the future of business.

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  • Domino’s Pizza, Beyond Meat fall; Chuy’s, Warner Bros. rise; Thursday, 7/18/2024

    Domino’s Pizza, Beyond Meat fall; Chuy’s, Warner Bros. rise; Thursday, 7/18/2024

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    Stocks that traded heavily or had substantial price changes on Thursday:

    Chuy’s Holdings Inc. (CHUY), up $12.07 to $37.34.

    The Tex-Mex chain agreed to be acquired by Darden Restaurants in a deal valuing the company at $605 million.

    Domino’s Pizza Inc. (DPZ), down $64.23 to $409.04.

    The pizza chain suspended a forecast of the number of stores it will open globally over the long term.

    D.R. Horton Inc. (DHI), up $15.91 to $173.42.

    The homebuilder reported stronger profit and revenue for the spring than analysts expected.

    Beyond Meat Inc. (BYND), down 74 cents to $6.43.

    The plant-based food maker is discussing a balance-sheet restructuring with bondholders, according to a Wall Street Journal report.

    Discover Financial Services (DFS), up $1.48 to $142.89.

    The credit card company’s quarterly results easily surpassed analysts’ estimates.

    Warner Bros. Discovery Inc. (WBD), up 20 cents to $8.52.

    The owner of CNN and HBO is drafting a plan to split up, the Financial Times reported.

    Alaska Air Group Inc. (ALK), down $2.78 to $37.25.

    The airline lowered its full-year earnings forecast.

    Leslie’s Inc. (LESL), down $1.25 to $2.83.

    The pool and spa care company predicted results for its current quarter that were far below what the market was expecting.

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  • Plant-Based Meats and Our Health | NutritionFacts.org

    Plant-Based Meats and Our Health | NutritionFacts.org

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    According to the United Nations, meat and dairy production would need to be doubled to meet the predicted demand for animal-based proteins in 2050, but the opposite is required to contain the ecological damage. As I discuss in my video The Environmental Impacts of Plant-Based Meat Substitutes, if we have any chance of sustainably meeting future food needs, we must lower our meat consumption. The largest barrier to following a plant-based diet may simply be meat appreciation.

    Enter plant-based meats.

    Alt-Meat and Our Planet

    Before we dive into the health profile of plant-based meats, let’s look at their impact on the health of our environment. Both the Beyond Burger and the Impossible Burger have had environmental lifecycle assessments published by reputable groups, and, indeed, switching to either one of those meat-free meat alternatives results in 90 percent reductions in greenhouse gas emissions, land use, and water footprints. Similar analyses have been performed on more than 50 different plant-based meats, and they’ve all been found to be vastly more sustainable.

    Is Plant-Based Meat Healthy?

    We have to ask: Compared to what? Food is a zero sum game. Each time we eat, there’s an opportunity cost, a lost opportunity to put something even healthier in our mouth. For example, are eggs healthy? Yes, when compared to a breakfast sausage link, but not when compared to oatmeal.

    Plant-based meat alternatives are no match for unprocessed plant foods, such as beans or lentils, and a bean burrito or lentil soup could certainly fill the same culinary niche as a lunchtime burger. But, if you are going to have some kind of burger, it’s easy to argue that the plant-based versions are healthier.

    Is Beyond Meat Healthy? Is Impossible Meat Healthy?

    Four of the worst components of the food supply are cholesterol, trans fats, saturated fat, and sodium. As I discuss in my video Are Beyond Meat and the Impossible Burger Healthy?, plant-based meat wins hands down against animal-based meat when it comes to cholesterol and trans fat. Trans fat intake is a serious potential risk factor for cardiovascular disease, cancer, and diabetes, and has been linked to depression symptoms, lower testosterone in men, and dementia. Higher levels of trans fat in the blood are associated with up to a 50 percent higher risk of developing dementia, including Alzheimer’s. A major source of trans fats? Animal products.

