Why Impossible Burgers aren't that good
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- Опубликовано: 28 сен 2024
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You know all those meat alternatives out there? Here’s how they’re made - and why they don’t actually taste that much like real meat.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-He J, Evans NM, Liu H, Shao S. (2020) A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive Review of Food Science and Food Safety 19(5):2639-2656. doi.org/10.111...
-Ismail I, Hwang YH, Joo ST. (2020) Meat analog as future food: a review. Journal of Animal Science 62(2):111-120. doi.org/10.518...
-Kyriakopoulou, K (2019). Sustainable Meat Production and Processing || Plant-Based Meat Analogues. p 103-126. doi.org/10.101...
-Moss R, LeBlanc J, Gorman M, Ritchie C, Duizer L, McSweeney MB (2023). A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods 12(8):1709. doi.org/10.339...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.escoffier....
-www.egr.msu.ed...
-theconversatio...
-gfi.org/scienc...
-www.bonappetit...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗰𝗼𝗺𝗽𝗮𝗻𝗶𝗲𝘀 𝘁𝗵𝗮𝘁 𝗮𝗹𝗹𝗼𝘄𝗲𝗱 𝗺𝗲 𝘁𝗼 𝘃𝗶𝘀𝗶𝘁 𝗮𝗻𝗱 𝗮𝘀𝗸 𝗹𝗼𝘁𝘀 𝗼𝗳 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻𝘀:
-Eat JUST
-Finless Foods
-The Better Meat Co.
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There is an old saying in my country: "Mushrooms are the meat of the poor." (there is an old tradition of picking and eating mushrooms)
BTW there is a rare bracket mushroom called Laetiporus sulphureus (a.k.a. "chicken of the woods") that you can fry on a pan and really tastes like chicken, including the texture. I wasn't able to tell the difference.
Chicken of the woods also grows in the US, my friends have found some and fried it and it was delicious
Wow! That sounds great!
@@benjamindesjarlais5713yes I got it from friend in New Jersey but it grows in my country too (Czech Republic) - same latitude.
lion's mane mushroom tastes and feels like chicken
@@siyuanng8348 i've only had it fresh, but it doesn't remotely close to chicken
I don't usually eat plant-based meat products. But it's not due to a lack of meaty flavor or texture. It's because of the *price*. Like, I can make 3 times as much burgers with real fresh meat compared to what they charge for Beyond Burger patties. Slovakia/Eastern Europe if you've been wondering.
Same here, Canada. I thought I'd go to a wholesale grocer to buy a wholesaler box of Beyond Meat so I could get somewhere halfway, maybe a bit more expensive than meat but better than in the grocery stores... except that, for some reasons, it's even MORE EXPENSIVE (per patty) to buy the wholesale box than it is to buy them at the grocery store. So I dropped that idea. Which sucks, because I really, REALLY like the Beyond Meat and Impossible Burger patties, and absolutely WOULD use it in place of ground beef for all of my recipes if I could. Here's hoping the prices get better someday.
It's economies of scale pushing it back for the most part. As the tech matures and increases in popularity it will get cheaper. You can always eat beans, mushrooms, rice etc. if you want to go plant based on a budget, but many people unfortunately put flavour and familiarity before any of the other reasons they might become plant based.
In the US, at least, a big part of the plant-based meat substitutes being expensive is that the meat industry already has all the equipment and logistics to keep their prices down whereas newer companies have to sell at a higher price to cover the same thing. Economy of scale is a big part of it, but more because they're being pushed out than not getting popular on their own.
Economies of scale play a part, sure, but also billions of dollars in subsidies to the meat industry (in the form of subsidies for feed grains, grazing grounds, water etc) are hugely important to keeping prices low. Most people have no idea how much meat would cost with no subsidies and accounting for externalities.
@@TasteOfButterflies This is incredibly true. Often I mention it but I forgot. Even vegans pay a lot for meat simply by paying taxes.
I may be wrong on this, but instead of eating fake meat, I'm finding vegetarian foods that I like instead of trying to replace meat with something that tastes like meat. I've found that a good shakshuka or a nice vegetarian lasagna is better than an impossible burger.
Yeah, Idgaf about meat "substitutes". What I like is proteins, fiber, sugars, good fats, and I want them to be ethical, so no animals involved.
Meat substitutes in general taste horrible. I prefer properly cooked vegetables. Beans and mushrooms are better than tofu.
Yeah, it tastes better than the imitation products and is way cheaper too. You can't go wrong with a big bowl of beans and rice or some well prepared tofu in a stir fry.
Fake meat is expensive, unhealthy, and doesn't taste good. They keep "improving"...and the taste is becoming worse?
If I had to eat fake meats, I would NOT be vegan.
it's great that you like them, but the goal is to get people who likes to eat meat eat a little less when they're going to eat meat
if you like meat and you liked a normal vegetarian food more than an Impossible Burger, then Impossible Burger has failed in that regard
TBH as a vegetarian for 4 years, while I do like fake meats from time to time, I think it's honestly just worth giving the protein that doesn't try to mimic meat a try, too. Some well-seasoned and fried tofu for example can honestly be delicious in its own way independent of meat, especially when paired with a complete balanced meal.
It doesn't need to taste like meat, it needs to taste good and not be absolutely terrible for our planet and thus ourselves...
i wish people got over the "if it isn't identical to meat its bad" mindset. plant based protien is delicious if you accept that its going to be a little different.
@@cbuck1669 The issue is that never gonna happen no mater what a good proportion of people will still want the taste and texture of meat. That's why its important to find a way to do it.
that's what _you_ want. A lot of other people DO want it to taste and feel LIKE meat, because that's what they're used to.
