Key findings
- 1Methylcellulose (the key texture agent) is a chemically modified cellulose that uniquely firms when heated, the opposite behavior of natural gelling agents
- 2Pea protein isolate undergoes acid-alkali extraction and spray drying, a multi-step industrial process to concentrate plant protein
What goes into Beyond Meat products?
Beyond Meat's engineering challenge is replicating meat's complex protein behavior using plants. Pea protein isolate is produced by dissolving pea flour in alkaline water, separating the protein fraction, adjusting pH with acid, and spray-drying the result: an industrial extraction process. Methylcellulose, a chemically modified cellulose that uniquely gels when heated (the opposite of most gelling agents), creates the "bite" and firmness associated with cooked meat. Coconut oil and cocoa butter provide the fat marbling and juiciness. Beet juice extract creates the "bleeding" red color. Rice protein, mung bean protein, and various starches round out the texture. The Beyond Burger lists far more ingredients to achieve what ground beef does with one.
How 23 beyond meat products break down
Share of products at each processing level, in our analysis.
Beyond Meat brand comparison
From least to most processed in our database.
How to read a beyond meat label
- 1
Pea protein isolate is the primary ingredient, an industrially extracted protein powder
- 2
Methylcellulose is a synthetic cellulose derivative that gels when heated; not found in nature
- 3
Beet juice extract provides the red "meat" color that fades during cooking
- 4
Coconut oil and cocoa butter create fat marbling; these are refined fats, not whole food ingredients
Which ingredients should you watch for?
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Frequently asked questions
Is Beyond Meat healthier than beef?
That is a question for a clinician rather than for a processing score. From a processing standpoint, plain beef is a single ingredient and dramatically simpler. Of the 23 Beyond Meat products we score, 5 are Level 4 (ultra-processed) and 18 are Level 3.
What is methylcellulose in Beyond Meat?
Methylcellulose is a chemically modified form of cellulose (plant fiber) that has a unique property: it gels when heated and melts when cooled, the opposite of gelatin. This is what gives Beyond Meat its firm, meaty texture when cooked. It is a synthetic food additive not found in nature.
Is Beyond Meat better than Impossible Burger?
From a processing standpoint, both have similar ingredient complexity. Beyond Meat uses pea protein and beet juice for color; Impossible uses soy protein and genetically engineered soy leghemoglobin for "bleeding." Of the 23 Beyond Meat products we score, 5 are Level 4 (ultra-processed) and 18 are Level 3; search Impossible Burger to see its products' own scores.