Impossible Foods tackles the most impossible meatless meat: the steak

 

Allison Shoemaker, TheTakeout

Jan 9, 2019

 

In a conversation with The Spoon, Impossible Foods C.E.O. and founder Pat Brown made plain that he and the rest of the company have their eyes set on the Great White Whale of the alt-meat world—the Moby Steak, if you will.

 

The news comes on the heels of Impossible’s unveiling of a new iteration of the Impossible Burger, its flagship product. The new, gluten-free burger is made from soy and potato protein, with fewer calories and less fat than its predecessor. Yeah yeah burgers whatever, let’s get to the whole meat-free steak thing, shall we?

 

    While they plan to keep iterating on their flagship ground beef product, Brown explained that they’re also starting to work on what he called “whole cuts of beef,” including steak. “[Steak] has huge symbolic value,” said Brown. “If we can make an awesomely delicious world-class steak . . . that will be very disruptive not just to the beef industry, but to other sectors of the meat industry.”

 

For vegetarians and vegans that miss large hunks of meat as a dining option, this is no small development...

 

more, including links   

https://thetakeout.com/impossible-foods-steak-meatless-alt-meat-vegetarian-1831616304

 

 

Veggie Burger Seducing Meat Lovers

 

Buzz Bradley, B98.5 Central Maine's Country

January 9, 2019

 

Don't get me wrong, I love vegetables...just not disguised as meat. I don't want them to look like meat, I don't want them to cook like meat, and I don't want them to taste like meat. Frankly, the taste and texture are usually off.

 

Apparently that is all about to change. A vegan company called Beyond Meat just announced the release of the “Beyond Burger 2.0,”  which it says sports a new and improved version of its signature Beyond Burger. Into the lab they went and the burger patty was reformulated for a meatier taste and texture, which is the result of a new blend of pea, mung bean, and rice proteins that deliver a more fibrous and chewy texture. The new patty is also lower in saturated fat, kosher-certified, and, just like the original patty, is free of gluten, soy, and genetically modified ingredients

 

People are giving rave reviews of the new burger on both taste and texture. As for me...I'm going to stick with the real thing...

 

more

http://b985.fm/veggie-burger-seducing-meat-lovers/