Vegan burgers: How Impossible Foods, Beyond Meat mimic the texture, appearance and flavor of beef

impossible burger vs beyond burger
Credit: Eat this, Not That

Texture, appearance and flavor: These are the elements of meat that the new vegan alternatives from Impossible Foods and Beyond Meat are trying to capture, with varying degrees of success. Here’s how they do it:

To put it simply, plants are crunchy, and meat is chewy. This is why veggie burgers can often feel crumbly or mushy in texture …. To solve this problem, researchers have spent years isolating and cataloging a wide variety of plant-based protein sources. As a result, the texture of modern vegan meat — provided by wheat or pea proteins, among others — can be fantastic.

The other major factor in beef’s texture is animal fat, which provides mouth-coating richness and juiciness.


Related article:  Video: 'Impossible burger 2.0' on the verge of matching real beef—will it change how we eat?

That’s very hard to capture with plant-based fats, because …. [t]he melting point of a fat is linked to its level of saturation — the number of single bonds versus double bonds in its fatty-acid chain. Animal fats tend to be more highly saturated than vegetable fats ….

There are a few exceptions, notably palm and coconut oils, which are highly saturated …. Both Impossible Foods and Beyond Meat use coconut oil as their primary fat, producing a mouth-coating texture similar to animal fat.

Read the original post

Outbreak Daily Digest
Biotech Facts & Fallacies
GLP Podcasts
Infographic: Deaths from COVID-19 are far higher than reported estimates

Infographic: Deaths from COVID-19 are far higher than reported estimates

More than 2.8 million people have lost their lives due to the pandemic, according to a Wall Street Journal analysis ...
News on human & agricultural genetics and biotechnology delivered to your inbox.
glp menu logo outlined

Newsletter Subscription

Optional. Mail on special occasions.
Send this to a friend