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Beyond Meat fights for survival
31–40 of 645 posts
Re: Beyond Meat fights for survival
#32One of the things I've noticed about shopping carefully at the local supermarket (Albertsons, in Oregon) is that they very often use beef as a 'loss leader' to get people to shop there, so beef is often cheaper than it 'should' be, and especially so if more of the externalities involved in the production of beef were included in the price.
I like beef, but the price probably makes it harder to compete with.
Re: Beyond Meat fights for survival
#33It’s always been awful IMO. Tastes like sawdust with a congealed vegetable oil binder and chemical flavorings that approximate meat. A straight up bean burger is better and far less processed.
Right! Beyond awful
Re: Beyond Meat fights for survival
#34This is too bad. Beyond and Impossible opened up the door to me gradually becoming vegan. It was similar enough to real meat that I didn’t miss meat anymore, and from there I found other substitutions which were healthier. Without them I’m sure I never would have started a plant-based diet.
What have you substituted cheese with? It's one of my favorite foods but no substitute has come close to it
Violife is probably the best for shredded (mozzarella/cheddar) but its still not great.
I really like Field Roast Chao slices for things like burgers or sandwiches.
Re: Beyond Meat fights for survival
#35Other faux-meat companies like Impossible seem to be doing better. Maybe Beyond's product is inferior? Personally, I don't choose it over Impossible.
The article says that impossible food has gone down 50% (the stock price)
Note that Impossible, unlike Beyond, isn't publicly traded, so the only time anyone knows for sure what it's worth is right after it raises capital. It sounded like the 50% thing was some kind of internal projection.
Re: Beyond Meat fights for survival
#36I posted before: I care more about the nutritional content being close to meat than the look and taste; specifically, similar macro-nutrient ratios and whatever micro-nutrients are rare outside of meat. I also care about it being cheap in theory, even if it's more expensive in practice because the company hasn't scaled up. But really, as long as it's not ridiculously expensive, and isn't missing some nutrient or bala…
hmm.. you would buy it but aren't? 4 oz raw/patty: Impossible → 19 P / 14 F / 9 C, 240 kcal, 370 mg Na, 0 mg chol Beyond → 20 P / 13 F / 7 C, 220 kcal, 260 mg Na, 0 mg chol 80/20 beef → 19 P / 23 F / 0 C, 287 kcal, 75 mg Na, ? chol (high) Plants hit beef-level protein, ditch cholesterol, trade more sodium & a few carbs; beef still packs the fat.
I thought sodium was really bad for you though
Re: Beyond Meat fights for survival
#37I think the problem is that crappy supermarket meat is really cheap, and most people don't seem to care about the quality of the meat. For those people, it's hard to justify buying a more expensive product that's not even meat. I wonder if reducing the price (without selling at a loss) would increase sales enough to offset the lower revenue
Part of the reason that cheap meat is cheap is because it's a byproduct of producing nice meat. Chicken thighs are cheap because the chicken seller makes money on breasts. Round is cheap because the cow is paid for with the revenue from brisket and ribeye etc.
The meat alternatives are a product by itself, and they have to justify their whole supply chain. That's tough.
Re: Beyond Meat fights for survival
#38I posted before: I care more about the nutritional content being close to meat than the look and taste; specifically, similar macro-nutrient ratios and whatever micro-nutrients are rare outside of meat. I also care about it being cheap in theory, even if it's more expensive in practice because the company hasn't scaled up. But really, as long as it's not ridiculously expensive, and isn't missing some nutrient or bala…
I remember when veggie burgers first came out and they actually featured veggies and tried to taste like veggies instead of psuedo-meat patties. They were so good! Then everything tried to just clone meat, poorly, in taste and texture and they were so much worse. But those first ones that really tasted like veggies were delish.
Re: Beyond Meat fights for survival
#39I've been vegetarian for about 8 years and won't buy them and try to avoid them in restaurants because they're too meat-like. Unfortunately they've made good non-fake meat vegetarian burgers (black bean, wild rice, etc) harder to find. It's a situation of "You know that thing you don't eat, don't like, and don't have cravings for anymore? We made something that tastes exactly like it. You're going to love it!" I'm gl…
Why do you assume people will stop consuming them after a few years? I think most people enjoy the taste of meat but are concerned about the environmental implications of consuming meat. I would replace all animal products if they tasted like the real thing. I'm sorry but tofu is not cheese
> I think most people enjoy the taste of meat but are concerned about the environmental implications of consuming meat.
I don't think most people think about the environmental implications of consuming meat even remotely
Re: Beyond Meat fights for survival
#40It’s always been awful IMO. Tastes like sawdust with a congealed vegetable oil binder and chemical flavorings that approximate meat. A straight up bean burger is better and far less processed.
Its way better than a bean burger IMHO. As a vegan, what I like most about Beyond burgers are that they are consistent, and pretty amazing at not being awful. If I'm in a random restaurant with a few token vegan options, the last thing I want to do is take a chance on some potentially terrible homemade bean or chickpea burger. If they have Beyond or Impossible, I know exactly what I'm getting.