I found myself liking black bean burgers for the sake of black bean burgers. Even if you want to gatekeep the meat mimics, bear in mind that they bring to the table more options for more people is, at it's very least, more helpful overall for diverging from meat farming.
I think this is the key.
Make something that tastes BETTER than meat (I prefer vegetarian hot dogs to the real thing).
It may not convince the current meat eaters to switch, but long term people will gravitate to things that tickle their palette (and wallet)..
I'm one of those people who don't need plant based proteins to taste like meat. I love tofu, tofu skins, tempeh, seitan and TVP just the way they are, as well as beans in many different forms. Vegetarians and vegans have come up with amazing ways to prepare these that are so delicious 🙂
I think the context is also super important! In something like Chili, the texture is more important than the taste!
Dante, this is exactly what I was thinking - why come up with fake meat at all when veggies can taste really good? I love vegetables. But I love meat as well...
That's what I wonder about those studies. Everybody I know enjoys veggies better as what they are and even enjoys vegetarian/vegan dishes when they're made to be delicious the way are. But then the studies say that people want meat copies and that's the way you can get people to eat plants instead of meat. Just makes me doubt about the study's conclusions if the results aren't just value thoughts rather than actual findings that reflect to actions in reality.
@@Yupppi It could be because some of us are already predisposed to accepting meat substitutes as they are. When I try to share it with die hard meat eaters they tend to be closed to the idea and think it’s odd or strange. I have made vegetarian dishes and served them to people letting them think it was meat until after they had it and many of those people still refuse to accept that it was a good and viable substitute. To be honest, I actually prefer seitan, tofu and TVP to animal meat.
I have a bunch of really restrictive allergies, which means I'm forced to avoid random foods, and people's first reaction is always "I need to let you taste how great, say, ice cream is, using alternative ingredients" but I don't care. I like my own food better. It also means it would take more effort to go vegetarian (or vegan, I'm allergic to anything that'd make a difference) than my current mental health lets me deal with (and trust me I tried). So instead I just feel bad and pray for forgiveness for all the meat I do eat.
as somebody who grew up eating tempe i dont mind it having a non meaty taste at all. tempe is just tempe and tempe tastes so good.
me too, afaik back then tempe and tofu saved indonesian from famine and malnourishment during the colonization
same, i see it as a normal protein source, not meat replacement, so i dont mind its characteristics
@@abhigail Well they are STILL saving us from malnourishment, because in some regions they are the main sources of protein, since let's just be honest here, beef is expensive af.
tempe is okay, but it definitely doesn't "taste so good"
@@thearmyofiron well, its subjective. also depends on how you cook or prepare it, like any other food ingredient.
Kate: There are no companies that blend meat with non meat stuff
Sausage Companies that mix tons of water into sausage: *observe*
If you find meat in your sausage, terrible accident has happened in the factory
That's not true, I've seen at least one company In Canada that produced a hybrid vegan / meat product where it was 50% meat and 50% plant-based meat. It sold in the stores. I think it was maple leaf brand
Yeah, I thought Subway had been putting soy in their patties for years now.
So many people have lmao but i don't call it saving the planet i call it adulterated food when they thin out meat for poor people with flour water and bean paste and shit.
@@Anolaana They have. TVP has been very extensively used in pretty much any form of processed meat product for a while now. Generally, the cheaper it is, the more TVP it'll have.
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As Muslim, i am curious, is there any different in taste comparing Halal and non Halal food?
0:23 didn't expect to see Miu there!
wtf everything will freeze guy
samee
What worked for me was meatless weekdays. I find most meatless meats so far off that I rather spend the week eating shrooms, legumes an vegetables, the just eat the steak on saturday.
Thanks for recognising that many vegetarians and vegans don't even want food that feels like meat, it just feels wrong when I eat something like that.
And besides, I never liked meat that much.
For accuracy, does the Process-inator 3000 have an easily-accessible self-destruct button? At approximately platypus height, for maximum convenience?
I have tried and retried various items from the alt aisles and they do not taste good.
There are often some weird, unappetising side flavours or smells.
I've been very happy with a lot of plant-based meat substitutes, even as a meat-eater. I live in Canada, where we have a few items you wouldn't have in the States, but there's a brand called Yves here that makes breaded faux-chicken patties that I pick up every time I go camping. Can't tell the difference unless they're side by side with real chicken, and I have fewer worries about food safety and cross-contamination as well! A&W in Canada also serves a Beyond burger that I think is, in many ways, superior to the beef patty. I feel the same about Burger King's Impossible burger. They've become my default orders at those fast food restaurants!
We have yves in the US, at least the city where am. I've never been a fan of the things I've tried, they taste really artificial. I've never had the patties. Gonna give them a shot.
We also had Very Good Butchers until recently. Shame they went out of business!
I'd argue there's a problem with the phrase "They've become my default orders at those fast food restaurants" but i guess that's another story.
@@huraqan3761 and what exactly is that problem?
@@allanjmcpherson yo big momma!
I haven't really noticed it until now, but this video made me realize that most times when I buy some vegan/vegetarian meat-like product, it is indeed in some more processed form like a burger patty, (non-)chicken nugget, or ground beef. In fact, I can't recall even seeing alternatives that look more like a regular steak in my local store.
On a side-note, I would be really interested in a video going deeper into the whole processed food topic!
