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   Technology StocksImpossible Foods and Beyond

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To: zax who wrote (8)5/8/2019 12:11:05 PM
From: AmigaComputer
   of 191
zax, Have you tried Beyond Meat burger? Here in Canada we only have Beyond so i have no clue what Impossible tastes like. I def like Beyond. Curious, when you say it was better than the Whopper was it partially due to a desire to dine on a veggie burger that at least tastes "close enough" to a real burger, or is it just plain better than a real whopper's burger? Thanks

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To: AmigaComputer who wrote (18)5/8/2019 12:48:31 PM
From: zax
1 Recommendation   of 191
Amiga -

The Impossible 2.0 Burger was every bit as good as the classic Whopper. Of course it does cost $1 more, but I'm done with meat myself (still eat fish/milk/eggs) so this cost was not an issue to me personally.

As I'd noted earlier, my daughter who is an unrepentant meat lover, preferred the Impossible Whopper to the standard Whopper. She had both in front of her. Strangely enough, I also understand that many vegetarians actually refuse to eat the Impossible burger because it reminds them too much of meat. Personally, I think that's the whole point, LOL.

My understanding is that Impossible is far ahead of the competition in their (patented) recipe, so the strong performance of Beyond IPO should make one doubly excited about the prospects of the Impossible Foods IPO.

I hope you get to try one. I'd tried the Impossible 1.0 Burger at a vegetarian restaurant earlier this year and was very disappointed. The 2.0 at Burger King nailed it... from the flavoring right down to the little pieces of fat-like strings that can get caught in your teeth when you eat the meat...

-- Zax

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To: zax who wrote (19)5/9/2019 5:17:40 AM
From: AmigaComputer
   of 191
Much appreciated Zax for the interesting incite. It would be a fascinating world if a fast food chain popped up which only served vegan fast foods but each offering was an equivalent to what is served at standard fast foods e.g. burger (which is apparently solved now), no-trans fries, hot dogs, apple pies, etc.

o be honest, i would rather eat fast food all day, every day, but due to the high-trans, saturates, sugar (why this isn't just xylitol which is healthy and tastes the same is beyond me), cholesterol, and sodium it is clearly suicidal. So, if someone were to go all in and make a fast food chain that had an entire menu of vegan offerings that were identical in taste and appearance to their corresponding fast food body killers then i would be in heaven. I would convert my kitchen into a room for rent because i would never be in it. ;P

Anyway, thanks for the reply.

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From: Glenn Petersen5/9/2019 8:11:31 PM
1 Recommendation   of 191
The future of the burger

Steve LeVine
May 9, 2019

Actresses Dorothy Sebastian and Joan Crawford, 1925. Photo: Keystone-France/Gamma-Keystone/Getty

From every direction, the underpinnings of everyday life are under challenge — from the jobs Americans once held, to the allies we once embraced, to the decorum we tightly observed. Now, it's the hamburger — the very-nearly patriotic staple of every childhood and backyard barbecue — that's under threat.

What's happening: Last week, McDonald's became the latest major fast-food chain to serve plant-based burgers, saying it will test the "Big Vegan TS" in Germany. By the end of the year, such non-meat burgers will be in 7,200 Burger Kings, 1,000 Carl's Jrs., and hundreds of other fast-food joints.

    -- That's a lot of "imposter" burgers, as George Motz, one of the world's premier hamburger experts, calls the boom in laboratory-invented burgers. "If the next generation embraces these 100%, we will lose a sense of what a real burger should be. They are getting away from the real thing."

The big picture: The hamburger goes back to a surge of German immigrants in the 1800s. When they arrived in the U.S., they brought with them a standard cuisine — chopped meat on a plate, with gravy. In the U.S., it morphed into the Hamburg Steak, a meatball-size dollop of beef between two slices of bread.

    -- In the decades since, each state and region of the country has made its own twist on the burger. Similar adjustments have happened as the burger has traveled to seemingly every country in the world.

    -- Now, the international community is embracing the gourmet burger at places like Smashburger, Shake Shack and Five Guys.
It may seem like people are eating less and less red meat, but that impression holds only if you compare now with the hamburger's peak years. Beef-eating crashed along with the U.S. economy starting in 2008, but has picked up fitfully year by year and is back up to the equivalent of 229 burgers a year, or 4.4 burgers a week, according to the U.S. Agriculture Department. It's a global phenomenon — from 2007-2017, the world consumed an average of 1.9% more meat each year, the Economist reports.

The somewhat jarring arrival of faux beef burgers is part of an unlikely shakeup of the country's cultural bedrock:

    -- There is a potential shift away from gas-guzzling trucks and SUVs to quiet electrics.

