Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

The Race to Become the Beyond Meat of Fish

finance.yahoo.com

Post reply on HN
Print view View original

151–160 of 202 posts

Re: The Race to Become the Beyond Meat of Fish

#151

Post by rb666 »

ilikehurdles wrote: post #52

To me, seeing YuppieVCFoodStartup brand names in a restaurant is akin to the restaurant advertising they’re selling me Lays(tm) chips as the side to my burger. While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway), I think these products belong in a grocery or convenience store, not a dining establishment. It feels to me like paying a premium to eat frozen store-boug…

Great, you have no urge to be a part of saving our planet, good for you, I'm sure you're old and wealthy enough to think this way. But there's already a gazillion ways to do as you do, let's support the small efforts being made to offer alternatives.

Re: The Race to Become the Beyond Meat of Fish

#152

Post by mcv »

_vuqm wrote: post #108
ilikehurdles wrote: post #52

To me, seeing YuppieVCFoodStartup brand names in a restaurant is akin to the restaurant advertising they’re selling me Lays(tm) chips as the side to my burger. While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway), I think these products belong in a grocery or convenience store, not a dining establishment. It feels to me like paying a premium to eat frozen store-boug…

What about ordering Mary’s free range chicken? Lots of restaurants advertise that on the menu. Sounds better than a normal chicken sandwich. Or Coca Cola braised short ribs from your favorite food truck? Sounds better than cola braised short ribs. Some people wouldn’t even consider a veggie burger on the menu, but an impossible burger? Sure. It’s about _branding_. The first time I tried impossible meat I was eating d…

It's not just about branding, it's also about knowing what you eat. And also about restaurants not being able to make every possible piece of food from scratch.

If they made their own veggie burger, I love that. If they bought the best veggie burger on the market, that's also great.

There are plenty of brands involved in restaurants, in meat, in fake meat, in the preparation of the food (Big Green Egg for example). It's rarer to come across brands in vegetables or non-meat/meat-like products, but it happens. Sometimes their bread comes from the best bakery in town and they want you to know that.

Making everything from scratch is a lot of work for a small restaurant. There's nothing wrong with outsourcing it to a specialist.

And they also sell branded drinks, don't they? They don't brew their own cola or beer (well, some do[0]), and they will tell you what brand they've got.

[0] I recently had lunch at https://deproefzaak.nl/en/ which brews their own beer and serves branded veggie burgers.

Re: The Race to Become the Beyond Meat of Fish

#153

Post by mcv »

ido wrote: post #136
vibrato wrote: post #129

Earlier quoted context omitted.

I disagree, and I’m worried that this view will prevent adequate nutrition for children more and more frequently (meatless Monday etc). The next step is then preventing adequate nutrition for myself from special taxes or regulations on meat.

Your children will survive not eating meat one day of the week - in fact it's probably beneficial to only eat meat every other day or less (not by eating processed food like beyond/impossible etc just eating "normal" vegetarian meals).

I know a lot of people who eat meat twice a week. That seems like a very good balance.

Re: The Race to Become the Beyond Meat of Fish

#154

Post by mcv »

p1necone wrote: post #110
nikkwong wrote: post #105

Earlier quoted context omitted.

On the contrary, to me it would be a net positive if a restaurant was going to advertise their sources. I for one am highly skeptical of the perverse incentive between restaurantees and restauranteurs—restauranteurs being incentivized to buy the cheapest ingredients possible to minimize cost. That doesn’t align with my goal as a consumer to nourish myself with the best quality food. If the restaurant can assure me th…

Sure, but I still expect the things a restaurant is sourcing to be ingredients, not products.

Restaurants source lots of products. Certainly in the drinks department, but I've often come across some form of branded meat, usually to show their meat is better than just your standard random meat.

Re: The Race to Become the Beyond Meat of Fish

#155

Post by mcv »

bduerst wrote: post #54

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

Very likely. It would have to be good of course, and it might get some getting used to, but much of our food is already far more artificial than that, and lab-grown meat might well end up being healthier, more economical, and certainly more animal friendly than real meat.

Re: The Race to Become the Beyond Meat of Fish

#156

Post by cnda »

ilikehurdles wrote: post #52

To me, seeing YuppieVCFoodStartup brand names in a restaurant is akin to the restaurant advertising they’re selling me Lays(tm) chips as the side to my burger. While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway), I think these products belong in a grocery or convenience store, not a dining establishment. It feels to me like paying a premium to eat frozen store-boug…

I think "Ycombinator" funds one of these. It is amusing that the U.S. discovers soy etc. burgers 20 years late.

The only tasty vegetarian food is Indian and Italian anyway.

Re: The Race to Become the Beyond Meat of Fish

#157

Post by mcv »

smileysteve wrote: post #86
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.

Cauliflower! Coming to pizza, wings, pasta near you

My wife sneaks cauliflower into everything. Not just for less carbs; it's also a great way to sneak some extra vegetables into the kids.

Re: The Race to Become the Beyond Meat of Fish

#158

Post by mcv »

hirundo wrote: post #30

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 r…

> Here are ingredients of a regular burger:

> Beef

That's not very informative. It doesn't specify what kind of food went into the beef, whether it walked on grass or was locked in a cage, whether it contains traces of growth hormone, etc.

Re: The Race to Become the Beyond Meat of Fish

#159

Post by ThomPete »

cies wrote: post #149
ThomPete wrote: post #69

Earlier quoted context omitted.

Whole wheat is still carb heavy.

But slower to digest thus less of a blood sugar spike.

Its carbs they make me gain weight really fast. Thats the problem i am having and why i would love a beyond bread/pasta solution.

Re: The Race to Become the Beyond Meat of Fish

#160

Post by kmlx »

knowing that the US has very low quality of food, as well as extremely low food health, i would put any food that comes from the US as suspicious and warranting more tests before anything else.

https://www.fastcompany.com/3025173/the-countries-with-the-b...

https://www.google.co.uk/amp/s/www.psychologytoday.com/us/bl...

Post reply on HN