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Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

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Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#71

Post by novia »

maxxxxx wrote: post #67
novia wrote: post #62

Earlier quoted context omitted.

I used to feel this way until I tried an impossible burger (1.0, I presume). I thought the only way to allow the more carnivorous of us to have a satisfying meal while eliminating animal suffering was to grow petri dish meat. Impossible burgers seriously nail the taste and texture and nutritional proportions. It also seems like it will be much more cost effective to create them than the aforementioned petri dish burg…

I find this interesting. I tried an Impossible Burger a while ago and I didn't find it to taste like meat at all.

Since they are only available in restaurants (until March 2019), this may have something to do with the preparation method used. I've read in reviews of the product that if you overcook it, such that all the pink color in the middle of the patty is eliminated, it does not taste as good.

I've had it in burger patty form on a bun with lettuce, tomato, pickles, ketchup, mustard, and mayo. I've also had it crumbled up in vegan lasagna. Both ways tasted great.

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#72

Post by mcbits »

Vinnl wrote: post #35
danharaj wrote: post #6

That's really cool. Although I wish there were more vegan food that didn't try to replicate non-vegan textures and flavors. Imitation can only be playing catch-up. The best vegan and vegetarian food does its own thing.

What kind of vegan food are you thinking of? I mean, things like nuts, beans, etc. already exist. What requirements should "new" food fulfil? Providing the right nutrients?

Snack food. I'd love a snack food producer that only makes really healthy products that taste amazing, but which doesn't actually market anything as being healthy. They don't have to mimic existing snacks and probably shouldn't - nobody wants a "fake" snack when they're feeling gluttonous. I'm not ideologically vegan, but I do think vegan food science could lead the way here.

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#73

Post by 52-6F-62 »

epanchin wrote: post #49
alangpierce wrote: post #27

Earlier quoted context omitted.

Plant-based foods are almost always significantly more efficient to produce than meat since you no longer need to grow all of the food to feed an animal for its entire life. From another article ( https://www.cnet.com/news/impossible-burger-2-0-tastes-like-... ): > But Impossible Foods can produce a burger using a fourth of the water and less than 4 percent of the land -- and emit one-tenth of the greenhouse gases --…

The rolling hills of Wales and northern England are never going to be great for crops, but they are perfect grassland for feeding cattle and lamb. The grass hills are beautiful, it would be a great shame to see them converted to crops. I would argue they won’t be, and therefore the cattle raised on them is effecient.

It's much the same in the Alberta plains. You'd have to dramatically alter the ecosystem to grow a variety of crops there.

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#74

Post by 52-6F-62 »

Vinnl wrote: post #52
52-6F-62 wrote: post #28

Earlier quoted context omitted.

Yves is really popular here in Canada. You can get it in just about every grocery store and some corner stores: http://yvesveggie.com/en/ That said, it's more traditional "fake meat", and probably not a close synthesis. I'm actually more curious about the lab grown meat as an alternative. It almost seems like that could catch up by the time anyone gets a veggie burger actually tasting like meat.

Judging by just the packaging and product range, that looks to be a year or two behind what's available in the Netherlands - though I guess it's just different as well, since we don't have that many things that resemble the deli slices. Still, I'd love to give them a try. And absolutely, I'm looking forward to see what lab-grown meats will become available, although I guess that taste will not be that surprising. If…

Well I'm definitely still a meat eater, and will be for the foreseeable future— but still would love to visit the Netherlands and if I do I'll keep an eye out for that veggie chicken.

Still high in protein?

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#75

Post by colordrops »

nickik wrote: post #58
colordrops wrote: post #51

Does anyone else get indigestion after eating one of these modern meat substitutes?

Very unspecific. Things that get tagged 'meat substitutes' are a large amount of different things with totally different stuff in them, there is nothing to generalize here.

Ok, I just mean beyond beef and impossible burgers.

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#76

Post by Vinnl »

mcbits wrote: post #72
Vinnl wrote: post #35

Earlier quoted context omitted.

What kind of vegan food are you thinking of? I mean, things like nuts, beans, etc. already exist. What requirements should "new" food fulfil? Providing the right nutrients?

