I thought the MAGA clowns were going to import Argentinian beef to lower the prices in the USA? Oh the fuck well. Zero sympathy, you voted for the BS.
MAGA importing beef… to the UK?
You mean donkeys?
I mean beyond meat production process is famously industrial and complex; there’s even South Park episode on it where Cartman agrees to eat it because it’s the same unhealthy factory made slop that he’s used to.
Now, for the beyond meat oil use. They apparently dropped refined coconut and canola oil in favour of avocado oil. And oh boy, avocado oil production is almost as bad as if Nestle owned all of it, but at least it should be healthier than coconut/canola mix, right? And then most avocado oil is fraudulent soybean/sunflower/other mixes.
And then there’s also avocado oil deforestation/water use etc.
My points are:
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Beyond Meat is slop; let’s not switch processed cold cuts for a sludge.
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you’re better off (health-wise and climate wise) making different bean patties (chop 'em, freeze 'em, shape 'em, cook 'em) and lowering your red meat intake than switching to beyond meat.
The process around meat is no less industrial either. Whole food plant-based diets come out ahead health wise of course, but the research comparing animal meats to beyond show beyond coming out ahead for health
In terms of environmental effects, processing is not a major factor at all. It’s hardly a minor one either
For most foods — and particularly the largest emitters — most GHG emissions result from land use change (shown in green) and from processes at the farm stage (brown). Farm-stage emissions include processes such as the application of fertilizers — both organic (“manure management”) and synthetic; and enteric fermentation (the production of methane in the stomachs of cattle). Combined, land use and farm-stage emissions account for more than 80% of the footprint for most foods.
[…]
Not just transport, but all processes in the supply chain after the food left the farm – processing, transport, retail and packaging – mostly account for a small share of emissions.
No.
She bases that information on LCA. LCAs are bullshit:
https://www.sciencedirect.com/science/article/pii/S0743016724002511
Tldr; they are self reported, aggregate data globally and treats the whole globe uniformly, instead of looking at local qualities; and Beyond Meat conviviently for them does not provide even that data for it’s whole supply chain. That means for example that the total carbon footprint of beef of worst industrial farms is applied across all beef produce, even though industrial farms deliver only about 13% of beef worldwide.
Generally I recommend the linked article, they explain why Beyond Meat and similar are just wasting your time at best, or sinister capitalist trick at worst.
Again, the way forward is:
Whole food plant-based diets
and interim is switching feedlot farming and similar to
Furthermore, framing animals as unilaterally less efficient than plants assumes that neither animal production systems nor meat consumption habits can be pushed in more sustainable directions. However, abundant options to make animal-sourced foods more sustainable could be explored, including agro-pastoral, agro-silvo-pastoral (mixed crop-livestock-forest), and regenerative agriculture systems (Costa et al., 2018).
Almost all global meat production happens in factory farms. Especially in developed countries with the highest meat consumption. I will look at the US for an example:
Currently, ‘grass-finished’ beef accounts for less than 1% of the current US supply
https://iopscience.iop.org/article/10.1088/1748-9326/aad401
We estimate that 99% of US farmed animals are living in factory farms at present. By species, we estimate that 70.4% of cows, 98.3% of pigs, 99.8% of turkeys, 98.2% of chickens raised for eggs, and over 99.9% of chickens raised for meat are living in factory farms. Based on the confinement and living conditions of farmed fish, we estimate that virtually all US fish farms are suitably described as factory farms, though there is limited data on fish farm conditions and no standardized definition.[1] Land animal figures use data from the USDA Census of Agriculture[2] and EPA definitions of Concentrated Animal Feeding Operations.[3]
https://www.sentienceinstitute.org/us-factory-farming-estimates
Even if those other methods could magically do much better, which I significantly doubt given the history of those kinds of methods over promising and under delivering, it does relatively little good to look at any other method because they do not come close to scaling to the level of consumption we’re seeing here. A pasture only system could at most come to a small fraction of production. Using 100% of the land, which would create huge deforestation pressures
We model a nationwide transition [in the US] from grain- to grass-finishing systems using demographics of present-day beef cattle. In order to produce the same quantity of beef as the present-day system, we find that a nationwide shift to exclusively grass-fed beef would require increasing the national cattle herd from 77 to 100 million cattle, an increase of 30%. We also find that the current pastureland grass resource can support only 27% of the current beef supply (27 million cattle), an amount 30% smaller than prior estimates
[…]
If beef consumption is not reduced and is instead satisfied by greater imports of grass-fed beef, a switch to purely grass-fed systems would likely result in higher environmental costs, including higher overall methane emissions. Thus, only reductions in beef consumption can guarantee reductions in the environmental impact of US food systems.