    -- American football — versus the international version — is losing its cachet, as teens — their parents worried about permanent injury — drop the sport. More broadly, we have seen the near-demise of the traditional pickup game of basketball (along with street baseball and touch football).

    -- "Americans are intensely proud of their hamburger heritage. It's one of the only American food inventions in the last 100 years," Motz tells Axios. "Now we have invented the fake hamburger."
The burger is bigger than you might think: Motz, a Brooklyn filmmaker, has built a new globe-trotting career around his expertise with hamburgers, including a movie and four books (last year, he published " Hamburger America").

    -- Brazilians, he says, are absolutely crazy about burgers — he says he is soon traveling to Sao Paolo to demonstrate how to grill a better burger. Then he is on his way to do the same in Copenhagen and Paris, where he is to appear at Holybelly, a diner. "I have more Instagram followers in Buenos Aires and Sao Paolo than in New York City."

    -- In the U.S., journalists are positioning the burger in the long culture war, with Republicans placing themselves on the side of beef-eating and suggesting that Democrats "want to kill all the cows." In February, Sebastian Gorka, the acerbic former Trump administration official, equated such thoughts with Stalinism.
Motz feels certain that, even if faux beef is taken up by lots of Americans, it will be only when they feel guilty for environmental reasons, such as the contribution of cows to climate change.

    -- Even millennials, the killers of mayonnaise, cheddar cheese and other American staples of bad eating, haven't — and won't — abandon the burger, he is certain.

    -- "Millennials require not just food but a story behind it. They have to have context." Such as nostalgia, which the burger has.

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To: Glenn Petersen who wrote (21)5/9/2019 8:24:34 PM
From: SI Ron (Crazy Soup Man)
1 Recommendation   of 191
I watched a video last night on the history of the Big Mac. Its over 50 years old now. But it was not originally called the Big Mac. A lady working for a PR firm coined the name but her colleges scoffed at the name. After all other names failed they decided to go with the Big Mac and it took off. She received a very small fee for it and a plaque 20 years later. Thats the only credit she received.

I can't eat burgers as they have way to much sodium, in the bread, patty and sauce. Lots of people don't think bread is loaded with sodium but you will be surprised how much. I am on a 1000 mg low sodium diet.

A Big Mac has over 1000 mg of sodium. A Whopper has over 900 mg of Sodium.

The Impossible Burger at Burger King more sodium at 1,240 milligrams compared to 980 milligrams regular Whopper.

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From: SI Ron (Crazy Soup Man)5/11/2019 11:07:46 PM
2 Recommendations   of 191

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To: SI Ron (Crazy Soup Man) who wrote (22)5/13/2019 11:03:46 AM
From: Glenn Petersen
   of 191
I knew about the sodium in fast food burgers, but not about the Impossible Foods burgers. Too bad, but still a great idea for those without a salt problem. I generally will not touch a salt shaker without wearing a pair of latex gloves.

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From: Glenn Petersen5/13/2019 3:16:04 PM
1 Recommendation   of 191
Europe Sticks a Knife Into Vegan Meat The EU may ban plant-based products from using meaty names like burger

By Carol Ryan
The Wall Street Journal
Updated May 13, 2019 2:00 p.m. ET

Beyond Meat’s plant-based burger patties are appealing to a growing number of consumers. Photo: Daniel Acker/Bloomberg News

The European Union is trying to put vegetables back in their box.

The trading bloc’s agriculture committee wants to ban vegan food products from using terms such as burger and sausage on their labels. The logic is that consumers expect their burgers to be made of pork or beef and will be duped by plant-based pretenders.

More likely the region’s livestock industry smells danger. Meat-alternative products made by companies like Beyond Meat BYND 4.59% and Impossible Foods appeal to a growing number of consumers that want to cut down on meat. A high-profile report from the EAT-Lancet Commission warned that red-meat consumption needs to halve by 2050 to avoid serious health and environmental problems.

Whether or not consumers are fooled, vegan brands have found success in giving a meaty flavor to their marketing. Beyond Meat even puts its products in the meat aisles. It’s a smart way to preach to the unconverted and encourage so-called flexitarians to toss a veggie burger into their basket instead of a beef one.

The EU is being selective though. It hasn’t made a fuss over other food descriptions that aren’t strictly accurate, such as Christmas mince pies or coconut milk. Plant-based meat may be an oxymoron, but it’s safe to say consumers can tell the difference.

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To: Glenn Petersen who wrote (25)5/14/2019 12:50:34 PM
From: Ron
1 Recommendation   of 191
Beyond Meat and Impossible Foods could be the Coke and Pepsi of alternative meat

I've only day traded BYND for now.

