Imo impossible meat is superior to beyond although nutritionally it’s a mixed bag. It introduces a decent amount of carbs (9g per 4oz) and has over 5x the sodium of beef. But it also has a bit of fiber and a either comparable or more vitamin/mineral content than beef. Protein is comparable to 80% ground with 20% less caloric content

Beyond is similar.

They’re both basically vegetable proteins with binders and fats and some flavorings. The big game changer flavoring is leghemoglobin which both use. It’s a protein isolated from soy that is very similar to certain enzymes from bovine muscle. Impossible got the fda to approve it in 2019 and it was challenged; there are some concerns on whether it is safe to eat. I’m not super well read on the issue but from what I’ve perused the issue is one of a lack of long term testing and not of any direct concern.

The textural difference between the two is because beyond uses isolated pea protein, which gives it a texture that’s a bit chunkier and imo more sausage like, and impossible uses soy protein, which imo is more like a cheap burger patty you’d get at McDonald’s.

The fats are typical fats like coconut oil or sunflower oil to recreate the fatty part of beef and this is the current weakness of the products imo. Coconut oil is used because it tends to stay solidified at room temp so when you’re making patties it feels like there are chunks of beef fat. In practice this is weird because they are far too hard and aren’t dispersed enough throughout the product; I believe this is why these fake meats tend to stick to the pan much easier than actual burgers cooked in a skillet.

The binders are big scary words like methylcellulose which is also a source of fiber and can be used as a laxative so people latch onto that and freak out. But it’s only used as a binder to help it hold everything together here so it’s like a tiny amount that just provides a bit of fiber that you probably desperately need if you’re having burgers for dinner. Fun fact: Certain preparations of methylcellulose (a4c) turn into gels when heated so you can use them to make hot ice cream! It’s pretty weird to eat, like a normal ice cream base that solidifies when you put it into boiling water

The other ingredients are stuff like beet juice for coloring

Final fun fact: technically impossible meat is not vegan because animal testing was done during its development.

Thanks for reading my unprompted essay on the composition of modern vegan meat substitutes. This was brought to you by my failed interest in becoming a food scientist. Also you may note I don’t really discuss how they compare to meat and that’s because I don’t eat meat which by law I am required to mention in all posts about food

If there’s one dish where I feel it’s a waste to eat animal meat, it’s hamburgers. Vegetarian alternatives have come a long way and in a burger they’re often the superior option.

There’s a small difference for sure, but the BM patties are far from inferior. And much of the difference is masked by condiments anyway.

Lemmy has a different ides of what counts as food porn.

I feel like a lot of you never had a good hamburger in your life

I'm gonna need an explanation of your bun situation. From here that looks like you're using extra wide english muffins or something.

I really enjoy BM's burger personally. Taste is good but the real kicker is the texture and how it really has some body to it. What's the consensus on them?

Both of these look pretty mediocre. wtf are you doing with the cheese? lmao

I can't wait for lab-grown meat.

"From lab to slab!"

I'm not sure how I am supposed to judge food based on pictures. It could look like dwarf barf, if it tastes and feel good it's ok.

They both look terrible tbh

We should make a “just alright food” community

Had Beyond a few times, it's really impressive. I'm not a vegetarian (sorry) but rather a meat reducer. Keep making stuff like this available and I and many people like me will have no more excuses.

You seem to have accidently put the cheese on the bottom.