https://iopscience.iop.org/article/10.1088/1748-9326/aad401
EDIT: It’s also worth noting that a lot of people that start on things like beyond and impossible end up eventually switching to much more whole plant-based foods in the end anyways. It allow a lot more easy room to bridge to whole foods than starting with just 100% whole food is for a lot of people
I will look at the US for an example By species, we estimate that 70.4% of cows
Cool. As the authors of the study I linked wrote, with sources, global stat is <13%.
Example: dairy, 1 liter of milk requires - depending on the method and location -between 19L of freshwater (section 5.2) to almost 3000L, median 196. In USA it starts at ~700L.
99.8% of turkeys, 98.2% of chickens raised for eggs, and over 99.9% of chickens raised for meat are
Interestingly average poultry requires less land than average pulses. And there’s this gem from section 5.2 (again, the linked document has further sources) further explaining why LCA or applying US averages globally is wrong.
As another example, that the lowest 10 percentile footprint dairy farms have lower greenhouse gas equivalent emissions than the 90th percentile soy, nut, and oat farm
Using 100% of the land, which would create huge deforestation pressures
Same study, point 4.1.
which I significantly doubt given the history of those kinds of methods over promising and under delivering
5.1 and 5.3 why Beyond Meat and similar are over promising and under delivering, with already established examples that show that the substitutes did not decrease meat/dairy consumptions but added to the total consumption.
EDIT: It’s also worth noting that a lot of people that start on things like beyond and impossible end up eventually switching to much more whole plant-based foods in the end anyways.
Citation needed.
I think this is my last post in the thread (and I guess yours too, we seem to exhaust the topic between us).
To sum it up:
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we agree on whole plant based diet being the goal
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we disagree on the interim diet and how to encourage and enable the transition from current meat-based diets
the hayek paper uncritically cites poore-nemecek 2018. I don’t believe they are practicing good science here, either
what a thread to hold on to.
leave me alone
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What’s the carbon footprint of BM? I remember being told it was very high, but hard to find numbers.
Not sure what you mean by BM (I assume Beyond Meat?), but every single plant-based food comes out insanely far ahead from animal based foods
Plant-based foods have a significantly smaller footprint on the environment than animal-based foods. Even the least sustainable vegetables and cereals cause less environmental harm than the lowest impact meat and dairy products [9].
https://www.mdpi.com/2072-6643/14/8/1614/html
If I source my beef or lamb from low-impact producers, could they have a lower footprint than plant-based alternatives? The evidence suggests, no: plant-based foods emit fewer greenhouse gases than meat and dairy, regardless of how they are produced.
[…]
Plant-based protein sources – tofu, beans, peas and nuts – have the lowest carbon footprint. This is certainly true when you compare average emissions. But it’s still true when you compare the extremes: there’s not much overlap in emissions between the worst producers of plant proteins, and the best producers of meat and dairy. https://ourworldindata.org/less-meat-or-sustainable-meat
Fantastic, thank you for the update. And yes I did mean beyond meat. I happen to think it’s super tasty.
In the states, you can buy 4 big blocks of tofu for next to nothing at Costco.
It’s super easy to make (throw some soy sauce, sesame oil, and rice vinegar on small pieces in the toaster oven) and delicious.