There used to be a company on Vancouver Island Called The Good Butchers that made vegetarian ribs, stake, sausages and cheese
one time i found a vegan carne asada steak at my local supermarket. it was by a brand called meati that makes mushroom-based meat substitutes and it was great. i recommend it!
another problem is that these replacement products aren't cheap enough.
i might be motivated to eat an impossible burger once in a while if it cost about half of regular meat but it actually costs slightly more.
Insert how meat alternatives are heavily under subsidized compared to animal meat yada yada yada something something
There is a black bean burger sold at a restaurant that I go to and it is sooo good. They add spices to the bean patty and use pico de gallo as a sauce for the burger.
I'm fine with black bean; I wish they had a larger diameter.
@@aarone9000 all depends on who made it
Black bean burgers are delicious! Way better than the patties they try too hard to taste like meat imo
Love mushrooms, and really enjoyed the Quorn chicken strips in... I think it was a curry? that my friends made one night. Pretty close to the texture I was after, and delicious! The one issue with Mycoprotein is that *some people have an extreme allergic reaction* to them -- which is basically an undiscovered Mold Allergy. I've heard some "don't try it!" because of that, but honestly, that's like saying "don't eat peanuts!" because some people are deathly allergic to peanuts. Just, probably best for your first encounter with Mycoprotein to be done in company, in case it turns out that you do have a mold allergy, 'cuz apparently it can trigger an *extreme* reaction.
Ive been so delighted to see how good the fake meats have gotten in the 10 years since i became vegetarian. Recently ive seen a big improvement in fish and seafood style! E.g. vegan prawns/battered fish.
Vegan 'Milk' chocolate is slowly improving too, im just DYING for them to figure out cheese properly 😭 definitely the furthest from having a good replacement imo
"Meat-Lite" dishes seem like a very interesting and cool concept. I would assume that the biggest issue as another commenter mentioned would be the marketing.
Honestly a lot of veggies made with just the pan sauce from meat are so good, maybe we need a better name to push plant-majority meals.
I enjoy meat by itself, but when I cook at home, I try to use meat as a way to flavor the other ingredients or simply add protein to a dish that's heavy in other stuff. For instance, I make chili that is roughly 1/3 meat, 1/3 beans and 1/3 tomatoes, peppers, onion and other veg. It's delicious!
I don't know why more stores don't sell seitan. It's AMAZING. Way better than tofu, way easier to cook properly, and as long as you give it some flavor during the cooking process, it's extremely similar to meat, especially if you're doing BBQ. But I never see it sold anywhere. It's really hard to find, compared to tofu, which you can find pretty much anywhere. Wheat is king.
I love seitan for its sheer protein density.
People are brainwashed to avoid gluten, and some of them are legitimetaly allergic to it or have an intollerance. And it's not a great protein source on its own but fantastic when combined with tofu/tempeh.
The only problem with seitan, or wheat gluten, is that it's a relatively poor quality protein, nutritionally speaking, compared to soy, or even just compared to any legume. Wheat gluten works best combined with pea or soy protein, for instance, in many processed vegetarian/vegan foods.
@@Magnulus76 My issue is that, as a person you used to be vegetarian: I don't care. Seitan tastes good. I eat what tastes best, and when I was veg, that was seitan. That's how most people operate. They don't care about nutrition density or comparing variable legumes. They just wanna eat something yummy.
A lot of the plant alternative offerings don't compare when it comes to protein composition.
Concerns of protein composition are vastly overrated. If you're an athlete performing at the peak of human ability, then sure, maybe it matters a *little*. Otherwise, the protein you get from fake meats is effectively just as good.
This concern was something I got hung up on before I went vegan, as I was a powerlifter at the time, but I've noticed literally no change in my ability to gain strength since going vegan, and a growing body of research seems to back up my anecdotal experience.
@@napilopez it's mathematics if your body requires 60 grams of protein a day for example and the vegan food with meat alternatives you're eating only contains 30 grams of protein then you're deficient. I've seen plenty of "meat free" meat burgers that may only contain about 12 grams of protein when an actual meat burger would contain 25 grams with similar calorie numbers. This is only based on what I've observed from reading the nutrient contents in supermarkets and not saying all meat alternatives don't have enough protein.
Just wish they were cheaper...
The thumbnail is reminding me of "corn on the cob but instead of the corn bone it's a hotdog"
and again i spot ithkuil (e.g. @3:43), i swear if minute food becomes the reason i study ithkuil...
All right, where's John Quijada? Or David Peterson sang some songs in Ithkuil. Who can translate this?
I remember when my grandma was hospitalized, I (the companion) had "faux meat" at the refectory everyday and I mostly couldn't tell it wasn't really meat until the day we had Carrot-rolls that were made of jack fruit. I remember asking the staff what meat was that because it was tearing apart so easily (we only had plastic cutlery, so I was impressed) and she said it was actually fruit cooked to look and taste like meat. None of the meat was actual meat, except during dinnertime, the time they had less companions to feed. The secret was meat flavor enhancer (which does contain traces of marrow) and the minced meat was deep into tomato sauce. (and when it was dry minced meat I just mixed with the rice, so I didn't noticed the difference in flavor and assumed it was less salt). Still, I wouldn't eat those everyday if I could, but it was the first "fake meat" that I actually liked.
Be sure: fake meat is expensive, they just seasoned fruits and veggies with meat seasoning. The hospital feeds (4 meals a day) the companions because it is far from the main city, it attends a lot of people out of the said city and most patients there need constant vigilance.
3:18 what writing is that on the bottle? it looks like ithkuil? does it mean anything?
