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The Race to Become the Beyond Meat of Fish

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Re: The Race to Become the Beyond Meat of Fish

#61

Post by ndiscussion »

dawhizkid wrote: post #35

Are there any private companies actually working on commercializing lab grown meat? Or is it still way too early for that? I'm much more bullish on lab grown meat - the company that can build that will be $100b+ company for sure.

Just curious.. how can you be bullish about lab grown meat without knowing if any companies are involved in it?

It may be a 100b+ company, or it may be that producing lab grown meat costs 100x as much and there is no way to reduce that.

Have there been any initial figures? If so, why is no business capitalizing on it?

This is mostly hypothetical but if you have a response I'd like to hear it.

Re: The Race to Become the Beyond Meat of Fish

#62

Post by phyrex »

bduerst wrote: post #54

Tangential question for HN vegetarians: Would you eat lab-grown meat if it was affordable?

There are many reasons why people are vegetarian. Environmental, spiritual, ethical, health, digestion issues, etc. So it very much depends on the reason, and on the specifics. Speaking for myself, I'm an ethical vegan and I would probably eat lab-grown meat.

Re: The Race to Become the Beyond Meat of Fish

#63

Post by mattnewport »

fredsir wrote: post #56
cpursley wrote: post #24

Earlier quoted context omitted.

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

As I understand it, assuming we are talking about carbs, fats and proteins, as in their whole-food forms, not as in say a cookie, no, it's easier/quicker for your body to store say fat as fat than carbs as fat, which it will have to transform into fat first. Carbs are also loaded with water and fibers which makes digestion even slower to make this effect even better. > Carbs and sugar are the culprit behind the obesi…

> it's easier/quicker for your body to store say fat as fat than carbs as fat, which it will have to transform into fat first.

It's not that simple. Dietary fat doesn't spike insulin levels and that is a primary signal to the body to store excess calories in fat cells. High carb foods tend to spike insulin but to what degree depends on the food.

Re: The Race to Become the Beyond Meat of Fish

#64

Post by HuShifang »

bduerst wrote: post #54

Tangential question for HN vegetarians: Would you eat lab-grown meat if it was affordable?

Yes. Albeit probably infrequently.

My motivations are primarily ethical and environmental, though I have grown more sympathetic to certain of the health arguments too. If it were ethically and environmentally acceptable, then I'd have no moral compunction about eating lab-grown meat (aka "cellular agriculture" products). But I don't "miss" meat, after about six years of (ostro-)veganism, so I'd probably only eat lab-grown poultry and seafood on occasion, and skip red meat altogether insofar as it has (according to my understanding) deleterious health impacts that poultry and seafood probably don't.

Re: The Race to Become the Beyond Meat of Fish

#65

Post by mattnewport »

fredsir wrote: post #38
mattnewport wrote: post #17

Earlier quoted context omitted.

Since you can live without carbohydrates but not without protein and fat it seems like the opposite.

Your body will break down protein and fat into carbs if it isn't supplied with enough carbs. Your body has developed a mechanism to make carbs from other things because it needs carbs so badly. It would seem folly to think we should rely on this round-about disaster-mitigation mechanism instead of just supplying it with what it wants, which is partly carbs.

The premise of the keto diet is that the human body is adapted to function best when deriving most of its energy from fat (dietary or stored). This makes a certain amount of sense from an evolutionary perspective as regular meals with an abundance of easily digested refined carbs were not a feature of our ancestral evolutionary environment. The evidence that "fat-burning" is a healthier default is persuasive but not conclusive at this point I would say.

Re: The Race to Become the Beyond Meat of Fish

#68

Post by ushshshs »

ndiscussion wrote: post #61
dawhizkid wrote: post #35

Are there any private companies actually working on commercializing lab grown meat? Or is it still way too early for that? I'm much more bullish on lab grown meat - the company that can build that will be $100b+ company for sure.

Just curious.. how can you be bullish about lab grown meat without knowing if any companies are involved in it? It may be a 100b+ company, or it may be that producing lab grown meat costs 100x as much and there is no way to reduce that. Have there been any initial figures? If so, why is no business capitalizing on it? This is mostly hypothetical but if you have a response I'd like to hear it.

He didn't say he didn't know of any companies involved.

Re: The Race to Become the Beyond Meat of Fish

#69

Post by ThomPete »

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?

Whole wheat is still carb heavy.

Re: The Race to Become the Beyond Meat of Fish

#70

Post by ThomPete »

Falling3 wrote: post #14
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.

For the sake of the planet and animals, I'm thrilled with the fact Beyond is focusing on animal product replacements.

I am not sure what you mean.
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