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Beyond Meat’s new burger is way healthier. But how will it taste?

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Ask any expert how to make a classic American hamburger, and the secret is the meat: 80/20 beef is the gold standard for gastropubs and backyard BBQs, meaning that 80% of the mix is lean protein, and 20% is luscious, flavor-delivering fat.

When Beyond Meat launched its first Beyond Burger in 2016, it modeled its plant-based patty after 80/20 beef, integrating its mix with saturated fats from sources like coconut oil. 

Click here to read the story at fastcompany.com.

Discussion Questions:

  1. What is product development?
  2. What is innovation?
  3. What do you think the difference is between product development and innovation?
  4. Why is product development and innovation to businesses?
  5. What makes Beyond Meat an innovative company?
  6. Why do you think Beyond Meat created a new product given the success they have had with its first two generations of Beyond Burgers?
  7. What is product launch?
  8. What might Beyond Meat do to successfully launch the third generation of Beyond Burger products? Be prepared to share your ideas in class.
Chris Lindauer
After working for nearly a decade in professional sports, Chris Lindauer, formed Sports Career Consulting to provide unique sports business education opportunities in and out of the classroom. In the eighteen years (and counting) that followed, Chris has inspired thousands of students to pursue their passions and explore the career of their dreams. He currently lives in Portland, Oregon with his wife, two teenage daughters and their dog.

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