The biggest thing that keeps me from eating less meat, which is decently low anyway, is convenience and price. I have less time to spend cooking food at home, and that 70%off manager's special section is a lifesaver. At least I can say I almost never go out of my way to buy meat, and aim for the products that drive less demand and therefore end up as "if this isn't purchased today, we're throwing it out" stuff. Wish I still had more time to dumpster dive. Much less expensive way to keep both animal and plant foods from being wasted
that's great! i'm sure youre probably already doing this but beans and lentils are cheaper than meat so maybe try incorporating them into your diet
I have found things to enjoy that aren't meat. Falafel is one of them.
I've tried several different meat substitutes over the years and some are pretty good, even if they don't taste like meat.
My wife has mostly sworn off after a little incident where either the impossible or beyond meat patty tried to unalive her by causing necrosis of the large intestine. She thought it was just her appendix but the surgery changed course to handle the intestine.
Imma be honest, I don't care about the animals, I care for which is cheaper and what I can eat without being disgusted.
if Plant based meat food tastes like real meat or atleast close enough and is cheaper then real meat, I'd buy it everyday
If you're making a meat dish with a sauce (stir fries, pasta, etc) then this carnivore can easily substitute at least 50% off the shelf tofu (firm-extra firm for stir fries, medium-firm for ground meat) combined with actual meat for a reduced meat meal.
Actually most meat dishes, at least in my country, already has tofu in it.
tHeN tHiS cArNiVoRe
Add in some spices and you basically describe Sichuan Mapo Tofu
If only meat alternatives weren't even more expensive than meat itself, which is already too expensive, then maybe I'd consider eating it more often. I've tried it a couple of times and actually liked it (but not as much as the real thing).
Maybe we just need to accept that just because something tastes good doesn't mean we absolutely need to eat it. Especially when there is a whole world of other stuff that also tastes good but is also ethical. Missing out on meat is not so dramatic imo...
Your ethics are arbitrary, keep them to yourself. There may be a world of other stuff, but it's not your right to choose for other people...
@@chronometer9931not arbitrary at all. It's not YOUR right to choose to rape, imprison, torture, and murder animals, but you seem to be okay forcing that choice on them. Why is someone expressing their views a problem?
Honestly when you've given up meat for long enough, some products like Beyond Burger are just close enough for you because you have kind of forgotten the taste of a burger made from a cow. And it's still delicious if prepared well. I don't feel I have sacrified anything by giving up on meat
As someone who raises and butchers my own chickens and ducks (I live in the suburbs of chicago) I'll never go back to shopping at any grocery store for meats.
Perhaps you should ask yourself if it's morally right to kill animals just so you can have a meal when there are non-violent plant-based alternatives? What makes humans special is our ability to make moral choices and not just follow what we observe in nature (murder, rape, theft... we chose not to do these things... I hope.)
when it's free of dyes, emulsifiers, artificial flavorings, soy, and isn't being pushed as part of a greenwashing campaign i will absolutely make the switch.
it's like a driving hybrid car before switching to electric
Burgatory's impossible burger tastes just like meat imo.
No it doesn't
tbh the more plant based foods look, smell, taste and sometimes feel like meat, the more scared I am. Because I hang out with people who are vegetarian and vegan, a few of them are quite the health nut, but I am not plant based. I am MOSTLY plant based but due health reasons, allergies and sensitivities I am not. And the unfortunate thing....some of these folks...I'm not entirely good friends with them, because they legitimately do not understand what a food allergy means. They have this weird notion that plants are a panacea, and I'm terrified of the day where someone tries to "Trick" me with a plant burger and I end up calling 911. I already had an incident with a vegan guy who tried to give me GF bread because he thinks that I was being stubborn about going gluten free, and I spat it out after tasting it because it was almond flour and I'm allergic to almonds.
I feel ya. I've got crohns disease and the only way i can survive without severe pain is to practically eat keto, if I tried to eat a mostly vegan diet I'd be right back into the hospital
There are plenty of blended products ( meat products bulked out with lots of non meat food) in most modern grocery stores. Meat is expensive so companies that make ultra processed meat products will often cut it with cheaper filler ingredients. I saw a pack of nuggets that the ingredient lable could only legally claim was 50% chicken by weight
this. like the cheapest meat pies i can find bulk out the beef with tvp
Just to give everyone a completely different perspective on this: I grew up vegetarian (plants + dairy and eggs) and I didn't eat meat or similar till I was 18 and had bdubs for the first time. I have never actually found steaks of beef to be as amazing as basically everyone I know claims it is. I did my research! I've tried medium rare, rare, I've tried really fancy restaurants (including a Michelin starred one in Chicago), I've even tried making it at home myself. But no, something about the texture just doesn't work for me. I love the juiciness, but it's just too 'tough' and chewy. I do love salmon however, particularly the way I make it (medium rare to rare in the middle). In fact, these days, I make myself pan seared steaks of sockeye salmon twice a week and otherwise eat vegetarian.
This has to be how anyone who grew up eating meat at every meal must feel when you eat something completely vegetarian. I guess it works both ways. Fundamentally changing the foods you grew up on is just difficult, no matter who you are.
mixing real meat with plant-based meat sounds like a good idea ngl, but it does reminded me of that video which they tried to replace ricecake with sawdust and see if people notices.
Just by looking at the thumbnail I'm already curios MinuteFood will cook the cat! I would probably stew it 😋
... but I guess you could also bake or deep fry it. There is more than one way to skin a cat 😸
Chinese food does a surprisingly good job at making vegan dishes taste good.
There’s also a lot of vegan dishes that are just meat dishes but with the meat replaced.
My favourite is red braised winter melon and fish-flavoured eggplant
Soy sauce, and high temperature wok cooking.