    Plant-based meat is also free of hormones and antibiotics, which tips the scales even further in its favor, but it may have saturated fat from added coconut oil. Nevertheless, the largest study to date of the nutritional value of plant-based meats found that saturated fat levels of similar products only average about 2 grams per serving, which is much better than the animal-based equivalents. Sodium remains a problem throughout the sector, though, like nearly any other processed food out there.

    So, plant-based meat is healthy compared with animal-based meat, but not as healthy as eating unprocessed or minimally processed plant foods directly.

    Table showing nutrition comparison between beef and other plant-based meat patties

    Animal Protein vs. Plant Protein

    Is there any advantage to eating protein from plants instead of animals? Studies have found intake of animal protein to be associated with a higher risk of mortality, particularly dying from cardiovascular disease, whereas higher consumption of plant protein is linked to lower all-cause mortality—a lower risk of dying from all causes put together. When it comes to living a longer life, plant protein sources beat out each and every animal protein source. Not just better than bacon and eggs, but better than burgers, chicken, turkey, fish, and dairy protein. What’s more, plant protein has also been linked to lower blood pressure, reduced LDL cholesterol, and improved insulin sensitivity.

    Is Pea Protein Isolate Good for You?

    The Beyond Burger is mostly comprised of pea protein isolate. Will we still get any benefits of the whole plant if the proteins have been isolated? Surprisingly, yes. As I discuss in my video Plant-Based Protein: Are Pea and Soy Protein Isolates Harmful?, researchers did not find a significant cholesterol-lowering difference between protein isolate products and whole food sources, “suggesting that the cholesterol-lowering effects are at least, in part, attributable to the plant protein itself rather than just the associated nutrients.”

    Is Soy Protein Isolate Bad for You?

    We’ve known about the beneficial effects of soy on cholesterol for 40 years or so, but what about its impact on the cancer-promoting growth hormone IGF-1? Soy protein is similar enough to animal protein that, at high enough doses, like eating two Impossible Burgers (mostly concentrated soy protein) a day, you may bump up your IGF-1 level. But the only reason we care about IGF-1 is cancer risk, and, if anything, higher soy intake is linked to decreased risk of cancer.

    For instance, a recent systematic review and meta-analysis found that consumption of soy protein is associated with a lower risk in breast cancer mortality—a 12 percent reduction in breast cancer death associated with each 5-gram increase of soy protein a day. More than 10 daily grams of soy protein has been associated with cutting breast cancer mortality risk nearly in half, and more than 16 grams a day with a whopping 62 percent lower risk of dying from breast cancer.

    Table showing reduction in risk of dying from breast cancer from soy protein consumption

    What About Mycoprotein?

    Mycoprotein is a meat alternative made from the mushroom kingdom. Quorn makes meat-free beef, chicken-free chicken, fish-free fish, and pig-free pork. As I discuss in my video The Health Effects of Mycoprotein (Quorn) Products vs. BCAAs in Meat, in terms of its environmental impact, Quorn beef’s carbon footprint is at least ten times smaller than that of beef and its chickenless chicken is at least four times better than chicken-chicken. Health-wise, mycoprotein is high in protein and fiber, low in fat, cholesterol, sodium, and sugar, and may help people control cholesterol, blood sugar, and insulin levels, and improve satiety. That isn’t a surprise, given that the fiber and the mycoprotein are fermentable by our good gut bugs, so they can also act as a prebiotic for our friendly flora.

    Graph comparing the effects of consuming chicken versus mycoprotein on insulin levels

    What About the Heme in Impossible Meat?

    As I discuss in my video What About the Heme in Impossible Burgers?, an issue specific to the Impossible Burger is the added heme, derived from soybean plants to enhance the product’s meaty flavor and appearance. Safety analyses have failed to find any toxicity risk specific to the soy heme churned out by yeast, and the Food and Drug Administration has agreed that it is safe—both for use as a flavor and color enhancer.

