I'm curious to try the Impossible Burger, but I haven't seen it in my area yet.
So much of short-term adoption of these is tied to marketing and time, but their long-term success strikes me as a foregone conclusion.
In marketing, they will need to get past a latent psychological hurdle and in time, waiting for the crotchety older folks who insist, no matter what, on a "real burger." Both things are related to the living generations who have grown up with "real burgers."
https://www.theguardian.com/business/2019/apr/02/burger-king...
I must have high burger standards. One of the reasons I don't cook them often is all the work it takes to make sure they turn out well. Right thickness, right meat, narrow temperature range, cast iron... most home made burgers, including backyard grilled, are so dry & bland you can't eat them without lots of ketchup/mustard/BBQ.
I'm allergic to legumes though, so will continue to consume fish, eggs and meat.
I look forward to trying a Beyond Meat burger / sandwich sometime.
It looks more like meat, sizzles like meat, seemed to have texture of meat, and mostly taste like meat. Not quite meat, though! I'd say main difference, which could've been how it was cooked, was that it was soft and crumbly. It about fell apart vs how most burgers are solid. That's a drawback for most but better for a certain niche in my testing. I might try to sell them that finding, though, given it would expand their market.
A&W was our go-to fast food hamburger place even before beyond meat burgers as their veggie deluxe burger was already fairly good, though I'd still order a meat burger.
Now we both get the beyond meat burger and I honestly can't tell the difference between them and their standard meat patties. Granted, that's a lower bar than fresh ground beef coming off a barbecue, but still impressive.
Granted that Carl's loads their stuff up with ridiculous amounts of sauce as a way to mask their crappiness, but still ... I don't think I'd be able to reliably tell the difference in a blind test.
Given a good burger from a high quality pub and grill or similar, I might be able to.
But as far as I care, that can just become an occasional treat, as it pretty much is now. I'm waiting for a little more word on the nutritional science of these things, but once they look good there, I'll be happy if they replace my regular burger patties pretty much everywhere.
I've never bought (individual) stock before but I'm sorely tempted to buy some of this a few days after it becomes available. Absent some Theranos-level fuckery, I expect that these guys (and their competitors) are going to be huge.
Same for myself. I think this industry will be massive. Never bought individual stocks before. I don't know where to start.
For me, meat tastes amazing if I'm honest.. And I've noticed I tend to prefer burgers that aren't pretending to me meat. In a local pub the other day I had a red pepper and spinach burger that was amazingly crispy on the outside.
What did surprise me was the aftertaste. I get a fairly strong aftertaste when I eat chicken, for example, but not beef. I'm certain not everyone experiences that, and I've never had an explanation. Interestingly, after the impossible burger I got the same strong aftertaste. That may be a clue I can use to identify what causes it to happen for me.
I'd have another one, but I do prefer the beef version a little, and I don't often go to Super Deluxe so when I do it's going to be the real deal.