Extra form tofu.
taste may be great but for me it’s sometimes the “mouth feel” that gets me with tofu. wish i could fix that. (it’s a me thing)
Extra firm tofu, cooked at 375 degrees has a good, solid consistency.
I’ve had squishy tofu and yeah that’s the suck. I don’t make mine that way.
Not all tofu is the same!
There’s multiple types of tofu with different textures. Silken and soft tofu are different than firm which are different than extra firm
I haven’t successfully made tofu :(
Idk how but it gets a weird tangy taste when I make it
What are you seasoning it with and are you pressing it / how long are you pressing for?
Extra firm tofu, pressed for at least 30 minutes.
Mix in a bowl
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
Marinate and cook on a silicon mat 375 for 45 minutes (flip every 15 minutes)
Or
Toaster oven: Silicon cupcake tray with mix and tofu divided by 12, 375 for 20 minutes flip and cook another 20 minutes.
Extra firm tofu, pressed for at least 30 minutes
- cut into 12 pieces
- place into silicon cupcake tray
- add 1-2 tablespoons of soy sauce
- air fryer at 375 for 20 minutes
- flip tofu cubes
- another 375 for 20 minutes
I’ll give it a try!
Try different recipes, you’ll find one.
Tofu is always terrible in my opinion. You probably did nothing wrong.
It certainly generates a negative reaction from folks, but it’s just soy beans.
Cooked right, it’s better than any average meat from the grocery store.
No gristle, no pink-in-middle issues, or safe handling required. 🤷🏻♂️
There’s different kinds of tofu.
Which is great if you live anywhere near a Costco.
Sadly my closest Costco is a two hour drive away. And that’s not actually counting any city driving that I’d need to do.
I also now live about 2.5 hours from the nearest Costco. I still have the membership so i now get a lot of stuff delivered. Check out Costco.com. It might be worth it for you.
Kroger sells it for like $2.25/pound. It’s cheap.
Jesus this is like half what I’m paying at my local supermarket.
$2.59aud / 450g pack at Aldi in Australia.
Man I wanted so much to love tofu but it seems that it isn’t it for me. They say that tofu is like a blank form that soaks up the flavor of whatever you through at it but for me every time I tried it seems that the flavors is not deep enough or it gets too salty and in any case it kind tastes like plain flour with salt and seasoning. Granted, I am not really good at cooking but solving cooking with throwing seasoning at it is right up my alley. In any case I always try tofu when I see it “in the wild” and always got the same experience. Granted again, never went to a place that is focused on tofu, but had tofu with miso soup for example and stuff like that.
I know it is a me thing, but the way I see online how awesome tofu is described I thought that I would just fucking love it. I still eat it though, but more like to bulk up something else and add a little nutritional variety, but I hoped it could be it’s own thing for me.
On a Side not, the silken variety really impressed me, feels like good substitute for cream, mayo or cream cheese to mix with stuff like ground beef and have it less dry almost with a thick sauce.
This is the way… if it takes so many thousands of gallons more water to make real beef, then why should it be cheaper. And if plant based meat is significantly cheaper, and tastes at least almost as good, I’ll want to go for it just for budget reasons.
I think Quorn has been cheaper than meat for ages. But then it doesn’t taste as good, so I stopped buying it years ago.
The Beyond stuff is way more than beef costs. £4 for 250g vs £2.69 for the same amount of meat. And that’s the 5% fat beef as well.
The bolognese sauce costs me more than the meat in any case, not to mention the gargantuan amount of cheese we put on lasagne.
Bro how expensive are tomatoes in the UK for bolognese to be that much more expensive than the meat to put in it?
You shouldn’t be paying that much for Bolognese sauce, it is cheap to make and tastes better.
When the reverse was true it really rubbed me the wrong way. Soybeans are dirt cheap and soybean meal (the defatted version) even more so. On agricultural markets soybean meal is around 300-400 dollars per metric ton. That means it’s traded for less than a dollar per kg. Yet soy based vegan products were for years more expensive than the meat alternative, and lots of these animals would have eaten more than 1kg of soy containing feed to produce each kg of meat. It makes no sense to me. Yes processing the soy meal into a tasty meat alternative is not cheap, obviously, but are you telling me the soy meal to meat conversion is cheaper than the soy meal to faux meat conversion? Really put me off from vegan products.
