I have a simple question. Should plant-based products that are meant to replicate the taste and texture of real meat be allowed to be called meat?

A few years back there was a widespread release of a particular meat alternative made by Impossible Foods. Research scientists there produced a food cocktail of ingredients to come up with a flavor profile that we identify as meat flavor. Specifically, “Heme,” an iron-containing molecule that is also found in hemoglobin (blood). This molecule, when added into the plant-based mix, makes it taste like meat. The growing success of the Impossible Burger has made its way into White Castle, fine dining and even Michelin-starred restaurants. For many chefs around the country this presented new opportunities in their quest to satisfy vegetarian and vegan diners beyond just vegetables, nuts and fungi like Public in NYC. As of November 2018, Impossible burgers are being served in over 5,000 restaurantd around our nation. The company said they have produced over 13 million burgers and counting.

Impossible Foods introduced a new version of its signature burger, called Impossible Burger 2.0. The latest iteration claims to be tastier, juicier and more nutritious — featuring 30 percent less sodium and 40 percent less saturated fat than the current recipe and just as much protein as 80/20 ground beef from cows. It’s also gluten-free, replacing wheat with soy protein.

Late last year, Impossible Foods CEO Pat Brown announced that the company's R&D team has been working at light speed since its initial release to the industry. The company continues to scale up production for the current demand and they plan to release a “raw” version of the burger in grocery stores by the end of the year. The company claims it will cost about the same as USDA premium ground beef. Currently, Impossible Burgers are only available to foodservice providers. Brown doesn’t want to stop with burgers; the current focus is on “whole cuts of beef,” including steak.

Back in the late 70s I dipped a toe into being a vegetarian (please don’t judge me) and having a great plant-based burger would have been a dream come true. Bryant’s BBQ in Kansas City, Mo., was the tipping point and the demise of being a vegetarian. I have been a loyal carnivore ever since. I will say, though, since I’m on the other side of 65, I’ve reduced my meat intake by choice. However, nothing to date has replaced my desire for bacon or a juicy thick grilled aged steak.

Definition of meat – “Merriam-Webster

Meat

1: especially solid food as distinguished from drink

b: the edible part of something as distinguished from its covering (such as a husk or shell)

2: animal tissue considered especially as food:

a: FLESH sense 2b also : flesh of a mammal as opposed to fowl or fish

b: FLESH sense 1a specifically : flesh of domesticated animals

Have you tasted or tried any of these plant-based products and what are your thoughts?

Live well.

Beef patties vs. plant-based patties

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