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To: Ron who wrote (26)5/16/2019 9:53:37 AM
From: Glenn Petersen
1 Recommendation   of 191
Beyond Meat and Impossible Foods could be the Coke and Pepsi of alternative meat

Quite possible. Both companies have been able to raise huge sums of money.

Impossible Foods’ meatless burgers have made it a $2 billion company

Following Beyond Meat’s IPO, Impossible Foods says it has raised $300 million in its latest funding round.

By Kelsey Piper
May 13, 2019, 1:00pm EDT

An Impossible Burger. Impossible Foods

Impossible Foods, the alternative meat company that makes the Impossible Burger, announced today that it has raised an additional $300 million to take plant-based meat mainstream. The new round of funding was first reported by Reuters.

It’s a big fundraising haul, one that reflects the intense investor demand right now for alternatives to conventional meat. The new round of funding values the company at $2 billion, insiders told Reuters.

Impossible Foods makes a meat-free burger that tastes and cooks a lot like meat. That’s due in part to the protein heme, which the company argues is what gives meat its distinctive flavor. Impossible Foods makes its own heme from yeast fermentation. With the release earlier this year of their new recipe, the Impossible Burger 2.0, many meat-eating customers have said they can’t tell the difference between the Impossible Burger and ground beef.

It’s been a good year so far for Impossible Foods and for its competitors in the meat alternatives space. In April, Burger King announced the launch of the Impossible Whopper, and after the new burger met with eager customers and good reviews, the company announced it will start offering it at every US location. Qdoba also announced that it will be offering Impossible meat at its 730 US restaurants after a successful trial in Michigan.

Impossible Foods’ fundraising announcement comes a week after a stunning IPO for its competitor, Beyond Meat, which offered its stock at $25 and is now trading at $70. “I think [the Beyond Meat] IPO indicates that retail investors along with retail consumers are ready for something better than the meat they’ve been eating for decades,” Impossible Foods CFO Lee told Reuters. He said, though, that Impossible Foods does not immediately intend to go public.

“We believe in self-reliance. Being ready to go public is a priority for the company because we need to be operating at the highest level of rigor,” Lee said to Reuters. “But we are not in a rush, nor are we announcing an IPO filing.”

Impossible Foods’ investors include Khosla Ventures, Bill Gates, Google Ventures, UBS, Horizons Ventures, Viking Global Investors, Temasek, Sailing Capital, and the Open Philanthropy Project.

The rise of plant-based foods is actually a big deal

There’s a lot wrong with our food system — from animal cruelty to antibiotic resistance to its contributions to climate change. But people really like meat, and efforts to curb these problems by convincing people to switch away from meat haven’t worked well. There are about as many vegans and vegetarians as there were 20 years ago.

That’s where plant-based meat alternatives can step in. Products like veggie burgers, fake chicken, soy milk, and almond milk are growing in popularity and market share — and even better, they’re getting tastier and harder to distinguish from animal products.

Impossible Foods makes its products with heme, a protein cultivated from soybean roots that is credited for lending the Impossible Burger its strikingly meaty flavor. Even people who eat meat are often happy to substitute an equally tasty alternative that’s better for the world.

Beyond Meat founder Ethan Brown told my colleague Sigal Samuel that 93 percent of consumers who buy Beyond Meat also buy animal meat — and he’s fine with that. It’s a sign these products, far from being a just-for-vegans eccentricity, are going mainstream.

Impossible Foods CEO Pat Brown (no relation) told Vox the same thing in a 2017 interview, calling the vegetarian and vegan market “a complete waste in terms of our mission.” The company’s aim is to reduce meat consumption, and so selling food to vegetarians doesn’t advance that goal at all. The Impossible Burger only achieves its results for the planet when it’s sold to meat-eaters in the place of meat — and that’s who the company is targeting.

With the surge of consumer and restaurant interest in plant-based foods has come a surge in investment from titans of the meat industry. Last fall, Perdue Farms announced it was looking into its own plant-based products. Tyson Foods announced in February it was launching a plant-based product line. Since 2016, Tyson has also made investments in plant-based and lab-grown meat research and operations, putting money into the cell-based meat startups Memphis Meats and Future Meat Technologies Ltd. and in the plant-based meat startup Beyond Meat.

Of course, total investment in the plant-based meat sector remains a tiny fraction of investment in the conventional meat sector — and that will take a long time to change. Plant-based meat companies can’t produce enough burgers to displace much of the meat market yet, though that’s one of the things they are raising money to attempt to change.

It’ll probably be a long time before these alternatives can replicate the experience of a steak — though engineers are hard at work on it. In the meantime, they’re finding their niche with burgers and ground beef. Restaurants and consumers, going by the recent surge of interest, are increasingly getting on board. And investors look increasingly willing to bet on new meats.

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