Slideshow: Plant-based innovations take root

KANSAS CITY — Plant-based product manufacturers are continuing to expand their portfolios with convenient frozen applications.

Beyond Meat, for instance, launched a line of breakfast sausages cooked in avocado oil. The frozen sausages, available in patty and link varieties, are formulated with 45% less sodium than traditional breakfast sausages, according to the company. Beyond’s sausages contain 7 to 9 grams of plant protein and 0.5 grams of saturated fat per serving, with original and spicy flavors.

“We’re thrilled to bring our new Beyond Breakfast sausage lineup to retailers nationwide, giving consumers more opportunities to fuel their bodies with these Clean Label Project Certified products,” said Ethan Brown, founder and chief executive officer of Beyond Meat. “By combining great taste with thoughtfully chosen ingredients, we’re making it easier than ever to start your day with Beyond.”

Dr. Praeger’s unveiled its Grillhouse Burger line nationwide, featuring a plain variety and a cheeseburger variety. The burgers are formulated with steakhouse-style seasoning and a blend of onions, carrots, sweet potato and butternut squash. Each 4-oz serving contains 20 grams of protein.

“While many plant-based options in the freezer aisle aim to mimic meat, Grillhouse takes a different approach,” said Jenna Behrer, chief growth officer of Dr. Praeger’s. “We set out to create a burger with fresh-off-the-grill taste and bold flavor that just happens to be veggie-forward. This is about delivering the flavor and experience people crave, while staying true to our mission of better-for-you food.”