    Plants for the Win

    Plant-based foods, including meat-free meats, aren’t only healthier for our planet, but also for our bodies. But, as I discuss in my video Plant-Based Meat Substitutes Put to the Test, whole plant food sources of protein, such as beans, are even better. That’s why I consider plant-based meats to be more of a useful stepping stone towards a healthier diet, rather than the endgame ideal. The same amount of protein in a bean burrito would be better in nearly every way.



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    Michael Greger M.D. FACLM

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  • What’s gone wrong at Beyond Meat | CNN Business

    What’s gone wrong at Beyond Meat | CNN Business

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    New York
    CNN Business
     — 

    A slew of problems have stalled the growth of Beyond Meat, once a darling of Wall Street whose top product became synonymous with plant-based burgers.

    Sales have been declining, sliding 22.5% in the third quarter compared to the previous year, and the company has laid off over 20% of its global staff since August. After an extremely successful market debut in 2019, Beyond Meat

    (BYND)     has lost favor with investors. The stock dropped about 77% so far this year.

    Some of the problems can be attributed to broader industry challenges. In the grocery store, interest in plant-based meats has waned as consumers, faced with inflation, focus on shopping for affordable basics.

    At the same time, restaurant traffic is dipping. Cash-strapped customers are pulling back on dining out, making Beyond’s foodservice business more vulnerable. And Beyond is far from the only company to lay off staff as a possible recession looms.

    But Beyond is facing some unique challenges.

    The company recently parted ways with three members of its C-suite, one of whom allegedly bit someone’s nose. A recent LA Times report called into question the hygiene of a Beyond Meat facility in Pennsylvania, though the company stands by the cleanliness of the plant, saying that its “food safety protocols go above industry and regulatory standards.”

    Also, a promising partnership with McDonald’s

    (MCD)     has stalled in the United States. And fierce competition is squeezing sales, including in frozen, plant-based chicken, a category that is growing while refrigerated plant-based meat sales falter.

    The company’s plan is to focus on cash flow and profitability rather than growth, and become more strategic in its restaurant and marketing initiatives, among other things.

    “Despite the current headwinds facing our business and category, we remain confident in our ability to deliver on the long-term growth and impact expected from our global brand,” a Beyond Meat spokesperson told CNN Business in response to a request for comment.

    “They’ve got a big task ahead of them,” said Peter Saleh, restaurant analyst at financial services firm BTIG. Next year will be about “trying to get their financials in order to a place where they can sustain themselves,” he added. “It’s a tall order.”

    Last year, Beyond Meat announced a strategic partnership with McDonald’s, including working with the burger chain on the McPlant, a plant-based burger.

    Since then, the McPlant has been added to the McDonald’s menu permanently in some European markets.

    In the US, McDonald’s

    (MCD)     tested out the burger in some locations. But it hasn’t added the item to the menu, and it’s not clear if or when that will happen.

    “I don’t think it’s totally off the table, but I’m not sure that it’s going to be [Beyond’s] saving grace at this point,” said Saleh.

    Beyond has also lost its spot on the Dunkin’ menu. The coffee chain enthusiastically rolled out a breakfast sandwich with Beyond sausage nationally in 2019, but stopped working with Beyond last year.

    McDonald's tested the McPlant, but has not added it permanently to US menus.

    Beyond still has plenty of partnerships with restaurants, but many of them are limited-time tests.

    “In the last 12 months, we have had 25 trials for permanent menu launches with nine distinct products,” said Beyond CEO Ethan Brown during a November analyst call discussing the company’s third-quarter results.

    Brown positioned the launches as long-term investments, saying they won’t generate big sales in the short term but should pay off eventually. But getting a permanent menu spot might be challenging, noted Kathryn Fenner, principal at foodservice consulting firm Technomic.

