VeggieBoards - Reply to Topic
Thread: The All-Vegan Impossible Burger Will Be Everywhere Soon Reply to Thread
Title:
Message:
Trackback:
Send Trackbacks to (Separate multiple URLs with spaces) :
Post Icons
You may choose an icon for your message from the following list:
 

Register Now

In order to be able to post messages on the VeggieBoards forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in


  Additional Options
Miscellaneous Options

  Topic Review (Newest First)
03-26-2017 09:37 AM
leedsveg
Quote:
Originally Posted by Jamie in Chile View Post
I'd be hesistant as well Purp. I might try it but I'm not really bothered. I prefer burgers that don't taste like meat at all. However I think such burgers do have a role to play for those who are only semi-convinced by the ethical arguments for veg lifestyle or doing it more for environmental or health reasons.
I think they could also have a role to play for veg*ns who like their taste.

Lv
03-26-2017 08:59 AM
Jamie in Chile I'd be hesistant as well Purp. I might try it but I'm not really bothered. I prefer burgers that don't taste like meat at all. However I think such burgers do have a role to play for those who are only semi-convinced by the ethical arguments for veg lifestyle or doing it more for environmental or health reasons.
03-26-2017 12:31 AM
Spudulika I like the Linda McCartney quarter pounders. They too look very like beef burgers when cooked, and they're juicy too. The flavour is slightly malty, but I like that.

http://www.lindamccartneyfoods.co.uk...burgers/?Vegan
03-25-2017 10:58 PM
Purp I'm not sure about this... It looks a little too, uh, "real" for me...That's just me, though.
03-25-2017 12:44 PM
Werewolf Girl
The All-Vegan Impossible Burger Will Be Everywhere Soon



Quote:
Since the Impossible Burger’s debut on the meat-centric menu of restaurateur David Chang’s Momofuku Nishi, Impossible Foods’ premier product has continued to gain momentum. Every day, hungry customers would line up outside Momofuku Nishi waiting to get a taste of the vegan “burger that bleeds.” Thanks to an innovative combination of wheat and potato protein, coconut oil, and heme, an iron-rich compound, the Impossible Burger is closer to the real thing than any other burger. No matter if they were vegan, vegetarian, or meat-eater — everyone wanted to experience how true to the taste and texture of a beef patty the Impossible Burger truly was.

Shortly after, the Impossible Burger was added to the menu of several high-end restaurants, each with their own interpretation of how to serve it. Most recently, Bareburger, an organic restaurant chain with 44 locations in five countries, added the Impossible Burger at one of their NYC locations with plans to expand to other U.S. locations, offering a customizable experience and bringing the meat-free burger that tastes like the real thing even closer to mainstream consumers. Bareburger CEO and co-founder Euripides Pelekanos told Fortune that unlike other vegan burgers, the Impossible Burger is “geared toward meat eaters,” continuing, “It’s not going to live as [a] veggie burger on the menu. It’s going to live side-by-side with the beef burger.” At a time when more people than ever are cutting back on meat consumption, the plant-based Impossible Burger is giving consumers something that has been missing up until now: a meatless option that is practically indistinguishable from the real thing.

However, the success of the Impossible Burger at high-end restaurants was only the beginning. Rather than settle for being the sole vegan burger option, Impossible Foods’ CEO Patrick Brown is looking to make the burger that bleeds the new norm at every burger chain. And now, a future where even more Americans can pick up the Impossible Burger from a local restaurant is closer than most of us thought possible. Impossible Foods just cut the ribbon on a large-scale production facility located in Oakland, California.

As reported by The Good Food Institute, the facility will allow Impossible Foods to increase their production capacity from enough burgers to supply only eight restaurants to enough for 1,000 restaurants. That’s at least one million pounds of meatless meat per month (enough to make four million burgers), which is 250 percent more than their current capacity, according to a report by Yahoo! Finance. The entire game is about to change. But what makes this burger so different from the prepackaged veggie burgers we’re already familiar with?

In its “raw” form, the Impossible Burger looks no different from ground meat.
burger
When cooked, it sizzles and sears like a real burger — right down to the crispy exterior.
burgerb

Yet, the center remains pink and juicy — the nickname “the burger that bleeds,” isn’t just talk.
Read the rest here: http://www.onegreenplanet.org/news/i...erywhere-soon/

It seems weird but as long as it's vegan I'll try it...

What I'm really curious about is if meat eaters will like it, imagine how many cows could be saved if they made the switch!

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off