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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

#351

Post by jamesjyu »

ebetica0 wrote: post #109

One of the smaller Asian grocers in New York City has made the best fake meat I've had by far, and I wouldn't be surprised if it sources for many of the vegetarian Asian restaurants in the city. http://www.maywahnyc.com/ I wonder how many other places exist in the world like it, and how much a little bit of marketing would do for them.

The tradition of "mock meats" in Buddhist culture is one of the oldest. I've found some of their veggie meats to taste really close to real meats, and they tackle things like fish and tuna, which hasn't been addressed much in the west. https://www.tastecooking.com/buddhist-mock-meats-paradox/

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

#352

Post by kraig »

pfranz wrote: post #150
picodguyo wrote: post #34

Earlier quoted context omitted.

I say whatever sells more non-meat burgers is good. Telling a die-hard meat eater to just eat a mushroom or some eggplant is not going to be effective.

I'm just a sample size of one, but I'm willing to eat it if it tastes good. I think the biggest problem is habit (or I guess that overlaps with culture). People are hungry and see a burger for a decent price and know it will be acceptable. A lot of foods you can just add chicken or ground beef to. I've had some fantastic vegan food, but the only vegan food that's a commodity for me is Indian food or faux-meat product…

I think a lot of the satiated feeling is a mental thing, as I noticed this a lot when I first went vegan, I would eat a lot of fake meats and veganized meals of things I was used to. After time your can adjust away from that and you can feel like you ate a filling meal even if was just a large salad or a decent sandwich.

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

#353

Post by [deleted] »

wil421 wrote: post #318
unclewaltr wrote: post #301

Earlier quoted context omitted.

Interesting, this might be why soy is pressed for its oil before being used as cattle feed. The resulting patties are used as feed and the oil byproduct is sold.

I don’t think that’s the case. It is not feasible for a farmer to buy feed during the lifetime of the animal. It’s the reason they have huge pastures for grazing during warm months. During winter they are usually fed hay. All beef is grass fed period. Some are finished at the end with corn or other dense grains (your soy patties). Here’s an article from a Meat Scientist. https://meatscience.org/TheMeatWeEat/topics/ra…

[deleted]

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

#354

Post by danso »

jtuente wrote: post #293
danso wrote: post #284

Earlier quoted context omitted.

Yes, I'm aware of that. But this is the full context of the comment: > I am opposed to advocating for cold-turkey veganism though. Milk products and eggs are great meat substitutes, and the lack of both makes entire cuisines inaccessible. The "immediately change" connotation of "cold-turkey" doesn't make much sense here. The commenter seems to imply that eliminating entire cuisines -- i.e. having "entire cuisines ina…

> Which is why I find it weird that he thinks it's weird why people who weren't born on vegetarian cuisines can't just switch to them, when introduced. I didn't read it like this at all. He's arguing to bring more vegetarian cuisines to the forefront to raise awareness of the possibilities that exist. His critique was against lauding the "impossible" as the solution to getting everyone on veganism immediately.

From his original comment:

> it is funny that the meat reduction movement is looking at such impractical and immature products instead of simpler solutions such as bringing veg friendly cuisines to the fore.

I don't disagree that ventures like Impossible Burger are a convoluted way to reduce meat consumption. But I disagree that introducing vegetarian cuisines is a simpler "solution" -- if we mean to actually solve the problem -- for the reason that he states in his next paragraph: it's very difficult to voluntarily give up the cuisines you've lived your life on, and this includes the many meat-centered cuisines found in non-vegetarian cultures. Meat-alternatives may be complicated and difficult, but so is the problem they hope to solve.

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

#357

Post by stochastic_monk »

nate_meurer wrote: post #148
stochastic_monk wrote: post #105

Earlier quoted context omitted.

It depends on your protein needs and goals. Survival is different from optimal performance.

Not sure what you mean by "optimal performance". Your body needs a finite daily amount of each essential amino acid for tissue growth and repair. If you're an athlete you might need more at times, and some health problems can cause usage of particular aminos to spike, but the requirement is always finite. Consuming more than those amounts has no proven benefit (unless that protein is meant to displace calories from c…

I’ve seen a lot of results regarding net protein synthesis with respect to amino acid profiles, and in general, higher concentrations of specific amino acids were tied to greater synthesis. (Especially Leucine through mTOR.) Is this misleading somehow?

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

#358

Post by DoubleCribble »

wil421 wrote: post #318
unclewaltr wrote: post #301

Earlier quoted context omitted.

Interesting, this might be why soy is pressed for its oil before being used as cattle feed. The resulting patties are used as feed and the oil byproduct is sold.

I don’t think that’s the case. It is not feasible for a farmer to buy feed during the lifetime of the animal. It’s the reason they have huge pastures for grazing during warm months. During winter they are usually fed hay. All beef is grass fed period. Some are finished at the end with corn or other dense grains (your soy patties). Here’s an article from a Meat Scientist. https://meatscience.org/TheMeatWeEat/topics/ra…

*mostly grass fed but with other supplemental feed.

Mad cow disease propagates from feeding cows the ground up bits of other infected cows.[0]

[0]https://www.fda.gov/animalveterinary/resourcesforyou/animalh...

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

#359

Post by jampekka »

be-ez wrote: post #48
nindalf wrote: post #3

Congrats to that team for building a great product. I hope they see a lot of success. Long term, I hope plant based meat alternatives become commoditized. If there are a bunch of alternatives that taste just as good and importantly are cheaper than meat , most people will switch. That's a huge win for the environment (and also animal rights), and I can't wait to see it happen.

When compared to meat there is almost no doubt that Impossible is better for the environment. Impossible has an environmental mission first. Checkout the sustainability report from 2017 http://www.ift.org/~/media/Food%20Technology/Weekly/IF_Susta... Or the update from 2018 https://impossiblefoods.com/if-pr/2018-Impact-Update/

Does this mean the company will sell it for as cheap as possible regardless of profit? And release all IP of course?

If not, the purpose is to make money and the "mission" is just marketing BS.

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

#360

Post by groestl »

maxxxxx wrote: post #348
groestl wrote: post #339

Earlier quoted context omitted.

But to be frank, while Austrian desserts-as-main-course could qualify as vegetarian cuisine, most main courses aren't vegetarian, and at least include a little bit of bacon here and there.

The dishes I mentioned aren't considered desserts. They are main courses.

Well, I am Austrian, and I consider them both desserts and main courses.
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