The Race to Become the Beyond Meat of Fish • Hacker News Board

Re: The Race to Become the Beyond Meat of Fish

#21

Post by mattnewport » Wed, Jun 12, 2019, 8:05 PM UTC

pasta-driven wrote: post #15

ThomPete wrote: post #3

Id rather see someone become the Beyond Bread/Pasta with zero carbohydrates, that i believe would be a much bigger market.

What is the problem with carbohydrates? If it is the refined grain part in pasta and bread, then there are already solutions: whole wheat products. Who do you thing would go for the beyond wheat products?

People who know that it is a myth that whole grains are healthy?

Re: The Race to Become the Beyond Meat of Fish

#22

Post by makerofspoons » Wed, Jun 12, 2019, 8:06 PM UTC

HillaryBriss wrote: post #4

I can't wait to open a can of the Beyond Meat of the Chicken of the Sea

That would be fantastic- no mercury or by-catch to worry about.

Re: The Race to Become the Beyond Meat of Fish

#23

Post by muraiki » Wed, Jun 12, 2019, 8:06 PM UTC

I wonder what effects these foods have on the microbiome and health? I read an article this morning about two studies that linked ultraprocessed foods to cardiovascular problems and early death: https://www.vox.com/science-and-health/2019/6/11/18652653/di... It seems like these foods fit in the category of "ultraprocessed", unfortunately.

Re: The Race to Become the Beyond Meat of Fish

#24

Post by cpursley » Wed, Jun 12, 2019, 8:06 PM UTC

fredsir wrote: post #6

ThomPete wrote: post #3

Id rather see someone become the Beyond Bread/Pasta with zero carbohydrates, that i believe would be a much bigger market.

Why zero carbohydrates?

Carbohydrates get quickly stored as fat if not used as energy. Carbs and sugar are the culprit behind the obesity epidemic, not meat.

Re: The Race to Become the Beyond Meat of Fish

#25

Post by nategri » Wed, Jun 12, 2019, 8:06 PM UTC

pasta-driven wrote: post #15

ThomPete wrote: post #3

Id rather see someone become the Beyond Bread/Pasta with zero carbohydrates, that i believe would be a much bigger market.

What is the problem with carbohydrates? If it is the refined grain part in pasta and bread, then there are already solutions: whole wheat products. Who do you thing would go for the beyond wheat products?

Me, for one. I was burdened by about 80 pounds of excess weight before I realized that I had no safe level of consumption for carbohydrate-rich foods.

Re: The Race to Become the Beyond Meat of Fish

#26

Post by matwood » Wed, Jun 12, 2019, 8:07 PM UTC

BOBOTWINSTON wrote: post #13

ThomPete wrote: post #3

Id rather see someone become the Beyond Bread/Pasta with zero carbohydrates, that i believe would be a much bigger market.

Spaghetti Squash really surprised me. You need to figure out how to cook it right or else it gets a bit too "wet/oily", but it can really be quite amazing.

I prefer it over regular pasta because it adds flavor and has a better texture for my tastes. Nutrition is just a bonus.

Re: The Race to Become the Beyond Meat of Fish

#27

Post by makerofspoons » Wed, Jun 12, 2019, 8:07 PM UTC

Not mentioned in this article, but the Gardein brand vegan fish fillets and crab cakes are excellent and already available at grocery stores.

Re: The Race to Become the Beyond Meat of Fish

#28

Post by dawnerd » Wed, Jun 12, 2019, 8:07 PM UTC

BOBOTWINSTON wrote: post #13

ThomPete wrote: post #3

Id rather see someone become the Beyond Bread/Pasta with zero carbohydrates, that i believe would be a much bigger market.

Spaghetti Squash really surprised me. You need to figure out how to cook it right or else it gets a bit too "wet/oily", but it can really be quite amazing.

Oh man, with a little bit of butter mixed in, perfect.

Re: The Race to Become the Beyond Meat of Fish

#29

Post by adpirz » Wed, Jun 12, 2019, 8:08 PM UTC

stronglikedan wrote: post #11

jniedrauer wrote: post #7

Earlier quoted context omitted.

You can already make low carb pasta dishes using zucchini and various flour replacements, and there are plenty of low carb tortilla brands.

But none of those taste and feel like real pasta, whereas the impossible burger tastes and feels like a real burger.

I had some chickpea pasta from Whole Foods that at least to me, tasted as good if not better than real pasta.

Re: The Race to Become the Beyond Meat of Fish

#30

Post by hirundo » Wed, Jun 12, 2019, 8:08 PM UTC

Here are the ingredients of a Beyond Burger from their website:

> Water, Pea Protein Isolate*, Expeller-Pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Pomegranate Fruit Powder, Beet Juice Extract (for color)

Here are ingredients of a regular burger:

> Beef

I avoid seed oils and starches. Otherwise the Beyond Burger ingredients don't sound too bad. But clearly it's a highly processed food product compared to ground beef. That will also be true of a fish version compared to fish. The artificial versions will be relatively deficient in other nutrients like B-12, omega 3 fats, vitamin D, heme-iron, zinc and some amino acids.

In terms of nutrition rather than ethics it looks like an inferior substitute.