Beyond Meat and KFC partner to test fried plant-based ‘chicken’

Post by JohnJamesRambo » Mon, Aug 26, 2019, 7:03 PM UTC

camel_Snake wrote: post #268

tptacek wrote: post #84

Earlier quoted context omitted.

Can you make a clearer, better-cited case for "low cost chains serve meat that could barely even be called meat"? KFC serves (primarily) whole muscle chicken†, and the general US appetite for "dark meat" chicken is so low that we've been accused of "dumping" it on other countries and messing up their markets --- KFC seems to have no trouble sourcing its inputs effectively. KFC's suppliers include all the major chicke…

This[1] paper has nothing to do with KFC or their chicken per-se, but it did make me steer clear of fast food burgers for a long time. [1] https://www.ncbi.nlm.nih.gov/pubmed/18995204 TLDR: "Meat content in the hamburgers ranged from 2.1% to 14.8% (median, 12.1%)."

Post by inscionent » Mon, Aug 26, 2019, 7:03 PM UTC

telesilla wrote: post #157

fromthestart wrote: post #130

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>we use a wonderful Italian caterer, so flavour isn't going to be missed A non meat dish is still going to taste like a non-meat dish. Perhaps your colleagues were just being polite and avoiding treading into politically charged territory after you brought up the Amazon. Personally I'm a picky eater and vegan/vegetarian dishes simply do not compare to meat. I'm sure others feel similarly. Though for one meal I suppos…

I honestly don't understand why it's such a big deal that so many people insist meat must be part of a meal? To the degree that in Argentina they say "si no hay carne, no hay comida" (if there is no meat, it is not a meal). It feels like if I insisted on having bread at every table sitting. Clearly, it can be seen as just a habit and not a requirement?

Post by astura » Mon, Aug 26, 2019, 7:04 PM UTC

trothamel wrote: post #82

dwaite wrote: post #24

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How would you propose describing something that has the consistency and flavor of chicken, and which doesn't denigrate the non-chicken product? Quotes and asterisks are as you said not always sufficiently visible differentiators, but misspellings like "Chikken" or the like will usually be trademarked by a particular organization and not be available for widespread usage.

Chicken-flavored _X_, where _X_ is either a brand name or some generic name for the category. At the end of the day, a chicken is an animal, and chicken is the name for the meat that comes from that animal - and hence, probably shouldn't be used for products that aren't derived from that animal.

Post by Stratoscope » Mon, Aug 26, 2019, 7:05 PM UTC

gizmo385 wrote: post #136

zodiac wrote: post #124

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Impossible Burger isn't lab-grown meat

What would you consider Impossible Burger, if not lab-grown meat?

Post by esyir » Mon, Aug 26, 2019, 7:06 PM UTC

hervature wrote: post #137

tobtoh wrote: post #85

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> my issue is that we're intentionally making it harder to sell vegan/vegetarian alternatives by trying to replicate something unachievable instead of coming up with entirely new products. Except they are achieving it. I've eaten Beyond Meat patties and they are close enough and good enough. As a 'vegan-curious' eater, products like Beyond Meat are a halfway point which eases the transition to a vegan diet (or at lea…

That's the general line of reasoning. I don't really buy it since a well cooked meat burger is going to be better than the beyond meat at a much lower cost. For perspective, the price per lb is more than a sirloin steak. Very few people eat sirloin steak everyday and so Beyond Meat isn't going to do much for the in terms of transitioning people who primarily eat cheaper meats. On the other hand, Margarine (invented i…