This fermented protein doesn't get as much play as its other vegan counterparts, but it shouldn't be overlooked.
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The company uses spent grain from EverGrain in St. Louis to produce its creamy, protein-packed, sustainable products.
Todd and Jody Boyman's line of plant-based proteins goes beyond facsimile beef to appeal to a global audience.
Offerings include the much-loved beet burger, plus soy-based hot dogs, fries and plantains.