    “Even if they sell, say 30 to 40 of these plant-based burgers a day … that still pales in comparison to their traditional proteins,” she said, speaking about plant-based burgers in general. And these days, making a limited-time offer permanent is a tough sell because operators have been slimming down their menus, she noted.

    Meanwhile, Burger King continues to sell the Impossible Whopper nationally. “We haven’t been experiencing what Beyond Meat and some of the other brands in the space have reported,” said Impossible foods spokesperson Keely Sulprizio. Impossible is private and is not required to share its sales data publicly.

    In the grocery store, Beyond is facing a swell of competition.

    Beyond has embraced competition in the past. But now, rivals are interfering with its bottom line.

    “We believe that healthy competition within plant-based meat is a good thing as it brings investment in marketing to the category,” said Brown during the November analyst call.

    “However, in the current environment, we are not seeing this benefit,” he said. “Instead, more companies are pursuing the same or fewer consumers.” Brown said Beyond is the leader in refrigerated plant-based meat, and that he expects some brands to pull back or consolidate in the future.

    It’s true that the plant-based meat pie is smaller these days. Retail sales of meat alternatives fell about 12% in the year through November 6, according to data from IRI. Ground plant-based meat fell about 19%, and patties were down 30% in that period.

    But frozen chicken alternatives are growing. Strips and cutlets sales increased about 16% and nuggets jumped nearly 28%.

    “Frozen plant-based chicken is the largest single subcategory in all of plant-based meats and continues to grow at a double-digit pace,” said Brown during the analyst call. “So we are pleased to be expanding our presence of additional chicken items.”

    Beyond Meat introduced plant-based chicken strips in retail in 2014, but pulled the product in 2019. It launched a retooled version, Beyond Chicken Tenders, in stores in 2021, and has built its plant-based chicken portfolio since then.

    But in the few years Beyond’s product was off the market, new entrants rushed into the space.

    Nuggs, a plant-based chicken nugget made by startup Simulate, has made a splash online thanks to its bold packaging over the last few years and has been expanding in retail.

    Daring, another plant-based chicken company, launched its product in the US in 2020. Daring’s chicken alternative became available at Whole Foods last year. Impossible and other legacy brands have offerings, as well.

    “Plant-based chicken is a good growth category,” said Saleh. “I would have liked to have seen [Beyond] double down.”

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  • Will Real Meat Grown in a Lab Be Good for Us?

    Will Real Meat Grown in a Lab Be Good for Us?

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    Oct. 3, 2022 — The idea is nearly a hundred years in the making. None other than Winston Churchill envisioned an alternative to traditional meat production when he wrote in 1931, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.” 

    Churchill’s poultry example would prove prophetic because the first restaurant to serve lab-grown meat chose chicken in a trio of sample dishes. Served on a bun with spring onion and sesame, wrapped in phyllo puff pastry and black bean puree, or topped on a crispy maple waffle with spices and hot sauce, lab-grown meat made its culinary debut in Singapore on Robertson Quay.

    So far, Singapore stands alone in producing edible samples of what’s now called cultivated meat and grown from animal cells. Developed by U.S. startup Eat Just, the sample dishes served at Club 1880 cost about $23.

    Today, other countries are ready – albeit on a small scale — to join Singapore, awaiting regulatory approval. At least 24 countries have companies developing cultivated meat. In the U.S., a few factors are speeding up the inevitable debut in restaurants on the quest for healthier, more sustainable foods. One is that the U.S. government has been investing millions into the research for a few select academic centers to grow meat cells. The cells hold the promise of replicating beef, chicken, pork, and seafood, but also other consumable goods. Another is the soaring demand for protein alternatives.

    Consumers need only look at the recent rise of plant-based meats widely found in grocery stores and restaurant menus to witness the growing demand for alternatives to traditional meat.

    By July 31, 2021, plant-based protein sales were up 11%, fueled by a 43% rise in the number of households buying alternatives to meat.