Same is true for things like oat milk. Oats in bulk cost pretty much nothing yet they managed to sell it for more than cow milk. What am I paying for? Marketing? Corporate profits? And don’t bring up the whole “animal proteins are subsidized” bit. I don’t know about the US but in the EU the subsidies are based on agricultural area. 1 hectare of soy plantation gets the same amount of subsidies as 1 hectare of any other animal feed crop. That’s not the explanation.
I see this as a huge improvement and if plant based products are to really take off they have to be an affordable alternative even to the non vegan.
What am I paying for? Marketing? Corporate profits?
They want to make money by targeting the smaller market of people with more money. It’s marketing strategy, usually tied to “wellness” - which is a super huge market (almost entirely grifters.)
Soybeans as a commodity can be cheap, but that doesnt mean that an end product made out of soybeans will also inherently be cheap.
The market for soybean based meat alternatives is not that huge, so one of the more expensive aspects of trying to have an end product in an actual brick and mortar store is going to be getting space on the shelf in the first place. Packaging design and maybe some marketing, not to mention creating the actual product itself. All that stuff is expensive even if its mostly soybeans that the end product is made from
Laundry detergent is like 95% water, but it costs far more than if it was actually 100% water
A lot of the “meat imitation” products that got lots of press and media attention were highly engineered products with a lot of unique processes involved, as well as a lot of unique technologies. The raw soy protein input wasn’t the expensive part, it was all the additives to make it more “meat like” that required expensive new production lines, in addition to all the marketing and R&D (paying off the VC investors who funded it really).
There is also the grocery store distribution side of things. These products were niche and didn’t sell particularly large volumes, so grocery stores marked them up a lot to justify the opportunity cost of using shelf space on them rather than something that would have sold at a higher volume.
The reality is, you can get plenty of cheap as hell meat substitutes, they’ve been around for decades (millennia really), you just have to go to speciality stores, or order them online, where enough volume is sold to allow for low margins. meat imitations sold as speciality products in mainstream stores are expensive. An example of a substituted as supposed to an imitation would be textured vegetable protein (often abbreviated to TVP)which can be used in the same way as ground meat. It won’t be the same, you will be able to tell the difference, but, it won’t be worse(assuming it’s seasoned properly) just different, like substituting ground pork for ground beef. And TVP can absolutely be found for much cheaper than ground meat, if purchased from the right place.
Same. I feel like vegans are being taken advantage of. Soy and oat and other grain based replacements for animal products should be dirt cheap. They’re marketing to hipsters and pricing accordingly. So all that shit about the economy and whatnot? Marketing trash. Make that shit cost what it should and way more people would buy it. Especially with everything going up.
Not sure about soy beans, but you can buy a lot of beans very cheaply. Oats are also very cheap.
Processed foods are always going to cost more, and probably suck. Make your own, meat or vegan it’s going to be better for you, tastier, or both.
You don’t have to buy such products when you are vegan but personally I’d rather be taken advantage of than have non-human animals be taken advantage of and in a much more severe way. People really get thrown off at the slightest inconvenience when it affects them…
Ah yes, the “slight inconvenience” of being poor.
Fair, and expected, but why not both? Why can’t vegan food be profitable and also cheaper than animal-based products? Because of greed taking advantage of people with hearts bigger than their wallets but who will open it regardless and just pay more. The one who is more frugal and doesn’t have as strict of dietary restrictions sees the bullshit on both sides but buys what’s affordable.
I will say this for you vegans… one of you got me curious about oat milk, so I started asking for it at my favourite coffee shop, and I think it makes their coffee better. They push it with new customers, but they serve whole (cow) milk as well. Once I opted for cow milk a couple times, they stopped asking. So I had to mention that I was curious about oat milk. Hoping to push the trend back, where they stop asking me and just do oat milk. I’ll buy oat-based creamer if it’s cheaper/on sale. I want to give it a try at home now. Not because it’s more ethical, but because I found it makes my coffee better.
