Against the evolving plant-based market backdrop, Israeli plant-based meat startup, Chunk Foods, is introducing four new vegan pulled meat products. The latest additions to the company’s lineup include Chunk Pulled With Teriyaki Sauce, Chunk Pulled With Texas BBQ Sauce, Chunk Pulled With Korean BBQ Sauce, and Chunk Pulled With Barbacoa Sauce. Each product pairs high-protein, non-GMO pulled meat with chef-crafted simmer sauces made from real fruits, vegetables, and spices, offering a convenient yet flavorful meal solution.
“These new Chunk Pulled products with simmer sauces deliver convenience without compromise,” Amos Golan, founder and CEO of Chunk Foods, said in a statement. “We’re bringing bold flavors made with high-quality ingredients to home kitchens—no prep required, just sauté, add sauce, simmer, and enjoy.”
Complete meals
The new lineup builds on Chunk Foods’ existing range of original-flavored products, which debuted in October 2024. Known for its commitment to clean-label foods, the company ensures that all products contain only natural ingredients, with no additives, preservatives, or artificial thickeners. The simmer sauces incorporate real pears, tomatoes, fresh onions, carrots, garlic, and ginger, alongside oak-smoked sea salt and paprika, offering an elevated flavor profile that enhances a variety of dishes.
Chunk Foods
Each product is designed for ease of use, allowing consumers to prepare a complete meal in minutes. Whether incorporated into tacos, rice bowls, or sandwiches, Chunk Pulled provides a quick and satisfying source of plant-based protein. The nutrient profile is another key selling point, with each serving packed with fiber, protein, iron, and vitamin B12, catering to those seeking a balanced diet without sacrificing taste or convenience.
Since launching in retail, Chunk Foods has expanded its presence, with products now available in over 55 independent retailers across Southern California and New York City. By focusing on high-quality ingredients and chef-driven flavor combinations, the company is carving out a space in the plant-based sector that emphasizes both innovation and accessibility. In January, Chunk Foods became the first plant-based meat producer to earn Ketogenic Certified status for its vegan steak.
Volatility for Beyond Meat
The news comes as the plant-based meat industry has seen considerable growth in recent years; in 2023, the global plant-based meat market was valued at $7.17 billion and is projected to reach an estimated $24.77 billion by 2030. But some category leaders are struggling, including California-based Beyond Meat. The company says it is taking significant steps to cut costs and streamline operations, announcing a six percent reduction in its workforce and a suspension of operations in China.
Beyond Meat
Beyond Meat, which has been grappling with declining sales over the past two years, reported a four percent year-over-year increase in net sales to $76.7 million in the fourth quarter. The restructuring will result in 44 job cuts across North America and the European Union, while approximately 20 employees in China will be affected by the operational halt. CEO Ethan Brown emphasized the company’s commitment to improving financial performance. “We aim to improve gross margin to approximately 20 percent with the longer-term goal of ultimately exceeding a gross margin of 30 percent,” he told analysts last week.
Despite the workforce reductions, Beyond Meat remains focused on international growth, particularly in Europe. Brown highlighted distribution gains in France, where Beyond Steak has launched at select retailers, and its plant-based nuggets have been introduced in more than 1,500 McDonald’s locations. Additional European expansion includes the introduction of Smash burgers at Tesco in the UK and a Beyond Plant Burger at Wendy’s in the country of Georgia. In the US, the company is working with retailers to consolidate its brand presence, ensuring that products are more easily identifiable for consumers. Brown also addressed the industry’s ongoing challenge of negative perceptions about plant-based meat being overly processed, criticizing efforts to “weaponize” the term and arguing that the focus should instead be on the sustainability of alternative proteins.
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