KANSAS CITY — The plant-based meat alternative category continues to expand with protein rich offerings and clean label formulations.

Nasoya added to its plant-based meat portfolio with Plantspired Plant-Based Chick’n. The product features pre-cut, pre-seasoned bites derived from textured vegetable and soy proteins. Each serving includes 22 grams of protein and 3.5 grams of total fat. The launch includes two Asian-inspired flavors: Kung Pao and Bee-Free Honey Garlic.

“We are thrilled to see Plantspired Steak enjoyed by so many consumers in different stages of their plant-based journey, and knew they were hungry for additional plant-based options that featured exciting global flavors,” said Ellen Kim, director of marketing communications and consumer insights at Pulmuone, parent company of Nasoya. “We immediately turned our attention towards chicken – the most consumed animal protein in the United States – and worked to develop a convenient, plant-based alternative that delivers on both taste and texture.”

Beyond Meat launched Beyond Sun Sausages, a line of meat alternatives formulated with vegetables, fruits and legumes such as spinach, bell peppers, yellow peas, brown rice, red lentils and fava beans. Beyond Sun Sausage features 12 grams of protein per link, is low in saturated fat with 1 gram per serving and has no cholesterol, according to the company. Flavors include Cajun, pesto and pineapple jalapeño.

“Filled with clean plant proteins including yellow peas, brown rice, fava beans and red lentils, this launch further exemplifies our industry-leading commitment to raising the nutrition bar for plant-based meats and creating delicious, healthy products,” said Dariush Ajami, chief innovation officer of Beyond Meat.

Juicy Marbles, a producer of plant-based whole cuts, debuted Baby Ribs with edible bones. The ribs contain 32 grams of protein per serving. Once consumers have finished consuming the ribs, the rib bones, formulated from plant-based protein, may be baked, fried or air-fried into puffed, crispy snacks, according to the company.

“People want products with ingredients they understand,” said Vladimir Mićković, co-founder and chief brand officer of Juicy Marbles. “A lot of people are adding plant-based meats to their ‘protein portfolio,’ and we want them to rest assured that they’re not eating something that’s just mimicking the sensory aspects of meat, but also provides the essential micronutrients our bodies need to function.”

The editors of Food Business News will be hosting a 30-minute webinar in November to discuss the current state of the market for plant-based meat and dairy alternatives. The webinar will cover new research that highlights what consumers want from their plant-based products and the latest new products being introduced by large, mainstream companies and entrepreneurs.