I like eating meat. I’m not gonna mince words here. But if I found a plant-based alternative I liked and it was cheaper (or comparable), I would get it more, but I have to be careful… because I still need animal protein due to the surgery I got a couple years ago.
Where I live there are little processed vegan options, they are hard to come by/identify, and there are no vegan sections but I’m glad that they are here at all tbh given the state of things. As for prices just like with everything you judge things on a per product basis. If there’s something that costs more than I’m willing to pay I just skip it as I’m not forced to buy certain types of products which are generally not healthy anyway. Not that I disagree about pricing being shitty but you just work with what you have since cruelty is so deeply ingrained in our society it inherently requires effort to minimise it. Just like with privacy for example where you actively need to fight for it. It’s just something you do. Once my current phone is on death bed I will be buying fairphone which is expensive or a similar product out of the same principle.
This image always upsets me. I really don’t think Ronnie O’Sullivan deserves this treatment. At least not that I know of.
Instead of trying to switch over to highly processed vegan product that tries to emulate beef or chicken using tons of additives and scientifically engineered flavours and textures … why not just start eating actual wholesome vegetables and legumes with high protein content like lentils or beans.
If the cost of meat products is starting to match the cost of expensive meat substitutes … it probably matches the cost of just eating expensive raw vegetables and beans too.
Humans have been eating high protein vegetables for centuries and it is way more healthier for you than whatever factory produced vegetable mash.
When vegans promote a whole food, plant based diet: “I will only switch when there are drop-in meat and dairy replacements”
Ok then I guess we’ll develop drop-in meat replacements: “why emulate meat? So processed!”
It’s amazing if you’re into WFPB, it’s one of the healthier diets out there. You’re just not the target consumer of these meat replacements. But they’re useful for some people to have a better choice. They’re usually not unhealthier than the animal-based product they aim to replace (see meta analysis ).
Most legumes have always been cheaper than meat
big “you’re doing it wrong” energy
Oh I know this one, it’s pretty simple. Considering I at least try to give my meals some taste (by adding spices I feel like adding, theres no real skill or logic I use) I do realize that a lot of “western” people don’t really know anything past salt and pepper, when it comes to meal preparation. At best maybe drown the food in some basic premade condiment like ketchup, mayo, etc.
So asking people to eat vegetables, just for them to turn around and say they taste bland and aren’t worth it, and they don’t know how to make it taste good or even try, is not going to get them to ditch meat.
Humans wanna eat stuff that satisfies more than just hunger now, you know that, unless they have absolutely no choice in what they eat. Nobody is gonna eat anything healthy when equally priced alternatives taste better and require less effort.
Salt, pepper, soy sauce, salt and herb mixes, vinegars. Yeah that covers most of it. At least the herbs I grow myself now, sage, garlic and rosemary
Honestly as long as it doesn’t taste weird or have a strange texture I don’t mind plant based meats
Totally. I’m hoping they can get it real close and less expense. Then start the swap out
The greatly increased sodium content is a concern for my household, though.
Oh yeah I should probably watch out for that too
Those are older recipes. Always read the ingredients tho.
370 mg per 113 g serving, specifically described as the current recipe from their own site:
That’s about 5× as much sodium as beef.
My statement was in general with these famous non-animal burgers. To see that, you need to see a trend line over changes over time.
Some are holding onto more sodium. That’s on them, but if you think you can do that math on how bad that sodium is vs the rest of the factors, good luck.
impossible Burger’s sodium levels haven’t changed in at least four years:
Oh wait, here’s a source from six years ago, still 370 mg:
https://nmrdn.com/the-impossible-truth-about-the-impossible-burger/
Seven, still the same:
https://www.washingtonpost.com/business/2019/10/23/an-impossible-burger-dissected/
Apparently there was 30% more sodium at launch, and it was reduced to a whopping 370 mg around 2019:
https://www.businessinsider.com/impossible-veggie-burger-cholesterol-meat-2019-1
So the original formula had over 6× as much sodium as beef. Still very much room for improvement.
