New York-based company Beyond the Shoreline plans to debut its first product—a vegan jerky made from kelp—this January. The jerky is made by blanching, freezing, and defrosting kelp, which is then mixed with mushrooms, sweetened by monk fruit, and seasoned with nutritional yeast before it is emulsified, extruded, and dehydrated. “Jerky is just the beginning,” company co-founder Courtney Boyd Myers told media outlet Foodnavigator. “We’ve already got recipes in development for burgers, sausages, instant seaweed stews, and vegan bone broth, and we want to establish Beyond the Shoreline as a household brand for sea green-based products.” The kelp jerky will initially be offered in three flavors: BBQ, High Thai’d, and Sea Salt. In May, popular vegan jerky maker Stanley Chase III—the man behind seitan-based Louisville Vegan Jerky brand—opened a vegan comfort food eatery Morels Cafe in Louisville, KY.
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