As Demand for Plant-Based Meat Weakens in the US, Beyond Disappoints Wall Street (msn.com) 222
Wedneday Beyond Meat "missed Wall Street estimates for second-quarter revenue," reports Reuters.
"Consumers' growing concerns about processed foods are severely diminishing the appeal of Beyond Meat's product line, causing retailers and quick service restaurants to pull back sharply on orders," Rachel Wolff, analyst at Emarketer, said.
Retail sales of refrigerated plant-based meat alternative products in the U.S. have fallen 17.2% so far this year, and frozen plant-based meat alternatives have fallen 8.1%, according to data from SPINS... [Beyond's] revenue for the quarter ended June 28 fell nearly 20% to $75 million, compared with analysts' average estimate of $82 million, according to data compiled by LSEG.
While the company arguably invented a new market for plant-based meat substitutes, it also "owns no real intellectual property," argues The Street. "And every company in the meat and grocery business (more or less) now sells a take-off of a product that already had limited appeal..." Beyond Meat has admitted it's in trouble by hiring corporate restructuring expert John Boken from consultancy AlixPartners as interim chief transformation officer [with a focus that includes "operating expense reduction" and "broader operational efficiency"]. It has also let go of 44 employees in North America (6% of its global workforce) as it seeks to cut operating expenses amid disappointing sales... Beyond Meat also has a significant cash problem. As of June 28, 2025, Beyond Meat's cash and cash equivalents balance was $117.3 million, and total outstanding debt was $1.2 billion. The company does have time to fend off a Chapter 11 bankruptcy filing, but it also has limited, if any, prospects to meet its impending cash needs.
Retail sales of refrigerated plant-based meat alternative products in the U.S. have fallen 17.2% so far this year, and frozen plant-based meat alternatives have fallen 8.1%, according to data from SPINS... [Beyond's] revenue for the quarter ended June 28 fell nearly 20% to $75 million, compared with analysts' average estimate of $82 million, according to data compiled by LSEG.
While the company arguably invented a new market for plant-based meat substitutes, it also "owns no real intellectual property," argues The Street. "And every company in the meat and grocery business (more or less) now sells a take-off of a product that already had limited appeal..." Beyond Meat has admitted it's in trouble by hiring corporate restructuring expert John Boken from consultancy AlixPartners as interim chief transformation officer [with a focus that includes "operating expense reduction" and "broader operational efficiency"]. It has also let go of 44 employees in North America (6% of its global workforce) as it seeks to cut operating expenses amid disappointing sales... Beyond Meat also has a significant cash problem. As of June 28, 2025, Beyond Meat's cash and cash equivalents balance was $117.3 million, and total outstanding debt was $1.2 billion. The company does have time to fend off a Chapter 11 bankruptcy filing, but it also has limited, if any, prospects to meet its impending cash needs.
Breaking news (Score:3, Funny)
Re:Breaking news (Score:5, Insightful)
As an omnivore, I don't mind a vegetarian option.
But why do we need to pretend with meat substitutes?
Options are the Problem, Not the Goal (Score:3, Insightful)
As an omnivore, I don't mind a vegetarian option.
But why do we need to pretend with meat substitutes?
Because those pushing this do mind you having a meat option.
Re: (Score:2, Interesting)
Hope you don't think this is pushy but raising cattle uses far more resources than plants. So a plant based burger would be more sustainable, efficient etc.
We don't see this as a lower price yet because, reasons, I don't know, maybe it's still in the early adopter stage/too soon.
I don't mind eating meat but the last beyond meat burger I had at a pub tasted better than their meat ones! So I'm positive about the option.
Re:Options are the Problem, Not the Goal (Score:4, Funny)
I'm really looking forward to the upcoming line of soylent-based burger patties!
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I don't mind eating meat but the last beyond meat burger I had at a pub tasted better than their meat ones!
This is definitely a YMMV depending on individual tastes thing. I actually think tacos (well, more accurately, Americanized tacos) made with Impossible beef are actually pretty good. I used to make them sometimes for dinner, but my partner eventually told me he'd given them as much of a chance as he could tolerate and it's just not something he'd want to keep eating. So, that was the end of that. Taco night ever since is now a purely 0xDEADBEEF affair.
To be fair, I put an ungodly amount of hot sauce on
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So, that was the end of that. Taco night ever since is now a purely 0xDEADBEEF affair.
