Beyond the Shoreline prepares for January 2018 launch of kelp jerky

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 due to hit the market in January 2018.

Stay in the loop on all things FoodBytes! Subscribe to our newsletter

Sign Up Today