These are the FE editorial picks from the past year that best exemplify advances in the alternative protein space, from facilities to flavor.

When it comes to production, similarities exist among alternative and animal protein processes, but several differences occur, particularly around operational footprint, equipment, and water and energy usage.

Beyond Sun Sausage is not intended to replicate beef, pork or poultry but rather be its own protein option that comes in three flavors.

Featuring enhanced flavor and a meatier texture, Beyond Sausage has been reformulated to advance taste and nutrition.

The new Beyond Burger and Beyond Beef contain 21 grams of protein per serving and 2 grams of saturated fat derived from avocado oil.

The next generation of the company’s plant-based crumbles offer a good source of protein, are low in saturated fat, and meet nutrition program criteria of the American Heart Association and the American Diabetes Association.