So you're saying the beyond meat is 0xBADF00D?
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Bravo.
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You could always shift over to meat-free tacos filled with beans instead. I did that for a while and it was alright. Of course, chicken tacos were better and beef even better.
Of course, as you say, with enough hot sauce, you can't tell the difference anyway.
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And...worth every penny!!!
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Neither is air travel, private jets, Super Yachts, huge mansions or AI driven by data centers and yet we allow all that as well.
Re: Options are the Problem, Not the Goal (Score:3, Insightful)
Consider the lifespan of wild bison (15-20 years) against the typical lifespan of beef cattle (18-24 months). The national herd size of each may be roughly the same, but the beef cattle herd is renewing every couple of years.
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What difference does it matter the life span of the animal? The problem is the emitted co2 from the animal. So if you have 3 animals that last 12 months or one animal that last 36 months, how is that changing anything? You may even have LESS co2 because a newborn is likely to emit less co2 then a full grown animal. So a full grown animal that last for years will emit at an adult level for significantly longer compared to the animal that only lives 12-18 months.
Of course it's questionable if the original sta
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Only for commercial definitions of "used". It could be re-wilded, it could have solar panels installed to provide shade and habitats. There are lots of non-profit-making things that can be done with land that improve the environment, improve water availability, that sort of thing. Well, solar makes money, but you get the point.
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Also, while some cattle are grazed on hilly, rocky scrubland which isn't all that good for all that much commercially, they are often "finished" with some intensive feeding on more compact lots using large amounts of intensively grown arable crop. And of course most cattle are not raised like that because energy, being heavily subsidised is cheap, and cheap energy gives cheap crops which tips the expensive manpower budget in favour of intensive raising on intensively grown crops, as opposed to what amounts
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They almost always finish cattle that way. Otherwise, skinny, bad meat.
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bs, most cattle are raised in feedlots, another lie meateaters tell themselves
Re:Options are the Problem, Not the Goal (Score:4, Informative)
Raising lifestock takes up more than a third of all habitable land on earth, far more than all other human uses put together. From https://ourworldindata.org/glo... [ourworldindata.org]:
Almost half (44%) of the world's habitable land is used for agriculture. In total, it is an area of 48 million square kilometers (km2). That's around five times the size of the United States.
Croplands comprise one-third of agricultural land, and grazing land comprises two-thirds.
However, only half of the world's croplands are used to grow crops that humans consume directly. We use a lot of land to grow crops for biofuels and other industrial products, and an even more significant share is used to feed livestock.
If we combine global grazing land with the amount of cropland used for animal feed, livestock accounts for 80% of agricultural land use. Most of the world's agricultural land is used to raise livestock for meat and dairy.
Crops for humans account for 16%. And non-food crops for biofuels and textiles come to 4%.
Despite the vast land used for livestock animals, they contribute quite a small share of the global calorie and protein supply. Meat, dairy, and farmed fish provide just 17% of the world's calories and 38% of its protein.
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Because those pushing this do mind you having a meat option.
Actually I'd go with, "The people butthurt the most about this turned it political." You can argue about grazing whatever, I'm not going to get into that pile of poo. However the loudest screechers are the "people" (in quotes because it's usually just groups / foreign corporations trying to gin up poutrage) against the stuff. They're TERRIFIED it might get enough traction to get cheaper and improve.
Now, personally speaking, I've found most of this stuff to be a non-starter. I don't think it tastes correct, nor do I think it's at the right price point. That being said, the US has given up production to Brazil (JBS) and China (WH Group) for meat, so it probably will become more cost effective rather quickly. I mean, ground beef didn't spike more than 10% year over year for nothing.
Americans won't have a choice soon, and it's because we don't care about monopolies anymore.
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I"m hoping the tariffs will take care of that problem fairly quickly.....
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I like how offended some people get that this stuff even exists.
No one is making you eat anything.
Re:Breaking news (Score:4, Informative)
Also I would expect the price to be considerably lower than its meat equivalent, while it's actually bigger. And it's the same reason I don't buy soy "milk" which costs sometimes here double the price of regular milk. Never mind one can easily make soy milk at home at a fraction of the price.
Re: Breaking news (Score:2)
Homemade soy milk: How do you get around the âoeI saved money but what do I do with all this dust-flavoured water now?â problem?