Just combine these vegetable or fungi meat substitutes with a dash of lab-grown meat for that authentic meatiness and BAM there you go. Like in Double Meat Palace from Buffy the Vampire Slayer, where the secret ingredient in the meat... is MEAT! Because it's mostly processed vegetable proteins, with a "meat process" added for that extra meatiness.
Some of the cultured meat companies are already doing that. Using lab-grown meat, or lab-grown animal fat, to flavor plant protein makes their goal of achieving mass production and price parity with regular meat much more achievable.
@@TasteOfButterflies this is really a useless innovation because with our technology, producing lab grown meat is worse for the environment, taste worse, and cost several times more. It is just a scam to get investor's money.
whichever company that starts making hybrid meat products first should market them as being lower calorie alternatives for weight loss, they'd probably sell really well and encourage other companies to follow the trend
This is a fun problem to think about when you consider that Top Dogs from Maple Leaf, the hotdogs; have less preservatives and additives in their ingredient list than some of those 'meat replacements'. For instance, I really can't handle some ingredients anymore due to some sort of IBS going on with my gut whenever I get too many emulsifiers from 'other' sources than just eggs for instance. Carragenan is one that causes issues for example, but it's not alone. And then some sweetener replacements that also get used, also cause some issues depending on which one. Corn syrup solids for example gets added to a lot of stuff now to give it a sweet flavour and to help with the texture. But it also causes me problems. Corn syrup itself does too, but it's easier to moderate that when its only in my drinks, etc and so forth. When it is in my food as well unbeknownst to me, then it really becomes a problem.
Stuff like this is why I don't bother with meat replacements. And that's just the start. There's still all the extra factors that go into it, like price, pollution from production and transport, and then of course the taste.
So my diet/grocery list basically usually comprises of as close to whole food products as possible, and I do the rest of whatever is needed. In regards to reducing meat intake, or at least stretching it out instead to make it last long; I'll add beaten eggs, pulverized kidney beans, evaporate no sugar added milk (full fat) and shredded Parmigiano reggiano to a mix of medium or lean ground beef. Some spices and such can help with flavour if not to your liking, but it works really well when making things like a chili where you want more of a meat sauce than a meat ball or clump; but still clumps up just enough if you do want that instead by browning the meat mix first before adding to the chili. Or at least that's my result so far.
Is it healthier? Maybe. Maybe not. Is it better for the planet? Maybe, maybe not. Do I care?? Sort of, sort of not. I realize that my actions matter, but they only really matter so much on their own. So my impact is quite limited. But if others did this as well, then perhaps we would see tangible benefits.
Actually the concept of mixing stuff into meat isn't new. That is how patty fillers came about.
Sure you are not 100% removing all meat, but if you are reducing by say 30% to 40%, that still helps a ton. And it is a good interim solution.
As for "impossible meats", I already frown at the processed nature of ham and spam a like... These guys are even more processed, so ain't touching them.
I'd love to taste fungi-based meat if it's supposed to mimic meat so well
It's pretty widely commercially available (although I don't know where you live) - here in the US, it's marketed under several brands, including Quorn and Meati. Just look for "mycoprotein" on the label!
@@MinuteFood Or Mushroom Root / Mycelium in the case of Meati - even though both brands technically use molds, not mushrooms. Fusarium venenatum in Quorn, neurospora crassa in Meati.
We already have good process to turn plants into meat. The taste matches, colour and texture are OK. But it's grossly inefficient and cruel. This process is called "a cow". Or alternatively "a chicken".
Ok. Ok. I am nitpicking at semantics. I know what you meant and I agree with you.
super processed does not mean anything , really healthy and really unhealthy foods are both ultraprocessed
I don’t think we should aim to completely eradicate meat as a food. Products designed to mimic meat should ideally be served alongside real meat and aim to reduce meat consumption rather than replace.
Can you make a video diving into industrially processed foods? Ie, whether common emulsifiers are genuinely safe etc.
So we're just not gonna talk about how a large chunk of the fake meat is extremely unhealthy and heavily processed seed oils, or how plant protein is of much poorer quality (DIAAS) and processed less easily? Man
The lack of mentioning that makes it seem like the video is biased. It doesn't matter to them if people actually get reduced quality of life/health in some aspects as long as they achieve their goal of people cutting down meat. Not denying veganism can have some health benefits too, like lower risk of heart disease and cancer. Thats probably legit (at least really should be with how often its talked about), and wouldn't be bad to mention. But both sides need mentioning then. Personally Id rather live a shorter life than live with reduced quality of life, but my grandma was an omnivore who lived till 90 anyway and still fairly active (for the age) at 80. My personal experience is veganism is terrible and a diet with more meat (still including fruits, vegetables, herbs and some starches) gives considerably more energy, better digestion, better hunger satisfaction and better quality of sleep (animal fats important for that)
I agree buddy but I hope you also know that a strict vegan diet is unsustainable, there is no group of people on Earth who have consistently lived off of a vegan diet and most people, even its' biggest advocats such as celebrities and RUclipsrs whose entire channel revolves around their vegan diet, eventually quit it due to it affecting their health negatively. Up until recently, before the discovery of synthetic B12 vitamin supplements, a vegan diet would've been impossible to lead a healthy lifestyle with (not that it's healthy now)@@zakosist
@@exodus6273 Not sure if that's true or there could be some isolated tribe that has lived on vegan diet for generations. But if so that would still only be applicable to their specific ethnicity. We may have yet to test it out if it works on a generational level but there is a good chance we shouldn't, especially if kids show signs of not thriving. The clips I have seen of vegan kids they looked abnormally pale. Im sure people generally can survive on a vegan diet but in many cases still not thrive. And there may be some people who legit could not even survive. An inuit and other arctic people would most likely not survive. Ethnicity is probably greatly underestimated. People with certain health conditions or too many food intolerance as well. For the b12 I heard its actually found naturally in wild growing plants (not sure if sufficient amounts) and algea, but modern agriculture is too sterile.
