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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

#161

Post by shusson »

rb666 wrote: post #151
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.

How exactly are any of the `beyond` foods saving the planet? Do you know how much waste/CO2 they produce?

Re: The Race to Become the Beyond Meat of Fish

#162

Post by ljcn »

astura wrote: post #74
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…

Do you also object to the entire concept of ordering a Budweiser™ beer at a restaurant or bar? I mean... You can drink that at home for a quarter of the price. Somehow I don't feel the urge to tell someone enjoying a Budweiser™ beer at a bar that their drink "belongs" for sale only at a grocery/convenience store for at-home consumption only. I buy sandwiches from a place that advertises they use Boar's Head meat. Shr…

That's not a fair comparison, unless the restaurant also brews its own beer.

A better drinks comparison would be choosing from the menu between a 'Jose Cuervo Authentic Margarita' and a margarita mixed fresh by the bartender.

I agree with the OP - in a restaurant I would always order a made-from-scratch dish (the house margarita) than a factory-made burger (the premixed margarita).

Re: The Race to Become the Beyond Meat of Fish

#163

Post by dzhiurgis »

JMTQp8lwXL wrote: post #60
buzzdenver wrote: post #57

Earlier quoted context omitted.

That does not seem right. According to https://www.nationalchickencouncil.org/about-the-industry/st... beef/pork/chicken consumption is much higher than fish.

Your source is based on USDA data, which I assume is per capita US consumption. Meat and seafood consumption are quite different in other parts of the world.

You’re not going to sell this to a fisherman in Papua New Guinea who live off $1 a day...

Re: The Race to Become the Beyond Meat of Fish

#164

Post by tomp »

rjf72 wrote: post #93
bduerst wrote: post #45

Earlier quoted context omitted.

The human body is pretty resilient for most foods. While fortifying "ultra-processed" foods with simple sugars and hydrogenated fats have negative health effects, people have been consuming processed proteins for a while now without that much negativity. Problems arise when these faux meats are themselves over-fortified with simple sugars and trans fats, in order to mimic real meat. Then you're losing health benefits…

Does the current state of society not give you pause when you state that our bodies are so resilient to most foods? US obesity rates have nearly tripled in way less than a single generation, there are skyrocketing rates of mental illness, reduced academic achievement, and even evidence of a decline in IQ in developed nations. I find it challenging to attribute this entirely to lifestyle changes and the internet. In t…

> even evidence of a decline in IQ in developed nations

Can you expand on this? Only thing I've heard is the Flynn effect, which is probably longer-term... And the only other thing I think of in association with "long-term, potentially worrisome, population-wide unexplained decline" is testosterone levels.

Re: The Race to Become the Beyond Meat of Fish

#165

Post by empath75 »

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’ve got news for you — a significant portion of food you get from chain restaurants is from Sysco, a lot of it prepackaged.

Re: The Race to Become the Beyond Meat of Fish

#166

Post by cyxxon »

ljcn wrote: post #162
astura wrote: post #74

Earlier quoted context omitted.

Do you also object to the entire concept of ordering a Budweiser™ beer at a restaurant or bar? I mean... You can drink that at home for a quarter of the price. Somehow I don't feel the urge to tell someone enjoying a Budweiser™ beer at a bar that their drink "belongs" for sale only at a grocery/convenience store for at-home consumption only. I buy sandwiches from a place that advertises they use Boar's Head meat. Shr…

That's not a fair comparison, unless the restaurant also brews its own beer. A better drinks comparison would be choosing from the menu between a 'Jose Cuervo Authentic Margarita' and a margarita mixed fresh by the bartender. I agree with the OP - in a restaurant I would always order a made-from-scratch dish (the house margarita) than a factory-made burger (the premixed margarita).

Actually drinks were the first thing that came to my mind as well. With drinks it is basically normal to order by brand (several brands of beer on tap for example). But there are also restaurants and bars that brew their own beer, and people go there for exactly that purpose. So it is not directly comparable, maybe, but at least comparable and a good example on how you actually think about this with other parts of your diet...

Re: The Race to Become the Beyond Meat of Fish

#167

Post by chongli »

geomark wrote: post #103
the_pwner224 wrote: post #94

Earlier quoted context omitted.

This is very black and white and borderline incorrect. There's nothing inherently bad about carbohydrates. Eating anything will make you more fat; simple carbs are just easy to eat. Unrefined carbs like in potatoes and (whole)wheat and oatmeal etc. are not bad; those foods provide many good nutrients and do not cause the negative carb effects you mentioned. It's the same as fruits containing sugar (which is a carbohy…

Potatoes have a pretty high glycemic index and glycemic load compared to whole wheat and oatmeal.

But without fat it's pretty hard to eat a lot of potatoes; they're just too bland.

That's the thing that everyone in this discussion seems to be missing: taste. There are good reasons to believe that better-tasting food may have physiological effects beyond just being pleasurable to eat [1]. This is not controversial when it comes to other substances but with food it's a much tougher battle.

[1] https://slatestarcodex.com/2017/04/25/book-review-the-hungry...

Re: The Race to Become the Beyond Meat of Fish

#168

Post by chongli »

cageface wrote: post #131
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.

Converting carbs into fat is very ineffective, losing about 40% of the calories in the process. You can get fat just from carbs but it’s not easy. But start adding empty fat calories like oils to those carbs and you’ll store the fat directly and just burn the carbs for energy. It’s pretty hard to gain weight eating boiled potatoes but you’ll pack on pounds eating fries.

It’s pretty hard to gain weight eating boiled potatoes but you’ll pack on pounds eating fries.

Probably has as much to do with taste as anything. Plain boiled potatoes are so bland that people would only eat them if they had no other choice.

Re: The Race to Become the Beyond Meat of Fish

#169

Post by ThomPete »

chongli wrote: post #168
cageface wrote: post #131

Earlier quoted context omitted.

Converting carbs into fat is very ineffective, losing about 40% of the calories in the process. You can get fat just from carbs but it’s not easy. But start adding empty fat calories like oils to those carbs and you’ll store the fat directly and just burn the carbs for energy. It’s pretty hard to gain weight eating boiled potatoes but you’ll pack on pounds eating fries.

It’s pretty hard to gain weight eating boiled potatoes but you’ll pack on pounds eating fries. Probably has as much to do with taste as anything. Plain boiled potatoes are so bland that people would only eat them if they had no other choice.

Thats because you haven't had proper potatoes in their season then.

In Denmark it's a national delicacy to have same day potatoes cooked or in salads. They are silky smooth, super easy to peel (you simply just rub the skin off) and are amazing with dill, creme fraîse and any meat you can think off.

Re: The Race to Become the Beyond Meat of Fish

#170

Post by ThomPete »

yourapostasy wrote: post #46
fwip wrote: post #37

Earlier quoted context omitted.

Does anyone say that meat causes obesity?

I don't think meat per se is fingered as the cause from what I read in these and similar comment threads, but the fat that usually comes with most affordable cuts of meat, so meat gets tarred with the same brush.

Fat doesn't make you fat.

If you only eat meat you will loose weight not gain it regardless of how much fat is in it.

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