Re: Breaking news (Score:2)
blah edit button quote marks blah
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Generally, anything done at home is cheaper than buying it on the open market.
For reasons that are kind of obvious.
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Not obvious at all. What's the point all these giant industrial complexes to get stuff done if you can't achieve economy of scale.
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Not obvious at all. What's the point all these giant industrial complexes to get stuff done if you can't achieve economy of scale.
The point is profit, obviously.
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Generally, anything done at home is cheaper than buying it on the open market.
For reasons that are kind of obvious.
SO and I can food at home. I'm not certain about it being cheaper, if it is. We just carry on the legacy of my parents, who canned food because they had to.
Cheaper, or more expensive isn't my metric - it just tastes so much better than store bought.
The one thing I know is more expensive is the oil pack Hungarian wax peppers are seriously more expensive. But not many do them other than myself and a lot of the Italians in my town. I'd be curious to hear if anyone else does this.
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I've not fired up my pressure canner in way too long...this pepper thing sounds VERY interesting....
Got any links?
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I've not fired up my pressure canner in way too long...this pepper thing sounds VERY interesting....
Got any links?
https://bloominthyme.com/recip... [bloominthyme.com].
For sanitation, we have to have everything super clean, because we don't use pressure canning. I usually use one, but like peppers to have a little bit of crispness left I do two things different from the recipe. I put sprigs of thyme in the jar - 3 of them. A lot of people use oregano, but thyme has important antibiotic properties.
I also use around 2 good sized cloves of garlic in each. For antibiotic reasons as well as flavor
Slice the peppers into rings, then sal
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Exactly this...
Vegetables in their natural form, cooked in traditional ways? Absolutely. There are thousands of delicious traditional recipes made entirely using vegetables and no meat.
Vegetable matter highly processed to make it try to resemble meat? Very offputting...
Details of the processes involved are usually not transparent, and often some of the ingredients are things we would not normally consume. Heavily processed foods have also often proven to be extremely unhealthy - for instance heavily process
Re: Breaking news (Score:2)
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Absolutely, yes, and "Beyond" products are meant for omnivores or (former omnivores?) vegetarians who still like to have a plant-based burger. I have no desire for the taste of meat in any form, but especially so processed form. I make my own burgers sometimes, when the schedule is tight, from green lentils and mixed veg. Good, healthy stuff, actually.
Re:Breaking news (Score:5, Insightful)
Sorry you are wrong. There are not "thousands of delicious traditional recipes made entirely using vegetables and no meat."
Food tastes different to different people and it is an actual, provable physical difference, not just personal desires. And I am not just talking about cilantro.
The problem is this: there are real, physical differences between human taste buds. It is NOT merely psychological. The most obvious instance of this is the gene TAS2R38 (https://en.wikipedia.org/wiki/TAS2R38). If you have no copy of that gene (~25% of the population), you have a disability, the inability to taste PTC, PROP, and at least 20 other chemicals. If you have two copies (~25%), then you have a disadvantage - those chemicals taste extremely bitter. Most (50%) find them slightly bitter.
Guess what? Most vegetables trigger this gene. As does alcohol.
As a direct result of this a large portion of the population, those recipees you call delicious? They taste like crap to people unlucky enough to have two copies of that gene. That is about 25% of the population.
Those people need to eat vegetables, but they will not eat the bitter crap you like because they can taste things you do not.
Note, if I were a chef, I would label my recipees as Supertaster approved or not.
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Sorry you are wrong. There are not "thousands of delicious traditional recipes made entirely using vegetables and no meat."
Food tastes different to different people and it is an actual, provable physical difference, not just personal desires. And I am not just talking about cilantro.
This is quite true. I try not to judge people based on what they say testes good or not. They obviously know what they like or don't.
The cilantro thing is one of those genetic things. To me, it tastes like Ivory soap. A little in something, and I find it inedible.
The problem is this: there are real, physical differences between human taste buds. It is NOT merely psychological.
Absolutely. My sister in law likes Potatoes, Corn, Hamburgers and chicken. That's it. Brother in law likes some variety, so we invite him over often to have lunch.
Those people need to eat vegetables, but they will not eat the bitter crap you like because they can taste things you do not.
Note, if I were a chef, I would label my recipees as Supertaster approved or not.
