Beyond Meat Launches ‘Beyond Immerse’ Protein Drink
If at first you don’t succeed (in plant-based burgers) try, try again (in plant-based drinks).
Beyond Meat Inc. keeps the emphasis on plant-based protein but applies it to the arguably hot protein beverage category by today (Jan. 15) revealing Beyond Immerse, “an innovative combination of plant protein, fiber, antioxidant, and electrolytes designed to replenish the body with every refreshing sip.”
The three-flavor line will be available for a limited time exclusively on Beyond Test Kitchen (beyondtestkitchen.com), the company’s ecommerce site, alongside plant-based chicken pieces, "steaks" and ground “beef.”
The 12-oz. canned drinks come in Peach Mango, Lemon Lime and Orange Tangerine. Each comes in two formulations: one delivers 10g protein, 7g fiber and 60 calories, the other 20g protein, 7g fiber and 100 calories. The 12-packs sell for $30-$35.
“With Beyond Immerse, we are bringing our pioneering expertise in unlocking the power of plants to a functional beverage line,” said Ethan Brown, founder and CEO of Beyond Meat.
Despite all the early media attention for its Beyond Burger, Beyond Meat has struggled financially. For the nine months ending Sept. 27, 2025, the company reported a loss of $193 million on sales of $214 million – sales for the first nine months of 2024 were $250 million. It’s effected a series of layoffs, and its stock, which neared $200 a share in July 2019, was at $1.02 at market close today (Jan. 15).
BTW, we reported back in 2021 the company had applied for a trademark for the name “Beyond Milk,” but we’ve never seen a follow-up to that.
About the Author
Dave Fusaro
Editor in Chief
Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.