    Cultivated meat is distinct from products like veggie burgers or plant-based patties, links, and strips that look like their real-meat models.

    It’s real animal meat without the slaughter, say scientists such as David Kaplan, PhD, chair of the Department of Biomedical Engineering at Tufts University in Boston, which is among the U.S. centers leading the field.

    From Petri Dish to Dinner Plate

    Tufts received a $10 million, 5-year grant from the U.S. Department of Agriculture in 2021 to develop cultivated meat.

    Other major centers working on cultivated meat include the University of California-Davis and the University of California at Los Angeles.

    Kaplan explains that mass production takes a single cell from one animal, extracted with a needle either from muscle or other tissue or harvested from an animal’s eggs, to start a cell line.

    The meat is grown by feeding the cells with nutrients that normally would come from the body of the animal – amino acids, glucose, vitamins, proteins, and salts. A process called scaffolding can help the cells grow into the components that one day could result in a steak with bone, marbled fat, and connective tissue, for instance. 

    But what will this concoction be called? 

    The word “cultivated” is unlikely to hit the market as part of mouth-watering ads of the new option. Scientists have called it cultured meat or cell-based protein, but these terms are probably not going to entice people to eat them and will be a marketing challenge for the industry.

    Solve World Hunger and Taste Good on a Budget?

    The ambitions for cultivated meat are noble. Feeding the hungry and malnourished is an important long-term goal with cultivated meat, says Joan Salge Blake, EdD, a registered dietitian and educator at Boston University in Massachusetts. 

    “The issue is that we have to feed the world. This cultivated type of protein is an interesting solution. We need to feed 10 billion people by 2050.”

    But she says the success of cultivated meat and seafood with the American consumer will come down not to societal issues like sustainability and health, but to personal ones: Will it taste good and be affordable?

    “The No. 1 driver of why Americans choose a food or beverage is taste,” Salge Blake says. “The second thing is price.” And with the current rise in inflation, she anticipates the strain on family food budgets will persist.

    So how does this new meat taste? Call it a work in progress. Kaplan says the first iteration of the meat will likely be a hybrid –cultivated meat mixed in with plant-based meat to enhance the flavor and texture and keep costs down.

    Why does “real” meat need help, taste-wise? Because cultivated meat is grown from cells, potentially harmful fats could be subbed out at the cell level. Which is great from a health standpoint, but not from a “fat is flavor” one.

    And like with most foods, tradeoffs for making something taste better or extending shelf life may mean compromising those health benefits.

    “I don’t think these alternative cultured proteins are ever going to take over traditional steaks and hamburgers,” Salge Blake says. 

    Questions About the Environmentally Friendly Part

    David Block, PhD, leads the team of about 55 researchers at UC-Davis’ Cultivated Meat Consortium developing new products with a grant from the National Science Foundation.

    He says there is reason to believe cultivated meat will help the environment and be sustainable, but as of now, “nobody really knows.”

    He gives an example for beef. A cow eats food and grows but puts out waste. After slaughter, there are also parts of the cow that are not used and thrown away. And cows emit planet-warming methane.

    The thought is that if the animal cells go directly into a fermenter or bioreactor to grow, there would be less waste and emissions.

    “However, I don’t think it’s quite that straightforward,” Block says.

    One question lies in the nutrients that will help the cells to grow, he says. They are probably going to be plant-based or agricultural byproducts, so if you use soy, for instance, the question becomes can you grow that much more soy in the world and what does that do to the environment?

    Cows eat grass in places where nothing else will grow, he points out. One of the unknowns is whether there is enough arable land globally to produce raw material for cultivated meat production.

    And the fermenters that grow cultivated meat are going to have to be sterile for food safety. 

    “To sterilize something, you probably need steam, which adds an energy component in addition to energy and water use for temperature control,” he says. 

    What is certain is that more players are placing high-stakes bets that cultivated meat is coming.

