Excellent article and well researched. Thanks. One tiny nit - I see this "plant based has higher sodium" argument made all over the place, but it's a comparison made to unsalted animal meat. Neither Impossible or beyond require additional salt when cooking, but I add ~1tsp of salt per lb of beef, which translates to ~600mg of sodium per 4oz serving, which is twice the difference. And food service burgers undoubtedly have an even greater amount of salt added.
Hi Michal, thanks for this well-researched piece. Regardless of what happens to PBMA sales, the structural trend for meat consumption in developed markets is likely to continue downwards. This begs the question: if PBMA sales don't pick up to compensate, how will people replace the meat on their plates?
I think the answer could lie in thinking more imaginatively about whole foods - mushrooms, for example, can be cooked in a hundred different ways and can be the star of the show without having to create something artificially that looks like a burger or a sausage. Rethinking vegetable cookery might therefore be an alternative path to adopting plant-based meats, and this could lead to a huge opportunity for enterprising cooks and influencers.
Excellent article and well researched. Thanks. One tiny nit - I see this "plant based has higher sodium" argument made all over the place, but it's a comparison made to unsalted animal meat. Neither Impossible or beyond require additional salt when cooking, but I add ~1tsp of salt per lb of beef, which translates to ~600mg of sodium per 4oz serving, which is twice the difference. And food service burgers undoubtedly have an even greater amount of salt added.
This is a great article. Thank you.
Hi Michal, thanks for this well-researched piece. Regardless of what happens to PBMA sales, the structural trend for meat consumption in developed markets is likely to continue downwards. This begs the question: if PBMA sales don't pick up to compensate, how will people replace the meat on their plates?
I think the answer could lie in thinking more imaginatively about whole foods - mushrooms, for example, can be cooked in a hundred different ways and can be the star of the show without having to create something artificially that looks like a burger or a sausage. Rethinking vegetable cookery might therefore be an alternative path to adopting plant-based meats, and this could lead to a huge opportunity for enterprising cooks and influencers.
Very good analysis Michal. I like to think we're at the foot of that slope of enlightenment right now.
Excellent article Michal.