I tried an impossible burger once, it tasted like moldy greasy tofu.
Also awesome video :D
I wouldn't be THAT harsh on it, but yeah, it was definitely no substitute for a real beef patty. XD The "fat" components felt wrong, like they were in small clumps throughout the patty like chocolate chips rather than a marbled-sort of texture you normally get with animal fats. And it also lacked the umami/savoriness of actual meat; the one I had tried to cover it up by adding a LOT of salt (which is probably not very healthy either!), making it far too salty to be really nice. Granted, this was like 4 years ago so they might have improved their formula since then, but in all honesty, I'm rooting WAY more for the lab-grown meat approach rather than trying to turn plant protein into an animal protein facsimile.
@@Zaxares I tried Impossible Burgers about a year ago and they taste really close to those cheap frozen supermarket patties, which is not surprising considering those are a mix of meat scraps and TVP.
My only problem with plant based meat products or being purely vegan or vegetarian is the lack of transparency on the number of animals potentially killed to til the land in a big ass tractor. Animals live underground too and when you gotta dig up the dirt the animals end up becoming fertilizer for you crop.
If meat eaters have to pay for their economic damage, there will be a lot more vegetarians, pescatarians, etc. That's a death knell for any politicians in America right now, but maybe the rest of the world can start leading the way
Economic damage?
Fine, but only if the vegan food alternatives can finally prove they are actually better for the environment.
Which not a single company or product has done.
No one has ever proven almond milk to be better environmentally than cows milk.
Almond trees take a ton of water in areas already under draught pressure.
And no vegan product has ever proven to have a lower carbon footprint.
And btw, we do, meat costs more than beans.
Also I find it always funny how the staunchest advocates of being carnivore have been Vegans for years before they became carnivores.
All of the of tremendous health issues, that went away ditching veganism.
@@NathanDudaniCO2 emissions by meat (actually vegeterians and pesceterians are pretty high too; vegans are very low)
@@NathanDudaniand public health die to celebrities promoying food that give you heart disease
@@NathanDudani Governments subsidize animal farming; I imagine they're referring to that. If they would incur the costs themselves, instead of being artificially propped up...
Don't eat processed food
Eat mushrooms or whatever if you don't like meat
The first time I ate an impossible burger, I accidentally ordered it at a Hopdoddy’s. I ordered it not even knowing what an impossible burger was, but It was quite good albeit quite expensive.
Fast forward a week I saw a video on impossible meat, realized what I ate was not real meat, and felt cheated and impressed at the same time. I wouldn’t even have guessed that wasn’t meat. But I never ate impossible again because real meat was just cheaper and delicious
Down under, there's 2 different types of "meat and veg" products down under, as we call them. Some are an honest attempt to put vegetables into a processed meat product, but the bulk are half chicken or beef, the bulk of the rest pea protean, with a carrot to justify a pretty cover shot. Most supermarkets carry one or two, though there seems to be a recent downturn here with the general downturn in plant based products.
I was surprised that current cost wasn't considered here. If you're a meat eater, especially if you're eating processed meats, why spend more money for an inferior product? If we stopped subsidizing the crap out of meat, that would help, but the cost differential makes it even harder to convince people to substitute.
I remember given a vegan fried meat in a super market once it almost tasted like meat at first but then quickly tasted like plastic with that lingering after taste
so why not combine cultured meat with mycoprotein?
I still eat meat, but if we can reduce a lot animal suffering, why shouldn't we do it?
Basically all lab-grown meat IS hybrid - companies include non-animal products for both structure and to reduce cost. I don't specifically know of any using mycoprotein (it's mostly plant-based, AFAIK) but I wouldn't be surprised if that happens or is already happening!
Looking forward 4:04 to the peocessed foods deep dive.
After realizing and avoiding as much if it as possible (white bread, anything with "enriched" flour, anything cooked with vegetable oils, etc...) I've never felt better!
Mmhmm wise choice. I never feel better then when I have a nice organic grass fed and finished steak / meal
Average tofu/mushroom enjoyer here. I was surprised when I learned my diet is technically flexitarian.
I remember the one time I tried Impossible burgers, the texture was spot-on, but the flavor was not "meat" at all. It tasted like what it was: a spiced bean patty. It wasn't bad, but it definitely didn't taste like meat.
Imitation chicken products however, are much better in that regard....mostly because the majority of the flavor comes from the breading and any sauces you add lmao
Honestly, beyond burgers used to be really good before they changed the recipe and made it “meatier”
You probably could find some meat/non&animal protein hybrids if you look in the canned food section. A lot of stews come with real meat and "textured protein products" from non-animal sources.
I think a lot of people view meat alternatives wrong. They're called meat alternatives, not meat substitutes. They don't have to taste like meat and that's not entirely the point. It's about whether or not you'd prefer it over meat or not. And for me, I prefer beyond burgers over cruddy beef patties. I think this is easier to think about if you come from a culture that incorporates plant based proteins into foods. I'm Chinese and tofu isn't a "meat substitute". It's tofu and is just another ingredient.
I think the stigma against these products is because the attempt is to mimic meat. There are plenty of vegan and vegetarian meals that are just as good as meaty meals. For example having nachos with potatoes and beans is awesome on its own.
