In The Valley VEGAN
PROTEIN
PLANT PROTEIN
MAKES
MUSCLES.
Peas, mung beans, faba beans and brown rice team up to give you equal or greater protein than animal-based meat.
FATS
THE KINDS OF
FAT YOU’LL LOVE.
That plant-based sizzle is all thanks to our fats, including cocoa butter, coconut oil and expeller-pressed canola oil.
CARBOHYDRATES
YOU’VE NEVER
SEEN POTATOES
LIKE THIS.
Potato starch and methylcellulose (a plant fiber derivative)
Give you that delicious bite – literally.
They’re responsible for texture.
MINERALS
THANKS,
MOTHER EARTH.
Did someone say nutrients? Oh, wait.
We did – with a healthy heaping of calcium, iron, salt and potassium chloride, these minerals deliver the nutrients we expect from meat.
FLAVORS & COLORS
FOR THE LOOK &
TASTE YOU
LOVE.
We use things like beet juice and apple
extract in our plant-based burgers & beef to
give them that meat-like color and taste you know.
FLAVORS & COLORS
HOW IT’S MADE
Step one: Gather all the usual components of meat – protein, fat, minerals, carbs and water – but from plants. Step two: Apply heat, cooling and pressure to the proteins. Step three: Bite into a better meal. Yeah, it’s really that simple.