    Big Money Behind the Effort

    Globally, the number of cultivated meat startups jumped to 107 last year, up 24% from 2020.

    Block says that compares to “probably six companies 6 years ago.”

    According to the Good Food Institute, cultivated meat companies raised $1.3B in 2021, which is 71% of the all-time investment in the field. 

    Block says U.S. companies are ready to start production on a pilot scale pending approval from the FDA and the Department of Agriculture.

    But “to build a large-scale facility that’s going to make this more available would probably take on the order of 5 years. Conservatively, this would be 10 or 15 years before this would be widely available,” he says.

    Kaplan says no changes are expected anytime soon as far as a shift from traditional farming to cultivated meat, but progress is inevitable. The world population growth over the next 3 decades and consumer demand will force it.

    “We have no choice,” Kaplan says. “We can’t use the same systems to feed 10 billion people on the planet. So we need efficient options.”

    That means traditional meat, plant-based meat, and cultivated meat. 

    “We need it all,” he says. 

    Taste and cost concerns aside, many other factors will determine the eventual demand for cultivated meat.

    Is It Kosher, Vegetarian, or Something Else?

    Conversations have already started about whether these new options would meet kosher laws and the restrictions of other religions that forbid consumption of some meats.

    What about vegans and vegetarians? If the moral and ethical issues of animal treatment were eliminated, would more people embrace cultivated or “safe” meat, if the new meat were proven healthier?

    Meanwhile, the science advances and so does the creativity that will no doubt be needed to tempt people into trying and embracing cultivated meat.

    Working with entirely new ingredients to come up with something tasty for the public is an exciting opportunity, according to Colin Buchan, the executive chef who created the new sample dishes at Club 1880. (Buchan is also the former private chef for former English soccer star David Beckham and his wife, Victoria.) 

    In a statement at the time of the historic gourmet introduction, Nate Park, the director of product development at Eat Just, said, “Rarely does a career chef get the chance to create an entirely new category of food and help design an interactive meal to introduce that product, and the meaning behind it, to the world for the very first time.”

    We suspect Churchill would’ve been too curious not to give it a try.

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  • Entrepreneur and TV Star, Emma Hernan, Takes Her Boston-Based Food Company to the Next Level

    Entrepreneur and TV Star, Emma Hernan, Takes Her Boston-Based Food Company to the Next Level

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    Emma Leigh & Co. to Offer Plant-Based Empanadas by Incorporating Delicious Plant-Based Beef from Beyond Meat®

    Press Release
    –

    Jan 24, 2022


    BOSTON, January 24, 2022 (Newswire.com)
    –
    Today, Emma Leigh & Co launched new frozen plant-based food innovations, starting with Mini Beef Empanadas and Sausage Pizza Empanadas. These new products incorporate delicious plant-based ground beef from Beyond Meat®, a leader in plant-based meat. 

    Emma Leigh & Co.  is a plant-based frozen food company founded and owned by entrepreneur, model and star in Selling Sunset on Netflix, Emma Leigh Hernan. Emma is a third-generation food manufacturer as her family has been producing food locally in Massachusetts since the 90s and her passion for food has taken her on this new business venture. 

    Inspired by her own healthy California lifestyle, Emma decided to start her own food brand with a focus on making plant-based frozen quality products available nationwide. Emma and Beyond Meat both share the belief that by incorporating plant-based protein in our diets, we can positively impact human health, climate change, constraints on natural resources and animal welfare.

    “For years I have been experimenting with recipes in the kitchen where I love cooking for my family and friends. I am so grateful that I now get to make my nutritious food options with delicious and satiating plant-based meat from Beyond Meat,” says Emma Hernan and adds: “This is only the beginning as I am continuing to develop new amazing plant-based products that will be coming out later this year.”

