Right, which is why I'm more excited by "fake" meat vs meat alternatives. There are some trying to recreate literal meat (chemically indistinguishable) but without the animal. If you consider the stomach of a cow to simply be "input grass, output beef" it's obviously a vast oversimplification, but is sort of what is being aimed for, and where I see most of the potential in this market. Numbers I've seen have been close to 1/9 the caloric cost to create a calorie of "fake" meat as opposed to real meat (3:1 as opposed to 27:1).

When it comes to Morningstar's black bean burger, we agree it's not an adequate alternative in terms of taste, but I'd argue it's also not an adequate replacement in terms of health. I mentioned most existing meat alternatives do not provide enough protein. Black beans are generally fine and normally thought of as high protein, but they actually aren't a great source protein since they do not have complete amino acid profiles.