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Beyond beef and impossible have been successful because meat eaters are willing to choose them and like them. Put another way, can't you learn to like an all m
by vorpalhex 5y ago
Beyond beef and impossible have been successful because meat eaters are willing to choose them and like them.
Put another way, can't you learn to like an all meat diet without sneaking in vegetables or making them seem like non-meat? (Well, no, you like what you like, and you probably won't make huge changes without incentive).
- rsj_hn 5y agoPersonally I don't know of anyone who eats the fake beef in my social circle. They are pretty horrific when you look at the ingredients: Tertiary butylhydroquinone, Erythosine, Propylene glycol, Ferric orthophosphate. Ugh. But lentils, carrots, potatos, brocolli, peas, beans, onions, mushrooms, nuts -- that's fantastic.
- vorpalhex 5y ago+ Tertiary butylhydroquinone - anti-oxodant, found in crackers + Erythosine - Red No3, found in basically all red foods + Propylene glycol - found in peanut butter, eye drops + Ferric orthophosphate aka Iron Phosphate - used to treat anemia ,found in your multivitamin
- Klonoar 5y agoOne real downside of Beyond/Impossible is that every restaurant I've been to that had a decent plant-based burger (i.e, their own veggie patty) has just switched to ordering one of the big two. Stuff tastes less interesting now.
- goldcd 5y agoMy feeling is that "meat appreciators" aren't choosing them. They're being eaten by people who just default to a meat a their protein of choice - and we'd be better off pushing something that's non-meat and tastes better. I mean just consider the 'vegeburgers' these places previously sold. There was clearly no attempt/inclination previously - and I feel the meat substitutes now offered come with as much care.