Chicago Sun-Times

Star­bucks adds plant-based sausage break­fast sand­wich to U.S. menus

- BY DEE-ANN DURBIN Food · Food Industry · Healthy Living · Fast Food · Restaurants · Consumer Goods · Healthy Food · Industries · Dining Out · Recreation · Starbucks · United States of America · Seattle · California · Redwood City · Redwood City · Redwood · Beyond Meat · China · Canada · El Segundo · Impossible Foods · El Segundo, CA

Star­bucks is adding plant-based meat to its U.S. menu for the first time. The Seat­tle cof­fee chain said last week that a break­fast sand­wich made with im­i­ta­tion sausage from Red­wood City, Cal­i­for­nia-based Im­pos­si­ble Foods is now avail­able at a ma­jor­ity of its U.S. restau­rants.

The sand­wich comes with egg and cheese and is served on a cia­batta bun.

Star­bucks said ear­lier this year that it would add plant-based meat to its menus world­wide as part of an ef­fort to re­duce its en­vi­ron­men­tal im­pact. The com­pany has sold milk al­ter­na­tives, such as soy milk and oat milk, in the U.S. and else­where. But the sausage is its first plant-based food item in the U.S.

In April, it be­gan sell­ing lasagna, pasta and wraps made with Be­yond Meat crum­bles in China.

It also in­tro­duced a Be­yond Meat break­fast sand­wich in Canada in Fe­bru­ary. Be­yond Meat, which is based in El Se­gundo, Cal­i­for­nia, is Im­pos­si­ble Foods’ chief com­peti­tor.

Asked why it went with an Im­pos­si­ble Foods sausage for the U.S. over one from Be­yond Meat, Star­bucks said it works with a va­ri­ety of sup­pli­ers around the globe.

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