Like so much else, it seems to be a useful innovation predicated on a certain degree of professionalized cultivation and expert engineering. I predict I’m going to enjoy the loss-leading rollout and hate the post-market-saturation enshittification.
Impossible, at least to me, is functionally indistinguishable from a ground beef patty. Back when I was vegetarian and before I was vegan, I went to Burger King on lunch to try the Impossible Whopper. I wasn’t fond of Burger King, but I was mostly curious enough to see what an Impossible Burger tasted like having had Beyond at home once (where Beyond is pretty easily distinguished from ground beef by its flavor).
Walked in, walked out, took a bite in my car. Straight-up almost went back in and asked for a new one before realizing it wouldn’t do any ethical good and that I didn’t have the time. This was even after seeing that it was in the Impossible-branded wrapper. I decided to go there another time to “try the real one”, and it was the same. I was dumbfounded; it was straight-up just a Whopper – having admittedly not eaten a BK burger in a few years at that point. (They also put mayo on it by default without telling you, so good job, BK.)
This is actually why I prefer the Beyond to Impossible. Both command a premium, and the Impossible is so indistinguishable that it feels like a waste of money. The Beyond has a great taste, but is not exactly beef flavor. They smell like cat food to me before they’re cooked, but I find myself craving the taste now and again because it is something unique.
Yeah, that’s super fair. Both have a place. Beyond is something different as a novelty if you already eat meat; I’d liken it to a non-vegan using agave over honey. For vegetarians/vegans, it’s nice to have basically a 1:1 if you want it. Even for vegans and vegetarians, it’s valid to prefer Beyond over that 1:1 replica. And for non-vegetarians trying to be more climate-conscious or a bit less unhealthy (Impossible is far from healthy – its saturated fat content, for example, is nearly as bad as ground beef’s – but it’s also less likely to give you colorectal etc. cancer), it’s a reasonable choice.
There is absolutely a place for both products. Impossible did exactly what they set out to do in flavor and texture mimicry. It’s the one I tried first as a meat eater and that’s what got me to try Beyond and a few others.
I hear the complaints about the fat and sodium in the products, and while it sounds less than ideal due a vegan or vegetarian diet, it doesn’t sound that bad for an omnivore, especially one that eats less veg. The great thing about them being a manufactured product is both of those things can change through product development. I remember reading that Impossible went through numerous revisions to stand up to Burger King’s conveyor belt grill system.
I’m very excited for the future of these types of products.
I had the same experience. I couldn’t tell the difference at all. Wondered if a mistake had been made, but had the same experience the next time. And I’ve had enough people tell me that they can’t tell the difference.
Same! My introduction was that I ordered the “burger” at a gastropub that was a vegan restaurant (unbeknownst to me). It was delicious so I asked the bartender for another and he goes “another veggie burger?” and I said “No I had the meat burger” and he replied “we don’t have a meat burger here”. My mind was blown! And now I don’t buy beef anymore lol
Same. I tried a Burger King when they had a deal where you could get the regular Whopper and the Beyond (or whatever brand it was, of plant-based meat) Whopper for the price of one, so I figured, taste test. The regular Whopper is your typical trashy fast food burger that is on the better side of decent, without being good. The mayonnaise and ketchup are a bit strong, but between the lettuce, tomato, onion, and pickles, it’s a well balanced sandwich. I’d like the burger to be thicker, but this is what’s keeping it from being a good burger. So then the Beyond one. It tastes burnt, like the most important flavour to emulate was the “char-broiled” feature. Beyond the burnt flavour, it just tastes… bland. They could have seasoned it better, maybe.
I want to believe in plant-based. Not because I want to be a vegan. But because IDGAF about whether it’s animal-based or plant-based. I don’t think most people should. I have a unique condition (bariatric surgery) where I actually need animal protein. So vegan stuff can’t be my main thing, but I can have some of it. But for people who don’t actually need animal protein? I wanna see that stuff succeed so much.