"Look what they have to do for a fraction of our power." - me quoting Invincible after watching this video and all the twists and turns you have to go through to make a good meat substitute
Insaturated fats image was some serious cursed chemistry
I eat meat, and personally find meat substitutes to be really disgusting, and I have seen a lot of people reacting similarily.
I personally prefer non- meat dishes that are made to be its own thing, rather than worse tasting immitations of meat. Falafels are delicious, but presenting them as a "meat substitute" gets people to recoil and talk shit about them.
0:24 Oh hey, it's that bastard Milo
(Iykyk)
Thank you for this great video! I am a meat eater, too, but I also like "fake meat". The problem, for me, is not the taste - it tastes great, although not really like meat. These products are just twice as expensive as their meat counterparts. At least it is so here in Germany.
Cool video. I've found slowly moving away from a meat centric diet made me no longer crave replicating whole meat texture so perfectly. It's no longer the end goal. "Meaty" is great, but I don't really care if its the same. I agree that fast food style meat is getting pretty close to indistinguishable, at least on the beef side.
yellow tail is an entirely different fish, you probably meant to saw yellowfin tuna at 4:30
Some Fast food places have done Beyond Burgers. and if they were a 1:1 price tag. I WOULD do beyond beef every time. not because I like it more, but because i like it THE SAME. it's perfectly fine to me, i ALMOST can't tell it's not beef. but...I'm not in a place where I can spend MORE on food than I need to. but either way, beyond burger IS a great alternative to a good big burger. kinda like the tuna roll. a lot of other things going on, masking it.
I can easily tell they arent beef, but the flavor is good in its own right so I dont mind. its like how I enjoy beef burgers, turkey burgers, and even pork burgers. They all taste great but have different flavors, but I like them all quite a lot. To me, an "impossible burger" is the same kinda thing. It does taste different, but it still taste good regardless.
But yea, the price is definitely the main reason I dont eat that stuff more often. I just simply cant afford it.
Its funny that they are so hung up about texture, when various cuisines and chef come up with many fancy methods of cooking that change the texture of meat.
E.g a braise has a different texture from a steak, whiich has a different texture from burgers.
I think focusing on price and health are more important than texture.
My roommate likes to make burgers using Beyond Beef, but she doesn't just use the meat as is. She likes to season it herself, and it comes out really good. It's not a perfect imitation of meat, but it's delicious, and that's the important thing. Maybe people just need to actually season their imitation meat more instead of asking the imitation meat to do all the work for them?
Not having cell walls make a difference.
People actually don't like meat, they like the glucose, salt, and MSG that season it these days.
I genuinely prefer the plant-based burgers, ethical and environmental reasons aside (which are reason enough for me). The texture is way better with less effort (I prefer tender and juicy) and the flavor is much more to my liking, with a strong, meaty umami flavor that compliments whatever I put on it. It doesn't taste like beef to me. It's not a 1:1 beef replacement, and I don't want it to be. I genuinely prefer the plant-based ground "beef" for what it is. I just wish I could afford it, but even real ground beef is too expensive for me to buy very often, even if I wanted to.
I worry a lot that consuming only fake meat can result in nutritional deficiencies that are not being published because it hurts the fake meat industry. :/
I often hear about vegetarian and vegan people suffering nutritional deficiencies. I think making fake meat should be secondary to just making tasty food. Maybe plant and fungi alternatives would be tastier if they just stopped trying to be meat.
The first title to this video was better.
I am not willing to switch over to the current meat alternatives not because I think they are not good enough, but because the price is still just to dam high. Less than a pound of impossible "beef" is almost $13 where as for just $4 more, I can get 5 pounds of actual ground beef at about $17 give or take a buck or two for sales.
Is the glitching effect in the video intentional, or is it just my phone
I love a good spicy black bean burger.
As a Muslim, I am curious, is there any different in taste comparing Halal and non-Halal food? Maybe Halal food limit some taste.
CAT
WE SAW CAT
MORE CAT
SCIENCE OF CAT FOOD BUT PRESENTED BY THE CAT
MEOW
I wonder if "vegetarian but not vegan products" that use fat from butter or heavy whipping cream to mimic animal fat would work
The big problem with Impossible is that non-vegetarians running stores and restaurants go "oh its just like meat!" and then try to sell it to vegetarians. Many of us don't want things that could fool you, we want things that taste good. I can't find a black bean burger or quorn cutlet anymore because the shelves are full of Impossible burgers and nuggets.
Combining them sounds great to me, more variety in your meal is a good thing. And I love mushrooms!
There are many of us that have no intention to ever give up real meat. No amount of processing is really going to fool anyone that might define themselves as a carnivore.
I mean, there are also synthesized meat products being developed now. They are real actual meat, that are made by growing cells in lab as opposed to growing full animals.
They are still vastly better for the environment as a good alternative to traditional meat. Those could definitely work and would taste just like real meat since they ARE real meat.
@@eragon78 At the moment, acording to University California Davis, Lab grown meat takes more energy and is worse for the environment that normal animal meat. Quoting them, "by orders of magnitude". The cost to the environment of lab grown meat is 4 to 25 times greater than retail beef depending on the exact process being used. I get you might not have known that, so I figured I would share that info with you.
@@KalijahAnderson I did know that, but the technology is also in its infancy. 10 years go it was hundreds of times more expensive than it is today.
All sorts of revolutionary technologies start off like that.
And yea, I wasnt saying its a good alternative RIGHT NOW. That wasnt my point. My point was that it has a lot of promise as a future alternative.
