I started using Impossible in any beef recipe which highly seasons or sauces the meat, and can't tell the difference. Or don't care enough about the difference. Talking hamburger helpers, manwhiches, casseroles, that sort of thing.
The price of Impossible and Beyond per pound is still higher than real beef, probably due to government subsidies artificially reducing the cost of beef. Once the equation flips I expect just about every fast food menu item, freezer food, and quick prep box to switch to these new vegetable meats.
There is a snowball effect happening. More and more places and products are offering a meat alternative because Impossible and Beyond are 1:1 recipe substitutes. This brings the cost down as manufacturing processes can scale up. Confidence is growing and taste isn't suffering. Toward a vegetarian future, economics will succeed where ethics and wellness have failed.
The price of Impossible and Beyond per pound is still higher than real beef, probably due to government subsidies artificially reducing the cost of beef. Once the equation flips I expect just about every fast food menu item, freezer food, and quick prep box to switch to these new vegetable meats.
There is a snowball effect happening. More and more places and products are offering a meat alternative because Impossible and Beyond are 1:1 recipe substitutes. This brings the cost down as manufacturing processes can scale up. Confidence is growing and taste isn't suffering. Toward a vegetarian future, economics will succeed where ethics and wellness have failed.