Edit: Someone actually beat me to it, and the plant-meat BK uses is Impossible, not Beyond. Still, I disagree with that person — there was a pretty big difference between the two. Maybe Impossible has gotten better over the years?
I don’t really see the point in them though. Why would I buy plant meat to make a not chicken wrap when I could just make a mixed bean wrap.
Variety.
Some people prefer the meat taste, not a bean taste
lol fucking where??? Im in a major city in Canada and a lb of beyond or impossible is like $10+ An impossible whopper has come down in price but it’s still more expensive than a regular. Thats always been the issue with plant based beef, even though it’s made of soy, it costs me double what beef does, so I don’t blame poor people avoiding it
In Tesco apparently.
A plant should have been way cheaper than meat to begin with. Who do they think they’re fooling?
what are you on about? don’t you know it’s far cheaper to grow a bunch of plants and then feed it to an animal for a long period of time while that animal grows and then harvest that animal for a small portion of the calories it consumed?
I can chime in here (I work in plant based meat). It should be but it’s not. Why… Lots of reasons. But basicly it’s split between animal based meat is artificially cheap and plant based meat costs a lot to make. A lot of the costs (for the good brands) are in the flavorings.
It will only be cheap with large economy of scale factories
Just of the top of my head here are some possible ideas to explain why not:
- Meat subsidies
- Meat substitutes require more processing and additional ingredients
- Meat sells a lot more than meat substitutes hence the whole chain benefits more from economies of scale
- Animals raised for meat can extract nutrition from plants and parts of plants which humans cannot (for example cattle can actually break up the fiber in food and extract nutrition from it, which humans cannot), plus they can eat plants which are far more hardy than most plants grown for human consumption. Some will also eat other animals which humans do not, such as insects.
I doubt it’s just one of those things that is responsible and suspect it’s a mix of those and maybe more.
Meat and dairy are heavily subsidised
I don’t know about your country, but here in Poland “meat subsidies” are targeted at improving animal welfare or insurance (e.g. from avian flu for poultry). I fail to see how it is a problem?
If it is the same process I saw years ago they extract something from vegetables that is what gives blood its color and taste, and that is the the sauce that make it taste like meat, and that process, I guess, is expensive at least in part because plants have very little of this compound.
Fake meat is expensive because greedy capitalists know they can charge more for it, simple as that.
Tell that to BeyondMeat bag holders. -99.10% return in 5 years, the greedy capitalist pigdogs.
Haha I didn’t know that, that’s sorts funny, rip to them
Or maybe because stupid prols are paying premium and letting themselves get fucked
Agree but if there isn’t another option what else can they do
This is correct, however:
You need to also take a new account that plants are just the primary ingredients and it needs a lot of intermediary steps during manufacturing.
I say this not to say you’re incorrect but just to be a more complete picture so it’s unassailable
When Beyond Beef switched from v2 to the v3 (w/ avocado oil), my wife and I tried it and were like, “THERE IT IS! They finally fucked up a good thing, as predicted…”
But after eating v3 for several months and look lucking my way back into a box of v2 at Costco, I can firmly say that v2 was kind of shit.
You just have to season your Beyond Burgers now, is all. You didn’t have to before. At least we never did.
V2 was awful. And so salty it made my skin tingle.
V3 is like night and day.
…impossible still decisively wins as a ground beef analog, but beyond takes the crown for sausage + nuggets in similar fashion…
Agreed on all counts. I had already tried them all as I wanted to favor plant based meat on an ecological basis, but my daughter became a vegetarian so I been methodically trying everything on the market and Impossible is better in the beef-like category for sure.
I tried the Impossible pre-made burgers at home and they tasted like rubber gloves or something, so we haven’t tried them again since. What do you season yours with?
Quorn bolognese for me this week then!
Omg we need this in Argentina
lol what you guys need is a decent government Anna voters who aren’t complete morons