There are some other physiological differences as well. I tried a vegetarian die
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"Vegetable matter highly processed to make it try to resemble meat? Very offputting..."
That's it in a nutshell. The be kind to cows movement ran into the highly processed foods are bad for you movement. Humans have been eating meat since there were humans. Industrially chemically modified foods are a very recent thing. Which one is your body designed to handle?
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Protein is protein. "Processed" could include a bean burger. So what if it has been mashed up and seasoned?
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Protein is protein. "Processed" could include a bean burger. So what if it has been mashed up and seasoned?
Americans were forced to do exactly this due to rationing in WWII, with things like Meatless Meatloaf [wearethemighty.com]. I'm almost tempted to try out the Mock Apple Pie recipe just for curiosity.
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I agree but there are some forms which really can only be pretend meat i.e. the burger in a bun. I've been vegetarian for over 40 years and I like to I cook, mostly from raw ingredients - almost no pre-prepared stuff except noodles or pasta. Plant patties are the only meat substitute I occasionally buy because it's nice to eat a burger with onion, tomato, relish etc.
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It plant on a bun isn't a burger.
It's just plant on a bun.
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As a vegetarian since high school (I'm 55), I don't eat processed food and I see "beyond" as "beyond processed" food. A lot of vegans and vegetarians I know eat healthy home-made food, and don't even consider eating these heavily processed options unless being forced to. That's why it's unsuccessful imho. Who is it for? Those who can't cook and don't mind eating processed food, which is less and less popular with omnivores, too. Nothing tastes as good as home made burger, vegan, vegetarian, or omnivoreian.
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Because meat is tasty and people like it.
That's why animals are made out of meat.
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As an omnivore, I don't mind a vegetarian option.
But why do we need to pretend with meat substitutes?
+1 to this... loads of great meat free recipes out there. Not just ones where you're swapping meat for beans but loads of recipes that never had meat in them to begin with.
If you're trying to find a meat replacement you're really just trying to avoid admitting you want meat. Doubly so if you're trying to find a replacement for the worst kinds of meat (burgers, sausages, et al).
I get the strangest impression you're Australian, we've always had a "vegetarian" sausage roll, it was called a cheese and oni
Re: Breaking news (Score:2)
Re: Breaking news (Score:2)
All this "vegetarian stuff that pretends to be meat" started with bhudist monks in SE asia. You see, they become monks in adulthood, but by then they already know the delicious taste of all sorts of meat. But since a monk has to be vegetarian, they developed recipes to mimic the shape, texture and flavour.
I've tasted that food many times, and is delicious, and i'd rather have that than an ultrqa-processeed burget patty
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Fad diet revealed to be instance of faddery.
Seems more like political herd mentality to me. Can't be a coincidence with the slowdown in EV sales and now meat substitutes too. If people were just suddenly more concerned over the healthfulness of their meals as you're suggesting, McDonald's would be in deep shit too.
Granted, another possibility is that with the current high cost of groceries, people who are splurging on meat probably figure if they're spending the cash, they may as well go for the real deal.
Re: Breaking news (Score:2)
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But McDonald's is actually in deep shit right now.
They were, but have managed to turn their fortunes around with promotions. [nytimes.com] This points more towards economic reasons, rather than shifting dietary factors.
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Their food is awful. I can't even eat it anymore. It's just disgusting. Same for Wendy's. And Taco Bell.
I used to eat that stuff all the time.
Burger King has never been edible.
Popeye's is still OK. KFC is OK. But both of them have priced themselves beyond reason.
CFA is actually good, and priced reasonably.
Arby's is still good. Price is kind of high though.
Subway is OK, but price is beyond reason unless you have a coupon code to knock it down to something reasonable.
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Subway good? not a chance, all these fast food corporations are unethical and esp. Subway with its fake ingredients
https://www.usatoday.com/story... [usatoday.com]
none of this is ethical nor healthy, people are just lying to themselves to avoid taking responsibility for their own actions
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breaking news, eating meat is unethical and unhealthy, but so are processed foods, me I buy organic vegetables and i'm a senior and I have no health concerns nor am I overweight
just look around at how unfit and unhealthy most people are, that's because most people aren't intelligent enough to realize how unethical their diets are
There is no such thing (Score:2, Informative)
as "plant based meat".
Re: There is no such thing (Score:3)
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By that argument, animals are solar energy.
