4 ms·
It has basically risen to the level of low-quality meat products. Not a bad bar to hit and if it makes a healthy alternative for crap meat then that is great. O
by evgen 5y ago
It has basically risen to the level of low-quality meat products. Not a bad bar to hit and if it makes a healthy alternative for crap meat then that is great. OTOH, it is nowhere near the level of replacing any meat product/use that is not ground/minced/paste prior to cooking. Sorry alt-meat fans, but it still has shit texture and lacks the other characteristics that most meat recipes have been built around. No one with any working sense of taste is going to have any problems distinguishing between a high-quality burger that you grind and mix yourself with a faux meat burger.
- sokoloff 5y agoI’m very much a meat eater and think, if they can get the cost to be competitive, Impossible is already there as a ground beef burger substitute. It’s 5x the price now, but closing that gap with scaled production seems like it might be possible. Is it going to displace a $20 burger at a boutique burger place? Probably not, but it’ll displace all fast-food and fast casual usages just fine and there’s a damn lot more of those sold.
- Tagbert 5y agoIn our area, Impossible and Beyond are around the same price as the better ground beef products (around $6-7 per pound). Even the cheaper ground beef is not that much cheaper in the stores. Not sure about commercial prices, though.