This brand was tested by German magazine called "Öko-Test" on their ingredients. Also not for the first time. It got a BAD review again because it contains too much mineral oil in it (could have various reasons, packaging of ingredients or oily manufacturing machines) and 20g fat per 100g "meat".
So it's unhealthy on mineral oil (MOSH) which can easily accumulate in your body and fat percentage.
One of the sources which you can Google translate:
The fat percentage criticism strikes me as a bit odd.
At least where I am (USA) ground meat is categorized by its fat percentage and 20% fat is the standard I usually see in the supermarket.
I guess what I'm saying is: 20% is indeed a high fat percentage, but it's also the typical fat percentage for conventional meat so it feels disingenuous to use it to criticize plant-based meats.
The discussion of the fat percentage misses the relevant concern. Mineral oil, unlike vegetable or animal fat, is a petroleum product and carcinogen that bioaccumulates in body fat.
The oekotest.de link also discusses methylcellulose as a cause of indigestion (a symptom mentioned in this thread), and the presence of genetically modified soy. GM crops are a concern because of their tolerance to high pesticide levels.
The 20% fat does not consist of mineral oil. The mineral oil content is separate, and from contamination from machinery etc (presumably much much less than 20%).
Nah, it's all the same. People who need to drain mince don't know how to cook properly.
Burgers are supposed to be made with lean meat but with extra fat added in to make it nice again. That's the whole point of a burger. You take tough, lean meat that is otherwise undesirable, and grind it up and mix it with fat. Essentially creating the perfectly marbled steak. Grinding premium cuts is idiotic.
says that you end up with 2.6oz for 80/20, 2.7oz for 85/15 and 3.1oz of meat for 90/10. Not disagreeing with you on flavor, just thought it was interesting that you end up with less burger.
Totally depends on how you're using it. A burger over flame needs that extra fat to stay moist or you'll get a sad, dry burger. Making tacos on the other hand makes it gush out when eating and grossly congealed when refrigerated.
That's probably great for bolognese or tartare (to name a couple of random examples), but use that for a burger and it would be horribly dry (unless you cooked it rare/medium rare)
Although I'm sure it's possible to make a plant based burger that doesn't need 20% fat by tweaking other stuff that you can't change with ground beef. (I've had potato/sweet potato patties that were great and basically fat free, but obviously not much like actual meat)
Yes, what you call minced beef is called ground beef in America. Not to be confused with mincemeat, though, fellow Americans! I was very confused the first time I had that in the UK.
You may want the primary source, Öko-Test [1], here. Your two links are really unclear about what they mean.
It's evident from the Öko-Test article that they are referring to contamination ("residue" of mineral oil, as they call it). Unfortunately, the published results are behind a paywall, and they don't explain in the article just how significant the contamination is. For all we know, it could be an insignificant amount. It's also unclear if they tested any meat products for similar types of contamination.
So it's unhealthy on mineral oil (MOSH) which can easily accumulate in your body and fat percentage.
One of the sources which you can Google translate:
https://www.businessinsider.de/gruenderszene/food/beyond-mea...
Another English article:
http://www.ezineblog.org/2020/12/12/beyond-meat-fails-the-te...