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By that argument, animals are solar energy.
Unless you're eating hydrothermal tube worms, then yes, animals, including us are stored solar energy.
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as "plant based meat".
I could make a claim that there is "plant based meat", it's called beef.
I recall someone pointing out how bear meat can taste different based on the time of year it is harvested as bears will eat more berries in warm weather and more fish in cold weather. This is the difference between "plant based meat" and "meat based meat".
Cattle have been known to eat birds and other animals when the opportunity presents itself, that can blur the line on plant based meat. That makes some kind of sense as the bones in
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Agreed, they should be labeling it as Advanced Meat Substitute.
Looks like meat (Score:5, Funny)
Face-plant-ed as expected (Score:5, Informative)
It was obvious that the whole thing would collapse as soon as dietary reports started emerging left, right and centre that meat substitutes are significantly more unhealthy than the real thing. Has to do with all the chemical extras they need to add on to replicate texture and flavour.
Re: Face-plant-ed as expected (Score:3)
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The biggest problem with all vegetarian, vegan and plant-based food is:
They keep trying to pretend it's meat.
It's not. It doesn't look like meat, it doesn't taste like meat, it doesn't even cut like meat.
And WHY on earth are you even trying to do that? Most of the meat they try to copy is the worst kind too - vegan sausages and burgers? Oh, my, so it's not just all the waste parts of the animal shredded beyond recognition and rendered into a format where you can't even tell what you're eating. Why woul
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The reason for it is to act like meat, so meat eaters have a chance to try a more environmentally friendly and more sustainable alternative.
They do beef burgers because beef is horrible for the environment. Raising a pound of beef takes an immense amount of water, 17 pounds of feed and acres of land. Since there's no way you can make a vegetarian steak anytime soon (other than using mushrooms), a burger is a worthy alternative. Or I suppose salisbury steak.
Chicken is one of the best meats - it consumes a lo
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The Beyond Burger and many other fake meat products based on soy or pea protein contain methyl cellulose for texture. It is an emulsifier believed to dissolve the mucus membrane in the gut, which would increase the risk of infection and possibly cancer.
I am a vegetarian that has had colon cancer twice lready, so I try to avoid this, but it is difficult to find any meat-substitute that doesn't have it.
When you're not at home, cooking your own food, your choices are more or less limited.
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It was obvious that the whole thing would collapse as soon as dietary reports started emerging left, right and centre that meat substitutes are significantly more unhealthy than the real thing. Has to do with all the chemical extras they need to add on to replicate texture and flavour.
Of course the crap in meat nowadays isn't any healthier, and will only get worse as we try to keep the price down so people can afford it... all while increasing profits for JBS and WH Group.
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"You're basically eating toxic waste"
"Yes, but there are no animals harmed!"
I'm a carnivore, but I've had amazing all-vegetarian meals at friends' homes or some restaurants. I truly don't understand why someone morally opposed to flesh-as-food wants something that looks/tastes(vaguely) of meat?
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The fuck did you expect. (Score:4, Insightful)
Coming out with an alternative for meat, might have proven worthwhile. But then you tried to make and sell some shit that is actually worse for you to eat than actual meat.
Go figure the entire fucking point of it all, flopped.
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There were already "alternatives" to meat. There are literally thousands of traditional vegetable recipes that you can eat.
The problem comes from all the artificial processing that goes into turning vegetables into something that tries to resemble the taste and texture of meat. The end result is expensive to produce, and often far less healthy than the meat it sought to replace.
If you want to eat a vegetarian diet - stick to traditional vegetarian recipes. Don't try to make fake meat. If you want to eat mea
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The only reason to make "plant meat" is so you can make the argument that people who want to eat meat no longer need to kill animals for it, and people who make their living by providing meat need to find something else to do.
Because, you know, the environment.
For anyone who wants meat, they can eat meat.
If you're anti-meat, then plant meat is just propaganda.
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If you're craving meat that's your body telling you that it doesn't want a vegetarian diet.
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So, they WANT meat. They should just eat meat.
It's funny how all that idealism driving their vegetarianism doesn't stop them from wanting meat.
As for finding a substitute for meat, it's not hard. Just eat vegetables. I mean, isn't vegetarianism all about vegetables anyway?
