Beyond Meat: What If We All Go Beyond?

When Ethan Brown was a young boy, he loved hamburgers. Especially the Roy Rogers’ Double R Bar Burger, a quarter pound beef patty, with a seared slice of ham and American cheese.

But one day, it began to seem less appealing to him. His love of animals started to make him uncomfortable as he made the connection between his hamburger and the cows he loved on the local dairy farm. This led him to veganism and a deep respect for all creatures, and ultimately led him to create his visionary company, Beyond Meat.

Brown knew that for people who love burgers, the typical veggie burger isn’t going to make them happy. They don’t look like a burger or taste like a burger.

So, he turned to a group of scientists who could work magic by transforming beans and peas into something that was pretty close to a Double R Bar burger. Their process involves breaking down plant proteins on a molecular level, realigning them and shifting them around, going through a process of heating, cooling, and pressure, and finally reconstructing a product with the texture and feel of meat.

Then there is the flavor. The taste of a hamburger is made up of some 1,000 molecules.  The company isolated these molecules and then searched for them in plants. Their formula is top secret, but the result is rather amazing.

For the color, they’ve opted for beet juice and pomegranate extract. And the caramelized browning appearance when cooked in a pan comes from apples. Apples turn brown when exposed to air, so they added apple extract to make their burgers brown as they are cooked.

Eating meat is not good for our planet and is a big contributor to greenhouse gases and climate change. Studies have shown that red meat production is responsible for up to 40 times more GHG than most vegetable and grain production. According to Beyond Burger, making their product creates 90 percent less GHG, uses 46 percent less energy, uses 99 percent less water and 93 percent less land than creating a beef hamburger.

From the Beyond Meat web site:

“We believe there is a better way to feed our future and that the positive choices we all make, no matter how small, can have a great impact on our personal health and the health of our planet. By shifting from animal to plant-based meat, we can positively impact four growing global issues: human health, climate change, constraints on natural resources, and animal welfare.”

They leave us with the question… What If We All Go Beyond?


According to Animal Clock, 35 million head of cattle, 123 million pigs, and nearly 8 billion chickens are slaughtered each year in the U.S. for food.


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