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Beyond Sun Sausage Pineapple Jalapeño 12 Pack

A sizzling blend of spicy and sweet flavors, made with sun-powered ingredients and avocado oil. 12g of clean protein, no cholesterol, and only 1g sat fat.

12g

protein

1g

sat fat

140

Calories

No GMOs

Minimum purchase of $100 applies to all frozen orders.

Why you'll love it
Ingredients & Nutritionals

BEYOND SUN SAUSAGE PINEAPPLE JALAPEÑO
Water, Yellow Pea Protein*, Avocado Oil, Dried Pineapple, Diced Jalapeños, Brown Rice Protein, Natural Flavors, 2% or less of Methylcellulose, Potato Starch, Vinegar, Oat Bran, Lemon Juice Concentrate, Faba Bean Protein, Red Lentil Protein, Salt, Dried Pineapple Juice Concentrate, Oat Fiber, Onion Powder, Yeast Extract, Garlic Powder, Sodium Alginate Casing. *Peas are legumes. People with severe allergies to legumes like peanuts should be cautious when introducing pea protein into their diet because of the possibility of a pea allergy. Contains no peanuts or tree nuts.

Testing details

Every lot of Beyond Starmatter nutrient-boosted protein powder is tested for heavy metals before it is released for sale.

Our release limits

Heavy metal Maximum per daily serving Basis
Lead 0.5 mcg California Prop 65
Cadmium 4.1 mcg California Prop 65
Arsenic (inorganic) 10 mcg California Prop 65
Mercury (methylmercury) 0.3 mcg California Prop 65

A microgram (mcg) is one millionth of a gram. Limits apply to one serving, taken once daily as directed.

Where these numbers come from

California's Proposition 65 sets exposure thresholds substantially stricter than federal limits — its daily lead threshold is roughly 25 times lower than the FDA's interim reference level for adults. They are the most conservative publicly available benchmarks applied to food in the United States.

About the warning on our bag

Every bag carries a California Proposition 65 warning. We include it as a precaution. Every lot we release is tested against the limits above.

How we test

Every lot of finished product is sampled and sent to an independent laboratory accredited to ISO/IEC 17025.

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