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I can't wait until the time I can just get them from the grocery store.
The impossible 1 is super salty where I've had it in hop doddy and ruby's diner in SoCal. It reminded me more of mince meat type quality, passable but gross. I'm hoping 2 is perfect because I really would prefer to not have to eat cows and have that reduced carbon footprint along with better health. Win win win.
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> (of course, for a burger that's supposed to taste exactly like beef, you wouldn't know...) Funny thing, that: http://archives.quarrygirl.com/2009/06/28/undercover-investi...
Fascinating study, it looks like they really did their best to control all the variables. Makes sense that dairy and eggs were the most commonly found non-vegan ingredients-- they are both such a huge part of cooking. As someone who has tried to go vegan in the past, I can tell you that cheese was probably the hardest thing to fully cut out for me, and eggs were right behind it. I'm glad the liars are being called ou…
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I agree, this could be big. The health implications could be a driver of this, consider how many people there are with high cholesterol that should be eating less beef. And then think about how many health driven alternative products there are, eg diet soda, margarine, alt-milks, etc that really can take off in the mainstream once big budget marketing gets behind it.
The cholesterol in = blood cholesterol fallacy is one of the greatest nutrition crimes in history. Low fat/high carb diets are the primary culprit, along with genetics. Replacing meat and dairy with vegetables may have environmental and ethical benefits, but it doesn't have health benefits.
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I agree, this could be big. The health implications could be a driver of this, consider how many people there are with high cholesterol that should be eating less beef. And then think about how many health driven alternative products there are, eg diet soda, margarine, alt-milks, etc that really can take off in the mainstream once big budget marketing gets behind it.
The cholesterol in = blood cholesterol fallacy is one of the greatest nutrition crimes in history. Low fat/high carb diets are the primary culprit, along with genetics. Replacing meat and dairy with vegetables may have environmental and ethical benefits, but it doesn't have health benefits.
They weren't replaced with vegetables, they were replaced with sugar made from cheap overproduced corn, and hydrogenated oils. Neither of those is a vegetable.
We wouldn't have nearly the diabetes problems we have now if they were replaced by more fresh vegetables.
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Hopefully carbon taxes and such would kick in at some point and would include the real environmental cost of beef, so the switching to plant based beef would be even more swift.
Beef only is responsible for 3% of greenhouse gasses in America. I'm not sure an "emission" tax would really affect the price all that much. In addition, you have to account for and tax the emissions produced in plant production (fertilizer, agricultural soil, transportation, etc...). Agriculture is a total of 9%, whereas livestock only accounts for 3% of that. I work for agriculture companies, and a lot of animal fe…
Are you only talking about directly? Because there is a huge amount of indirect costs, such as feed, transport, manufacturing.
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My first complaint about the nutrition of the Morningstar burger is the ratio of carbs to protien. Restaurants are already throwing tons of carbs at me. I really want protein in my burger patty.
Don't worry about it. You probably eat too much protein anyway. Give it a few years and protein will be the enemy and everyone will be rediscovering carbs. Just eat good old fashioned food, a bit of everything, and what you like. Do you know anyone who lived to 100 that even knows what a "carb" is?
When you are targeting specific macros for athletic reasons, a pure protein source is pretty much a requirement. During aggressive cuts, you require a tremendous amount of protein to prevent muscle wasting. For endurance athletes, low carb diets can be useful for increasing lactate threshold. There are also low carb requirements for diabetes and epilepsy.
My guess is that as it was offered longer, fewer people would order it since it was no longer a novelty, so the cooks would forget that they don't need nearly enough time as a normal beef burger.
I'm no longer vegetarian but I'll definitely try v2 once it's more available.
I'm an angel investor in both plant based meat and clean meat and I'm actually more optimistic for plant based meat becoming better than animal meat in the short term. The rate of innovation has been really impressive and momentum is picking up steam.. once prices get under animal meat huge amounts of people will switch
What is the addressable market, and possible valuation you believe that Impossible would achieve? and when?