Also, the statement saying it produces way more CO2 isnt necessarily 100% accurate either. It heavily depends on the method being used. I saw numbers on the CO2 footprint being anywhere in the ballpark of 4% that of natural meat to 2400%. Its a huge range because of the various different methods, as well as the massive differences in scale needed for experimentation vs commercial applications. Things tend to be far more efficient at commercial levels.
But yea, the point is, the technology is developing rapidly. 10 years ago it was magnitudes of degrees worse than it is today, and I suspect in 10-20 years from now, itll be magnitudes of degrees better.
The point is that its possible and has already been done, so now it just comes down to making the process more efficient in both price and CO2 emissions. Both are far easier tasks to managed with a new technology once its been proven to work.
@@eragon78 I was going off the statement that you said 'They are still vastly better for the environment' but if you take into account the energy costs of making the growth medium for it alone, it's more 'expensive' to the environment than retail beef. It might get better, but evolution has had a very long time to make growing animals as energy efficient as it can. Though likely not perfect, I think we have a very very long way before we can outdo nature on that end.
@@KalijahAnderson Sorry, I guess I should have been more clear about that, since its really just the best case thats better for the environment. (Some processes reported only 4% the emissions of traditional meat). But yea, that does depend quite a lot on the specific process being used, and a lot of other factors, and some process are much worse as of right now.
Also, evolution's goal isnt to produce meat in a highly efficient manor, so its not really all that optimized for it at all. Most of the energy that goes into meat production is used just to keep the animal alive long enough to grow up, which makes it VERY inefficient in terms of energy to meat production.
So its really wouldnt be all that hard at all. The difference with meat cultivation is that the energy goes directly to producing more cells of the final production. That cell culture doesnt need to grow up into a full animal with expensive metabolic functions to keep it alive for years. As soon as the cells divide enough times, the process is over and they can be harvested. This makes the process inherently far more energy efficient than traditional animals. Thats why in terms of food, water, and land, its already VASTLY more efficient than traditional meat, and in terms of CO2 production, it varies wildly, but the best scenarios put it as vastly more efficient as well, although that one is far more variable.
Also, in terms of CO2 production, not all industrial processes create CO2, and something requiring more energy doesnt even necessarily mean it produces more CO2. Energy =/= CO2. The reason livestock is vastly worse for the environment are due to byproducts of bodily functions like the production of methane which they burp or fart out. This bodily function simply doesnt exist with cultivated meats as you arent keeping a full animal alive, just a subsection of specific types of cells. This means that by default they wont produce as much CO2 by themselves. What produces all the Emissions with current processes boils down to the production of equipment, energy usage from powering that equipment, and manufacturing the nutrients the cultivated cells need. I would bet the majority of the CO2 emissions likely come from the electricity usage, but this is actually great news since thats pretty easy to fix.
Current electricity in countries like the US are produced mainly with fossil fuels, so it has a high carbon footprint. But you can easily produce the SAME amount of electricity but with vastly lower emissions by using different power production methods like renewables or Nuclear. Any green energy source has vastly lower CO2/KWH production. Switching to those energy sources would mean that anything which produces the majority of its emissions due to electricity usage would VASTLY drop in how many emissions they actually produce. And we already have the technology to completely move away from fossil fuels, so this problem is already solved technologically, it just needs to actually be implemented.
So if that is the bulk of the emissions, then by simply switching to greener electricity generation, the high CO2 footprint almost entirely would go away. The same is NOT true from the CO2 footprint of livestock, because methane is an incredibly potent greenhouse gas, that is produced as a byproduct of living animals, especially in beef production. Those greenhouse gasses are unavoidable unlike the greenhouse gasses associated with electricity production.
Also the reason its so expensive isnt because of the inefficiency of energy, but rather because of all the extremely expensive equipment used to produce it. That equipment is extremely expensive to manufacture and maintain which drives the cost up a lot. But as production methods improve, as well as the scale improves, then the cost will drop quite fast.
Again, basically every technology starts off very expensive and gets cheaper over time. This has already happened with the cultivated meat industry where things used to be 100-1000x more expensive than they are today. Drop that by another 2 or 3 magnitudes in price, and you're in the same price range or cheaper than traditional meat. Im fairly confident that this is definitely achievable. How long will it take? I dont know. But technology improves exceedingly fast in the modern era, so I doubt itll take any more than 10 to 20 years based on the rate these things tend to improve.
Its also important to keep in mind that most traditional meat on the market is also HEAVILY subsidized to keep the price low as well. Remove those subsidies and meat would easily be like 3-10x more expensive than it is now. So in reality, the price benchmark that these cultivated meats need to hit is also closer than you may realize.
As somebody with a meat allergy, I'm not the demographic for most meat replacements. Because, personally, if it is too meat-like, I start to worry I've made a mistake and can't enjoy anything. I'm one of the vegetarians who enjoys just eating other foods. That said, making meat-likes that satisfy meat eaters is a big job, and one that makes sense to pursue. Maybe you'll never replace a steak, but if you can get something very nutritious and pretty close that goes in the chilli, I'm sure lots of people would switch for the foods where the meat isn't the star of the show. That's just my 2 cents.
Or as I like to call it "just eat a fucking mushroom"
0:20 Holy shit a danganronpa reference
It lacks the secret ingredient of suffering
1:09 exactly.... that's why i don't like Beyond/Impossible burgers; i've tried them a couple of times and got that metallic meat-like taste... there are so many cuisines around the world which are meat-light or meat-free (and have been so for centuries) but unfortunately we live on this side of the Atlantic where that knowledge doesn't seem to have reached
Why does any of that matter to you? You have access to those things do you not? They're not lost...
Ok?