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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

#301

Post by MarceliusK »

3rodents wrote: post #7

I disagree with the idea that it's "not the moment for plant-based meat". Beyond Meat has a fantastic product that does very well in lots of markets. The problem is that Beyond Meat the company was valued as some sort of once in a generation radical reimagining of the way we eat. Beyond Meat's product is not going to change the world, it's just a good product. If Beyond Meat had grown organically, instead of raising…

It feels like a classic case of a product category being forced into a venture-scale narrative

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

#303

Post by Jensson »

CalRobert wrote: post #283
gruez wrote: post #108

Earlier quoted context omitted.

>Without all the government subsidies, a pound of ground beef would be closer to $30-$40 today instead of the $8-$10/lb it is now Source? That seems implausibly high. Using your $38B/year subsidy figure gets us $112/year in subsidies per American. There's no way you can get $30 unsubsidized price from that unless you think the average American only eats beef once a week.

… do they eat more? I would have thought once a week is high. Though median could differ from average. 12% of Americans eat half the beef https://sph.tulane.edu/how-mere-12-americans-eat-half-nation...

Average American eat around 60 pounds a year, typically you eat less than a full pound when you eat so yeah they probably eat more than once per week.

https://ourworldindata.org/grapher/per-capita-meat-usa

Given the $112 subsidies per year above, that would add $2 per pound of beef, that would slightly raise the price not balloon it to 30-40 as poster claimed. So he was bullshitting.

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

#304

Post by kgwxd »

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 target from any position in the pyramid is always the next level down.

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

#305

Post by kleiba »

Jensson wrote: post #300
kleiba wrote: post #296

Earlier quoted context omitted.

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.

But then you're comparing apples an oranges: meat is low in sodium in its unprocessed form, but so are all the ingredients of the plant-based alternative before adding salt.

What matters is not so much the natural form, it is how the product is typically consumed.

But of course I see your point that with home made meat-based patties, you are in control of how much salt you want to add, while with factory made patties, you have to take what you get, it's typically not possible to "take away" salt. Mind you, though, the latter argument holds for both plant-based and meat-based factory-made patties.

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

#306

Post by Intermernet »

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 can make an awesome burger pattie with beef, onion, garlic, a touch of finely chopped jalapeno and some herbs and spices etc. You don't need to add salt.

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

#307

Post by 3rodents »

mikkupikku wrote: post #298
unfitted2545 wrote: post #203

Earlier quoted context omitted.

[flagged]

Dog meat is pretty good. (It also amuses me when vegans retreat to xenophobia as their Motte.)

Since when have vegans used dog meat in a xenophobic way? The entire point of the dog meat comparison is to highlight that meat consumption is cultural and that other cultures eat animals we consider to not be food even though they are an animal that has equivalent intelligence to animals we do eat.

Dogs are the perfect example, not because of xenophobia, but because they are such a plain example of hypocrisy that can be refuted on every point.

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

#308

Post by iinnPP »

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.

I was going to edit the comment with this but in Canada we have a company called Metro(grocer) and they often sell 4x fresh beef patties for ~$4 which is 1lb(454g) of ground beef and exactly nothing else.

It's good to eat sans salt on bbq with your desired (typically salty) toppings.

I know people salt the patty while cooking, but the topic at hand is Beyond and their patties.

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

#309

Post by iinnPP »

kleiba wrote: post #305
Jensson wrote: post #300

Earlier quoted context omitted.

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.

But then you're comparing apples an oranges: meat is low in sodium in its unprocessed form, but so are all the ingredients of the plant-based alternative before adding salt . What matters is not so much the natural form, it is how the product is typically consumed. But of course I see your point that with home made meat-based patties, you are in control of how much salt you want to add, while with factory made pattie…

Beyond sells a ground beef substitute which has about 3x as much sodium as lean ground beef.

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

#310

Post by eeixlk »

mikkupikku wrote: post #294
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…

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.

You are comparing a prepared product to a raw ingredient. Raw beef is pretty boring which is why every single restaurant add some combination of salt, pepper, mayo, ketchup, mustard, oil, butter, gochujang, etc to make it into food. If you want to convince the world to eat unseasoned beef and onion burgers be my guest but you have a tougher hill to climb than the vegetarians. Eat what makes you happy, but maybe acknowledge it's not actual cooking.
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