Snack food. I'd love a snack food producer that only makes really healthy products that taste amazing, but which doesn't actually market anything as being healthy. They don't have to mimic existing snacks and probably shouldn't - nobody wants a "fake" snack when they're feeling gluttonous. I'm not ideologically vegan, but I do think vegan food science could lead the way here.

Hmm, but I take it these snacks should be different from, say, olives, or biscuits with avocado, or something like that? And if so, in what way? (And of course, in the non-healthy category, there are things like crisps or popcorn for when you're actually gluttonous.)

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#77

Post by Vinnl »

52-6F-62 wrote: post #74
Vinnl wrote: post #52

Earlier quoted context omitted.

Judging by just the packaging and product range, that looks to be a year or two behind what's available in the Netherlands - though I guess it's just different as well, since we don't have that many things that resemble the deli slices. Still, I'd love to give them a try. And absolutely, I'm looking forward to see what lab-grown meats will become available, although I guess that taste will not be that surprising. If…

Well I'm definitely still a meat eater, and will be for the foreseeable future— but still would love to visit the Netherlands and if I do I'll keep an eye out for that veggie chicken. Still high in protein?

If you do visit the Netherlands and actually want to try it, they've actually opened a restaurant (I haven't been there, but I assume it's the best way to try it) in the Hague: https://www.devegetarischeslager.nl/restaurant

That said, now that they've been acquired by Unilever, you might be able to try them in your own country before too long :)

I'm not sure at what point something is high in protein, but [1] lists 21.4g per 100g. No added iron and vitamin B12, though, unfortunately.

[1] https://www.devegetarischeslager.nl/producten/informatie-ove...

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#78

Post by Aromasin »

stochastic_monk wrote: post #18
giarc wrote: post #13

Earlier quoted context omitted.

"but trying to replace everything with vegetable stuff is not going to work in the long run." But we have to eat... what do you recommend we replace our protein intake with?

I suggest other plant protein sources, like soy or pea. Wheat, in particular, has a terrible amino acid profile for humans [0]. Aside from making it so that anyone with coeliac can't consume their burgers, it's just not as effective for humans as animal protein. Pea and soy, however, are nearly as effective and much better for the earth/environment. [0] https://www.ncbi.nlm.nih.gov/pubmed/3887888

Quinoa is also an excellent source for a full amino acid complex. It has substantially higher Lysine content then that found in other grains.

[1] https://www.ncbi.nlm.nih.gov/pubmed/1546052

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#79

Post by DDebbieDDowner »

sithadmin wrote: post #8
malkia wrote: post #2

And probably still not a great choice for diabetics... Unless it's made only of fat & protein....

Per the article: >It has as much bioavailable iron and protein as the same size serving of ground beef, with 14 grams of fat and 240 calories per quarter-pound patty. Also, per Impossible's site, changes to nutrition for the new recipe are: >The new Impossible Burger features 30% less sodium and 40% less saturated fat than the current recipe and just as much protein as 80/20 ground beef from cows The original recipe…

>It has as much bioavailable iron and protein as the same size serving of ground beef

Which ofc it's nothing but marketing nonsense considering that the most bioavailable form of iron Heme-iron is found only in meats.

Re: Meat-free 'Impossible Burger 2.0' tastes even closer to the real deal

#80

Post by 52-6F-62 »

Vinnl wrote: post #77
52-6F-62 wrote: post #74

Earlier quoted context omitted.

Well I'm definitely still a meat eater, and will be for the foreseeable future— but still would love to visit the Netherlands and if I do I'll keep an eye out for that veggie chicken. Still high in protein?

If you do visit the Netherlands and actually want to try it, they've actually opened a restaurant (I haven't been there, but I assume it's the best way to try it) in the Hague: https://www.devegetarischeslager.nl/restaurant That said, now that they've been acquired by Unilever, you might be able to try them in your own country before too long :) I'm not sure at what point something is high in protein, but [1] lists 2…

Good to know! I work just a block or two down from the Unilever Canada offices in Toronto. Hopefully they'll decide to bring it in.
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