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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

#61

Post by linkregister »

saycheese wrote: post #47
linkregister wrote: post #41

Earlier quoted context omitted.

Your deleted comment from the FDA filing was interesting. I also couldn't make much of it due to unfamiliarity with the terminology. My favorite part was the "this is submitted on a certified Virus-free CD". Original comment: > Not sure what to make of this doc: https://www.fda.gov/downloads/Food/IngredientsPackagingLabel...

Of note in that filing is that Impossible Foods later requested that the FDA not review that PDF linked to above and the FDA agreed to stop reviewing it: https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/N...

I hope you don't mind that I resurrected your comment; I thought it added value.

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

#62

Post by Florin_Andrei »

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

Protein content looks good, but how does it compare to animal protein in terms of essential amino acids? Is it complete protein? If not, what is the limiting amino acid here?

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

#63

Post by Taek »

linkregister wrote: post #27
linkregister wrote: post #25

Earlier quoted context omitted.

A 300g Impossible Burger would be (from 85g serving size): 300g / 85g = 3.53 Calories 220 * 3.53 = 777 Fat 13g * 3.53 = 45.9g Protein 19g * 3.53 = 67.1g Carbs 6g * 3.53 = 21.2g

300g Beef Burger (source: wikipedia) Calories 612 Fat 48g Protein 45g Carbs 0g

That's without the trimmings. Add buns, cheese, bacon, sauce, etc. and you can easily hit 1000.

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

#64

Post by saycheese »

linkregister wrote: post #61
saycheese wrote: post #47

Earlier quoted context omitted.

Of note in that filing is that Impossible Foods later requested that the FDA not review that PDF linked to above and the FDA agreed to stop reviewing it: https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/N...

I hope you don't mind that I resurrected your comment; I thought it added value.

Nope, don't mind; deleted it because I could figure out what it was.

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

#65

Post by entee »

dragonwriter wrote: post #29
entee wrote: post #20

Earlier quoted context omitted.

Yup, the relevant part of that article: "Post and his team are now working on replacing the serum [fetal calf serum] with something that doesn’t rely on animal products, and told the ABC that while they’re making great process, it’ll be at least a couple of decades before they can scale the technique up and make it commercially viable." If you're using fetal calf serum (FCS), you're definitely not particularly vegeta…

> Finally, $11 per burger is still insanely expensive Yeah, the price ($80/kg) is apparently quoted down to a quarter-poind burger portion of bulk "meat"; it's about $44/lb, which is around 11× the average retail price of ground beef (about $4/lb.) [0] > I can get a burger, with bun, cooked and handed to me on a platter for $1 at McDonald's. To be fair, the "hamburger" on the McDonald's menu is a 1/10 lb. (precooked…

Fair enough on 1/10 vs 1/4 pound. Better McDonalds number: they will sell me a quarter pounder with cheese for $3.79, and that includes all the logistics, preparation, overhead etc.

And yeah your bulk price is a better number anyway :)

Fast food is mind blowingly cheap though, and yeah maybe higher end things will help move down the cost curve, but I think the technical difficulties around cell culture are truly massive. I'd be much more interested in things like making meat-like components out of yeast (easier to culture) than taking full on myocytes and culturing those to get a burger.

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

#67

Post by libertymcateer »

WalterSear wrote: post #6
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.

> 4. Regulatory approval -- pending? Their product is already on the market, so I don't see how there would be any more red tape other than certifying the new facilities.

> any more red tape other than certifying the new facilities

That is a very substantial amount of potential red tape.

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

#68

Post by [deleted] »

Mikeb85 wrote: post #51
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.

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