COURTNEY BOYD MYERS, co-founder, Beyond the Shoreline
By Elaine Watson
- Last updated on
Bored of beef jerky? New York City-based start-up Beyond the Shoreline has an intriguing alternative: a plant-based mix of sugar kelp, mushroom stems, nutritional yeast, brown rice flour, sea salt and pea protein, which is hitting the market this year.
The vegan jerky – an emulsified, extruded and dehydrated product with a chewy texture, a savory flavor and 8g protein per serving – is designed to sit within the jerky set, rather than the seaweed snacks segment, and uses sugar kelp (brown macroalgae/seaweed farmed off the northeast coast of the US).
While it might sound like a niche opportunity, the fact that seaweed snacks are now sold in every major retailer in the US proves that Americans are willing to try new things, while growing interest in plant-based proteins, and Millennials’ enthusiasm for brands with an environmental or social mission, also suggest Beyond the Shoreline has the potential to make it, says co-founder Courtney Boyd Myers (pictured above).