Fake meat, you're in for a treat. (Score:2)
Coming out with an alternative for meat, might have proven worthwhile. But then you tried to make and sell some shit that is actually worse for you to eat than actual meat.
Go figure the entire fucking point of it all, flopped.
Pretty much this.
Add this to the fact that it's more expensive than meat (as well as being worse for you than meat) during a time where the cost of meat was going up and is anyone surprised. The vegan fad is dying off as it was always going to so the companies who failed to make a product that was either better than meat or cheaper than meat are dying with it..
If you want to cut down on meat in your diet (and lets face it, most of us in developed countries would benefit from a bit less meat) then redu
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Time for meat based plants! (Score:2)
Invest while you can!
Don't miss this bandwagon which also has a large selection of snake oil!
Re: Time for meat based plants! (Score:2)
That's enough "Little shop of horrors" for you. Now, turn off the TV. ;-)
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IIRC, carnivorous plants such as the Venus Fly Trap are toxic to humans.
But theoretically, yes, one could breed a cultivar that pre-ingests protein.
Want to improve demand? (Score:3)
I know from personal experience that I like quorn and most mainstream vegetarian alternatives. I still eat meat a lot, but I see the vegetarian stuff as variety and convenience just to throw into the rotation from time to time.
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I've started replacing some meat with textured soy protein, e.g. in spaghetti bolognese.
It has no ingredients apart from soy, is dirt cheap compared to meat, and doesn't go bad if kept dry.
But it doesn't have much taste on its own. That's what spices are for.
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Soy is so cheap that a lot of cheap burger products use it (& onion powder, salt) to pad out the meat. So IMO there is no reason that the likes of impossible burger which is mostly soy should cost so much money.
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So, a product that is a completely different production process, in pretty much every way that matters, should somehow cost the exact same amount as some other product. Somehow. Magic, I guess, because the odds of that happening seem extraordinarily low.
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Read the label (Score:2)
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The textured protein chunks are okay ingredient wise, but the dried stuff is a spongy and the high moisture extruded ones aren't sold as plain ingredients.
Commoditisation of high moisture extruded protein chunks similar to TVP would help. Need to just be able to grab a bag from the freezer in the supermarket. Commoditisation is scary to manufacturers though.
no brainer (Score:3)
Impossible burger costs as much as regular burger. It should cost as much as mixed frozen vegetables.
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You're comparing a farmed product to an engineered and manufactured product.
There is no particular reason why an engineered and manufactured product's cost should simply be the sum of its farmed product components.
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Think the issue is the nature of the competition.
Most people who want *burgers* aren't really excited about the Beyond/Impossible meat, because it frankly kind of sucks. So you might try it out of curiosity, but meh.
Of the people that want to go vegetarian, they tend to not have that much of an attachment for beef burgers, so why pay a premium for this novelty that you don't really care about so much, and you can get cheaper vegetable patties that aren't trying to pretend to be beef.
Yes, it's possible for
Cheaper and Better. They missed both. (Score:4, Insightful)
Buy real meat and the list is usually 1 ingredient; buy these substitutes and it's 15 or more.
And reading a label it appears that if you are allergic to legumes or peanuts, stay far away.
- what could go wrong?
Lab-grown meat is the future (Score:2)
Re: Lab-grown meat is the future (Score:2)
While that may be the case in advanced abrahamic economies, when seen worldwide, the bulk of vegetarians are so for religious reasons (see bhudists, tibetans and hindustanis among other groups)
In those cases, the religious implications of lab-grown meat are not as clear cut as for "fashion vegetarians"
If Impossible Burger were priced CHEAPER than beef (Score:2)
They could always trying pricing it less than real hamburger. It is priced like a luxury good, of course demand will be limited.
If I stop eating meat.. (Score:2)
I'm not going to shift over to "fake meat" that's highly processed and likely no better for me. Possibly even worse for me then just eating meat in the first place. If you want to stop eating meat, I recommend adding REAL plant-based food to your diet and not highly processed "fake meat".
Burger King veggie burger (Score:2)
I was impressed by how close to meat Burger King's Impossible Burger was. I really couldn't taste a significant difference.
in related news (Score:2)
Vegetarian burger chain company "neat burger", backed by the likes of lewis hamilton ans leo di caprio has entered liquidation.
https://www.planetf1.com/news/... [planetf1.com]
Plant Meat (Score:3)