    “Our commitment to high-quality, non-GMO ingredients earns us the trust of companies like Emma Leigh & Co.,” said Tim Smith, Vice President of Food Service North America, Beyond Meat. “Our plant-based innovations offer a nutritious, sustainable and ethical way to enjoy meat, with no sacrifice required on taste.”

    The first two products available from Emma Leigh & Co. are Mini Beef Empanadas and Sausage Pizza Empanadas. Both items include Beyond Beef®, a plant-based ground meat product from Beyond Meat designed to deliver the juicy, meaty taste and texture of beef while offering a great source of protein derived from simple, plant-based ingredients like peas and rice.

    All products are produced locally in Boston, MA, and they are available in Market Baskets, Roche Bros, Shaws Supermarket, Stew Leonards, Costco (not all locations) on QVC (airing January 2022), in local markets in Massachusetts, as well as online. More stores are being added for 2022.

    About Emma-Leigh & Co:

    Emma Leigh & Co. is founded and owned by Emma Leigh Hernan. Emma Hernan is an entrepreneur and angel investor. She is based in Los Angeles where she is also a Realtor with the Oppenheim Group and stars in Netflix’s hit show Selling Sunset.

    She grew up in the food industry since her grandfather founded Yankee Trader. Today, Yankee Trader is run by Emma’s mother, Stephanie Hernan, making Emma a third-generation food manufacturer.

    Visit https://emmaleighco.com and follow @emmaleighandco and @emmahernan.

    MEDIA CONTACT:

    Ida Bo Frazier
    The Rose Group
    ida@therosegrp.com

    Source: Emma Leigh & Co.

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  • Captive Tigers, Wet Markets and Factory Farms: New Podcast Talks to the Experts Helping Animals Around the World

    Captive Tigers, Wet Markets and Factory Farms: New Podcast Talks to the Experts Helping Animals Around the World

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    World-leading creatives, activists and conservationists are talking to the Species Unite podcast about how they dedicate their lives and expertise to help animals, thrive on plant-based diets and are changing the narrative around how we treat other species across the planet

    Press Release
    –


    updated: Jun 30, 2020


    NEW YORK, June 30, 2020 (Newswire.com)
    –
    “Species Unite,” a podcast that offers a glimpse into some of the best minds in animal advocacy, is the much-needed beacon of hope everyone can use during these troubling times.

    Each episode sees host Elizabeth Novogratz speak with the people who dedicate their lives and expertise to helping animals. Leading photographers, philosophers, scientists, writers, undercover investigators, lawyers, animal experts, and activists are among those telling stories of their victories and their ongoing battles. 

    Whilst the issues they address are often startling and horrific, they importantly offer an inspiring look at how one person can help change the world for animals.

    The podcast has just dropped series four – and the lineup shows just how animal issues are more relevant and urgent than ever. One episode looks at what’s really going on for animals in China right now. With the coronavirus pandemic putting the country’s wildlife trade and wet markets under global scrutiny, Species Unite chats with Pei Su, the founder of one of China’s leading animal organizations, ACTAsia, to reveal insights from an Asian perspective – a perspective that’s often overshadowed during discussions on animals in China.

    Other episodes instead offer a perfect distraction if listeners want some relief from coronavirus talk. Leading fashion designer Joshua Katcher, who has appeared in Vogue and GQ and counts the likes of Joaquin Phoenix among those who wear his designs, discusses his work in making fashion ethical and free from animal exploitation.

    Fascinated (and horrified) by Tiger King? The Species Unite podcast has been talking to the experts about America’s tiger problem, too, and explores the animal issues that the Netflix hit often glosses over. Stories range from leading specialist Tim Harrison, who has spent over 40 years fighting to get exotic animals out of people’s homes and into sanctuaries, to journalist Sharon Guynup, who spent two years investigating America’s captive tigers for a groundbreaking National Geographic exposé.

    Find the full list of Species Unite podcasts here – and also listen to the episodes on Apple Podcasts, Spotify, and Google Play.

    Source: Species Unite

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