Designed for restaurants, the Breakfast Sausage Patty is made with a blend of pea, mungbean, rice and sunflower protein, which contains no gluten, soy and genetically modified organisms (GMOs).
The new plant-based breakfast product was unveiled during the National Restaurant Association exhibit in Chicago last weekend, which showcases new and innovative products across the US restaurant industry.
California-based Beyond Meat told GlobalMeatNews that the product has a flavour note similar to sage and nutmeg.
The Beyond Breakfast Sausage Patty is expected to be rolled out during the autumn, but an official date has yet to be released.
“The Beyond Breakfast Sausage Patty mimics the taste/experience of a pork breakfast sausage patty with the health and environmental benefits of a plant-based option,” said a Beyond Meat spokesperson.
“The Beyond Breakfast Sausage Patty is created to look, cook, sizzle, taste/satisfy like a real pork breakfast patty.”
The Beyond Breakfast Sausage Patty will join other plant-based favourites from the company, including its Beyond Burger, and is expected to be part of the firm’s global expansion.
The US business announced at the beginning of May that it would expand its products into 50 countries worldwide, including key international markets such as mainland Europe, Australia, South Africa and Mexico.
Since launching in Los Angeles, California in 2016, the firm has sold more than 13 million of its protein-packed patties, which can be found in nearly 15,000 restaurants and grocery stores across the US.