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Impossible Foods says it is close to finishing a large-scale production facility

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Re: Impossible Foods says it is close to finishing a large-scale production facility

#51

Post by Mikeb85 »

libertymcateer wrote: post #2

Headline is a dramatic overstatement. > In an announcement today, the Bay Area company said it was close to finishing a large-scale production facility in Oakland, California that can produce as much as 1 million lb (454,000 kg) of meatless meat a month. 1. Facility not done. 2. Facility not tested. 3. Capacity not demonstrated. 4. Regulatory approval -- pending? This headline needs editing.

First 3 points - it's pretty easy to estimate, based on size of the facility, equipment, staff, etc...

Point 4 - what regulation? Apart from the regular food production inspections, which are well known, what issue could there be?

Headline seems appropriate.

Re: Impossible Foods says it is close to finishing a large-scale production facility

#52

Post by pault »

pier25 wrote: post #46
pault wrote: post #16

Earlier quoted context omitted.

What if animal fats are too heavy for your personal digestive system and you aren't obsessed with your BMI?

> What if animal fats are too heavy for your personal digestive system You could get vegetable fats from avocados, olive oil, etc. Fats are essential to life. > and you aren't obsessed with your BMI? It's a myth that eating fats will increase your BMI. It's eating too many calories that causes that.

> You could get vegetable fats from avocados, olive oil, etc. Fats are essential to life.

I agree, those and coconut are my preferred sources of fat.

> It's a myth that eating fats will increase your BMI. It's eating too many calories that causes that.

This is the opposite of my intended meaning. I was referring to GP's blanket statement that replacing meat with carbs is bad. The "BMI obsession" snark is a response to people advocating extreme low carb diets as if they are inherently healthier (rarely are the components of that diet discussed) than a diverse diet of unrefined foods (including the occasional carbohydrate). Keto is great for showing off your six pack. I don't think that means that it is by default healthy.

Re: Impossible Foods says it is close to finishing a large-scale production facility

#53

Post by Mikeb85 »

itake wrote: post #24
LeanderK wrote: post #22

This is something i am really (REALLY!) excited about. I am a Vegetarian because of the environmental impact, but the desire for the taste is still there (been a few years). All the substitutes i have tried (until now) were bad and left me disappointed and i still have to fight the urge to order a good old schnitzel at a restaurant. EDIT: if somebody asks why i am being so strict...i will stop being strict when we st…

What makes you think that this is more environmentally friendly than beef?

Raising cattle on a mass scale uses more inputs. Mainly because they're fed grain, and caloric value of the inputs is higher than the output (ie. wasted resources), plus the environmental impacts of the cattle themselves.

It's not exactly controversial.

Re: Impossible Foods says it is close to finishing a large-scale production facility

#54

Post by busted »

Dotnaught wrote: post #21

I've tried the Impossible Burger twice at Cockscomb Restaurant in San Francisco. It's almost identical in taste to a good beef burger, when prepared by a professional chef at least. But at $19, it's not competitive with a $7.75 Super Duper Burger or any cheaper variants one might find at In-N-Out or fast food joints further down the ladder.

Doubt if impossible burger was at in-n-out it would cost $19. For people's comparison, the normal hamburger at Cockscomb is $15 (+$20 if you want to add foie gras ;)

Re: Impossible Foods says it is close to finishing a large-scale production facility

#55

Post by flukus »

linkregister wrote: post #23

https://www.impossiblefoods.com/faq/ Nutrition Facts Serving Size (85g) Servings Per Container about 85 ------------- Amount Per Serving Calories 220 Calories from Fat 120 Calories from Saturated Fat 100 ------------- % Daily Value* Total Fat 13g 20% Saturated Fat 11g 55% Trans Fat 0g Cholesterol 0mg 0% Sodium 380mg 16% Potassium 250mg 7% Total Carbohydrate 6g 2% Dietary Fiber

What is a normal weight for a burger pattie? 85g sounds on the small side.

Re: Impossible Foods says it is close to finishing a large-scale production facility

#56

Post by rboyd »

subpixel wrote: post #36
LeanderK wrote: post #22

This is something i am really (REALLY!) excited about. I am a Vegetarian because of the environmental impact, but the desire for the taste is still there (been a few years). All the substitutes i have tried (until now) were bad and left me disappointed and i still have to fight the urge to order a good old schnitzel at a restaurant. EDIT: if somebody asks why i am being so strict...i will stop being strict when we st…

I've scaled back my meat consumption radically in the last six years or so and in my experience, taste is just a factor of habit. Change your habits and you can change what you perceive to be delicious. Anecdotally, eating meat infrequently has resulted in me finding chicken and turkey generally flavorless and gross when I'm in a position where I must eat them. And while the smell of a burger cooking somewhere is sti…

I'm with you on the cheese. I've only found one vegan cheese that I like, it's Follow Your Heart Provolone. If you haven't tried it yet, give it a shot! Great replacement on pizza, burgers.

Re: Impossible Foods says it is close to finishing a large-scale production facility

#57

Post by pan69 »

Dotnaught wrote: post #21

I've tried the Impossible Burger twice at Cockscomb Restaurant in San Francisco. It's almost identical in taste to a good beef burger, when prepared by a professional chef at least. But at $19, it's not competitive with a $7.75 Super Duper Burger or any cheaper variants one might find at In-N-Out or fast food joints further down the ladder.

I might be more fair to compare their $19 Impossible Burger with their $15 Hamburger rather than an In-N-Out burger. I haven't tasted an Impossible Burger (yet) but I'd be more than happy to pay the extra $4 if its "almost identical in taste to a good beef burger".

http://cockscombsf.com/menu/lunch-menu/

Re: Impossible Foods says it is close to finishing a large-scale production facility

#58

Post by glibgil »

twic wrote: post #49
glibgil wrote: post #14

I tried it. It tastes good because of the heme, but it tastes wheaty otherwise. I think most people would like it, but not going for gluten-free recipe seems shortsighted

Where do they get the haem? Yeast or something?

Yeah, GMO yeast

Re: Impossible Foods says it is close to finishing a large-scale production facility

#59

Post by linkregister »

tetrep wrote: post #43
linkregister wrote: post #37

Earlier quoted context omitted.

Allergies, yes. Zero carbs, probably impossible. That's okay though. No product can satisfy everyone!

With ~5g of carbs per 200 calories, you would have to eat these things pretty much exclusively to break keto, the only diet I'm aware of with an actual need for virtually no carbs.

I'm guessing someone on keto would need at least 150g for satiation, if not double that. For reference, a quarter-pound is about 120g. That's about 10.5g of carbs. It doesn't break the bank by itself, but it does mean there's a limit to the amount of extras on the burger.

Re: Impossible Foods says it is close to finishing a large-scale production facility

#60

Post by linkregister »

flukus wrote: post #55
linkregister wrote: post #23

https://www.impossiblefoods.com/faq/ Nutrition Facts Serving Size (85g) Servings Per Container about 85 ------------- Amount Per Serving Calories 220 Calories from Fat 120 Calories from Saturated Fat 100 ------------- % Daily Value* Total Fat 13g 20% Saturated Fat 11g 55% Trans Fat 0g Cholesterol 0mg 0% Sodium 380mg 16% Potassium 250mg 7% Total Carbohydrate 6g 2% Dietary Fiber

What is a normal weight for a burger pattie? 85g sounds on the small side.

A quarter-pounder is about 120g.
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