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Beyond has dropped “meat” from its name and expanded its high-protein drink line

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Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#291

Post by TeMPOraL »

lm28469 wrote: post #276
TeMPOraL wrote: post #234

Earlier quoted context omitted.

Maybe they're hoping there exists a non-crazy subset of "health conscious" population, i.e. people who are not panicly afraid of "ultra processed" food and generally don't consider food processing to be a sin, who don't see food manufacturing plants as temples of Satan, and are otherwise health conscious and not just playing the fitness fad social games.

> people who are not panicly afraid of "ultra processed" food and generally don't consider food processing to be a sin If you're not you should, colon cancer is becoming a leading cause of death in people under 40... https://www.cancerresearch.org/blog/colorectal-cancer-awaren... https://images.newscientist.com/wp-content/uploads/2025/03/0...

Listing "risk factors" without quantifying them is useless waste of readers' time, but even then, "diet" is only one of eight listed, with three others being the obvious ones - alcohol, smoking, and low physical activity/obesity (arguably those should be two separate ones).

-

The chart you linked only talks about incidence ratio, and is more than adequately explained by improvements in access to tests, quality of tests, as well as improvements in healthcare in general, as people don't suffer and die today from what they did up to few decades ago - or anything else, really, since the world has been steadily improving across the board in every dimension.

In fact, non-linear effects of population growth alone could explain that chart: people talk more, including about colon cancer, so over time, more people in the population with access to testing would go test themselves after being made aware of the potential problem, biasing the sample.

Or, more fundamentally, the fact that medicine graduated from voodoo to proper science only around 100 years ago, would explain it too, because we're less than a century into doing proper studies about anything at all.

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#292

Post by iinnPP »

carlmr wrote: post #268
rcakebread wrote: post #182

Earlier quoted context omitted.

"they're lower in sodium and saturated fat than your average hamburger patty" If you buy a Beyond patty, it has way more sodium than ground beef you'd buy at a grocerty store. Comparing it with a fast food burger isn't really fair.

>it has way more sodium than ground beef you'd buy at a grocerty store We're not comparing fairly here. A finished hamburger patty is not pure ground beef. Did you ever make a hamburger patty yourself? You add salt and spices at a minimum. A more fair comparison would be looking at store-bought hamburger patties. That's the same category of food. I just compared Beyond (0.75g salt per 100g) and block house American B…

You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well.

I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#294

Post by mikkupikku »

carlmr wrote: post #268
rcakebread wrote: post #182

Earlier quoted context omitted.

"they're lower in sodium and saturated fat than your average hamburger patty" If you buy a Beyond patty, it has way more sodium than ground beef you'd buy at a grocerty store. Comparing it with a fast food burger isn't really fair.

>it has way more sodium than ground beef you'd buy at a grocerty store We're not comparing fairly here. A finished hamburger patty is not pure ground beef. Did you ever make a hamburger patty yourself? You add salt and spices at a minimum. A more fair comparison would be looking at store-bought hamburger patties. That's the same category of food. I just compared Beyond (0.75g salt per 100g) and block house American B…

I have made burgers hundreds if not thousands of times and I have never done more than roll ground beef into a ball ans squish it flat. Salt and spices are completely unnecessarily, who am I, Gordon Ramsey? Sliced onion on top of the patty does plenty of work.

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#295

Post by ap99 »

billynomates wrote: post #247
barrell wrote: post #226

Earlier quoted context omitted.

This is such a weird comment. It’s ultra processed food devoid of micronutrients with low quality protein and poor bioavailability. Health conscious folks would definitely not choose this. In fact, it’s all the things you try to avoid as soon as you start being health conscious. Folks who want to believe they are being health conscious may be convinced via marketing to buy it, but anyone seriously invested in their n…

Health conscious ethical vegan here. I eat these fairly often. The protein content is fine. I get micronutrients from other sources. I track all my calories and macros, every single day. My diet is perfectly balanced, thanks very much. Something is only unhealthy or healthy in light of everything else you eat. It's reductive to say otherwise.

I'm probably similar to you re: diet, but...

If I eat perfectly clean for 90% of my diet and then I consume poison for the remaining 10%, that's still doing some damage.

You can, however, be happy with the fact that 10% is better than 50%.

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#296

Post by kleiba »

iinnPP wrote: post #292
carlmr wrote: post #268

Earlier quoted context omitted.

>it has way more sodium than ground beef you'd buy at a grocerty store We're not comparing fairly here. A finished hamburger patty is not pure ground beef. Did you ever make a hamburger patty yourself? You add salt and spices at a minimum. A more fair comparison would be looking at store-bought hamburger patties. That's the same category of food. I just compared Beyond (0.75g salt per 100g) and block house American B…

You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well. I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g

Let me assure you that you're in the vast minority if you add little or no salt at all to your home-made burger patties.

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#297

Post by MarceliusK »

Grimblewald wrote: post #11

I always wondered who their demographic was. The core early adopters, the ethical vegans, who actually like the taste of plants are never going to make a lab made ultra processed salt bomb their daily driver (never mind issues surrounding industrial agriculture). Health-conscious folks would take one look at the ingredient list and bail because of the heavy processing and industrial fillers. You've got bodybuilders a…

The pitch always seemed aimed at meat eaters who might replace one or two meals a week if the substitute was close enough

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#298

Post by mikkupikku »

unfitted2545 wrote: post #203
lithocarpus wrote: post #160

Earlier quoted context omitted.

Beyond Burger ingredients: Yellow Pea Protein, Avocado Oil, Natural Flavors, Brown Rice Protein, Red Lentil Protein, 2% or less of Methylcellulose, Potato Starch, Pea Starch, Potassium Lactate (to preserve freshness), Faba Bean Protein, Apple Extract, Pomegranate Concentrate, Potassium Salt, Spice, Vinegar, Vegetable Juice Color (with Beet). Except for Vinegar, every one of these is an industrially processed/extracte…

[flagged]

Dog meat is pretty good.

(It also amuses me when vegans retreat to xenophobia as their Motte.)

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#299

Post by MarceliusK »

jfengel wrote: post #12

That's too bad. I don't expect fake-meats to be healthy, or cheap, but I like that they can be made without killing animals and without raising them in inhumane conditions. I had really hoped that people would say, "Well, if it tastes close enough, then how about I go for the cruelty-free version." And it is close-enough -- it's at least as good as a fast-food hamburger. Perhaps the cognitive dissonance is just too m…

[dead]

Re: Beyond has dropped “meat” from its name and expanded its high-protein drink line

#300

Post by Jensson »

kleiba wrote: post #296
iinnPP wrote: post #292

Earlier quoted context omitted.

You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well. I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g

Let me assure you that you're in the vast minority if you add little or no salt at all to your home-made burger patties.

Still meat is very low sodium, it is weird to say plant based alternatives have less sodium since both have as much salt as you add since there is almost none naturally.
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