Earlier quoted context omitted.
Red meats taste good sans spices.
eh, you still need salt + pepper.
Salt helps a lot, but pepper is not necessary. And even an unsalted steak is still good.
Insiders reveal problems at Upside Foods
71–80 of 145 posts
Re: Insiders reveal problems at Upside Foods
#72Earlier quoted context omitted.
Because mushrooms are NOT "super high in protein". A comparable serving of beef has about 12x the amount of protein as mushrooms.
When you compare mushroom dry weight, it is more like 10-25% protein. This is without any industrial processing.
Is that relevant? You don't eat dried mushrooms, even if you start with them you have to hidrate them a lot before they are any good.
Re: Insiders reveal problems at Upside Foods
#73I really wish them to succeed. Imagine centuries from now, a future civilisation where human-inflicted cruelty towards billions and billions of sentient beings is ended...
Not to mention the benefits for us: all the space dedicated to pasture could be dedicated to wildlife or outdoor recreation, and all the high-density facilities fouling air and waterways could be closed. If it works for fish, we could stop scouring the ocean like an Old Testament-style god angry with our creation.
Even the food snobs would be happy, since responsible wildlife management practices would yield a certain amount of expensive, hard-to-get wild meat that they could build a culinary mystique around.
Re: Insiders reveal problems at Upside Foods
#74Earlier quoted context omitted.
Meat tastes good. Mushrooms taste good, but in a different way. You can want a perfect world, but it will never exist. Like it or don't, solving meat consumption and its effects on the planet is something we'll have to do. That probably involves a meaty substitute for meat.
Fungi make up one of three primary kingdoms of multicellular life. Mushrooms and other fungus have a variety of flavors already, and some of them are quite meat-like. Given fungus cells are more similar to animal than they are plant, it is possible that they can be selectively bred or engineered to taste more meat-like. I wouldn't be too dismissive of the potential here.
I'm not being dismissive, but was instead responding to a completely useless argument based on the ideal. Ideally, people will choose to eat mushroom instead of meat.
An ideal situation only exists in a textbook, and dealing with reality is what we should do, was sort of my point.
Re: Insiders reveal problems at Upside Foods
#75Earlier quoted context omitted.
It seems more like they price it high because they can. The process isn't expensive. A 68,000 square foot plant makes a million pounds a month, says the company. It's not like lab-grown meat, which is a slow, expensive process. Amusingly, Impossible's ground beef like product was getting rave reviews from prominent foodies at first. It first appeared only at expensive restaurants. Then they got Burger King to sell it…
You know how the working conditions in so many meatpacking plants are abysmal, like how Tyson Foods is always making headlines for some heinous shit? I wonder if conditions in Impossible plants are better by default. Fewer occupational hazards or whatever.
It is likely far more automated requiring fewer people then butchering
Re: Insiders reveal problems at Upside Foods
#76Earlier quoted context omitted.
Where is fallacy ? Sugar is sweet I’ve never ordered a cup of sugar in a cafe or seen it on the menu
Parent claims that because we don’t eat meat plain, this shows that it isn’t the meat that ”tastes good”, its the seasoning. The fallacy is that we could have applied the exact same logic to the seasoning: we don’t eat steak seasoning plain, therefore it isn’t the seasoning that tastes good, its the meat. By parent’s logic, meat both does and does not taste good. The resolution, which has always been obvious to every…
This is the same site where I read a post about making puree vegetables and freezing them as meal planning, because flavor was secondary to efficiency. So. . .
Re: Insiders reveal problems at Upside Foods
#77Earlier quoted context omitted.
Not mushrooms but Quorn has been making meat substitute products (some quite tasty) out of vat-grown mycelium since ‘85: https://en.m.wikipedia.org/wiki/Quorn
Quorn has for the most part been making meat substitutes out of vat-grown mycelium and eggs I love mushrooms, and am mostly vegan, but the skeptic in me suspects it's not as economically viable (with their current processes) to make meat-like products out of just their "mycoprotein" or they'd be doing more of it. I realize they have released a few vegan products, but I've never seen them in stores and can't see why t…
The fully vegan products are actually pretty common here in the UK. They taste fine to me. I wonder if it's something to do with certain products needing a particular texture which is hard to get without eggs.
Re: Insiders reveal problems at Upside Foods
#78Earlier quoted context omitted.
Fungi make up one of three primary kingdoms of multicellular life. Mushrooms and other fungus have a variety of flavors already, and some of them are quite meat-like. Given fungus cells are more similar to animal than they are plant, it is possible that they can be selectively bred or engineered to taste more meat-like. I wouldn't be too dismissive of the potential here.
I'm not being dismissive, but was instead responding to a completely useless argument based on the ideal. Ideally, people will choose to eat mushroom instead of meat. An ideal situation only exists in a textbook, and dealing with reality is what we should do, was sort of my point.
> I'm not being dismissive, but was instead responding to a completely useless argument....
Listen to yourself.
Re: Insiders reveal problems at Upside Foods
#79Earlier quoted context omitted.
It seems more like they price it high because they can. The process isn't expensive. A 68,000 square foot plant makes a million pounds a month, says the company. It's not like lab-grown meat, which is a slow, expensive process. Amusingly, Impossible's ground beef like product was getting rave reviews from prominent foodies at first. It first appeared only at expensive restaurants. Then they got Burger King to sell it…
You know how the working conditions in so many meatpacking plants are abysmal, like how Tyson Foods is always making headlines for some heinous shit? I wonder if conditions in Impossible plants are better by default. Fewer occupational hazards or whatever.
A single Beyond Meat plant last year was found to have mold, listeria, and rodents. I wouldn’t be so sure that working conditions are much better. https://www.latimes.com/business/story/2022-11-21/beyond-mea...
Re: Insiders reveal problems at Upside Foods
#80I'm not sure about chicken cells but my experience with growing human cells (WI-38 fibroblasts)[1] is that they want to grow in a monolayer. The way we grew them normally was in those roller bottles [2]: you have some tissue culture medium in the bottle (containing fetal calf serum, which is still required to grow mammalian cells AFAIK, another reason most of these companies can't do what they say) and other componen…
Your experience matches with what I've seen.
If you give the cells something spherical [1] to adhere to then you can achieve a higher yield, but still only a monolayer.