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   Technology StocksImpossible Foods and Beyond


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To: SI Ron (Crazy Soup Man) who wrote (48)6/9/2019 10:20:13 AM
From: Glenn Petersen
3 Recommendations   of 193
 
zax put up the Impossible Foods board prior to the Beyond Meat IPO. Perhaps he should expand the title and scope of the board to include both companies. An Impossible Foods offering is inevitable. Even though they deny that they are considering it and have not had any problems raising private equity, the Impossible Foods people have to be seriously considering going public. Irrational exuberance does not last forever and they have a fiduciary duty to their shareholders to exploit the current market conditions. The pricing of the Beyond Meat left a lot of money on the table. The underwriters, who had to know the extent of the demand for the offering, screwed the company. Impossible Foods does not have to repeat that mistake.

Kudos to zax for recognizing the “meatless meat” trend.

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From: Ron6/11/2019 10:33:45 AM
   of 193
 
BYND nice pullback here on a downgrade.
Meanwhile:
Beyond Meat Announces 'Meatier' Burger for Summer
marketwatch.com

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To: Ron who wrote (50)6/12/2019 1:54:14 PM
From: zax
3 Recommendations   of 193
 
I've (for now) associated the BYND (Beyond Meat, Inc. 142.30 +12.90%) ticker symbol with this board as a temporary placeholder to give you folks an inkling of a clue as to the potential of an Impossible Foods IPO.

I have also made a change to the board introduction:

Old Text:

No IPO has yet been announced.

New Text:

No IPO has yet been announced. We'll use the BYND ticker with this board, for now, as no small hint to Pat Brown: If your also-ran competitor can do this outrageously well on the public market, why not make a go of it yourself? People are dying to give you their money and help you save the world. Think about all the talent you could acquire in your quest to save the planet when you can PRINT YOUR OWN MONEY.

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From: zax6/12/2019 7:55:19 PM
   of 193
 
Tonight I tried No Evil brand Italian Sausage, which my wife picked up for me at Whole Foods.

It is edible. It is spicy like real sausage, and the texture is weakly passable for meat. It has a bit of an unpleasant after-taste, sort of like the way certain older sugar substitutes have an unsavory aftertaste serving to remind you that you are eating something with an additive or imitation flavor. You get that "chemical-ish" experience.

I was able to finish my plate, but I won't be having this again.

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To: SI Ron (Crazy Soup Man) who wrote (30)6/13/2019 11:45:37 PM
From: Alex MG
1 Recommendation   of 193
 
You are right, vegans are a satanic cult


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To: Alex MG who wrote (53)6/14/2019 10:18:27 AM
From: zax
   of 193
 
Not sure that I buy into the conclusion of this study, but here it is, nonetheless...

Lab-Grown Meat Will Overtake Plant-Based Alternatives By 2040, Study Says

Cultured meat could overtake plant-based alternatives like Beyond Meat and Impossible Burger as early as 2040, according to a new report. The research, from consultancy firm AT Kearney, finds that meat grown in a lab from cells will ultimately become more popular than vegetarian food that replicates the taste of animal products. By then, most of the world's burgers will be entirely meat-free. The report claims that, over the next 15 years, the market will shift toward lab-grown meat as alternatives struggle to maintain their momentum from early innovation. Consumer preferences will also drive a shift to the lab-based approach, as the researchers argue that the similarity to meat drives commercial potential and that, ultimately, lab-grown meat will still taste and feel much more like the real thing.

These products will drive down meat consumption even as the whole industry expands, but scientists are unsure whether this will be good for climate change. University of Oxford research found that, while methane-producing cows are lambasted as a major source of greenhouse gases, the methane they produce only stays in the atmosphere for around 12 years. Carbon dioxide, which a lab would in theory produce in spades to power the production of cultured meat, can last for thousands of years. However, this week's report pushes back on this notion, and finds that meat alternatives are far more resource-efficient than conventional meat. When taken as a grain-to-meat ratio, animals only operate at around 15 percent efficiency. Cultured meat only needs around 1.5 kg of crops like soy, pease and maize to produce 1 kg of beef, resulting in a 70 percent conversion rate. Plant-based products need around 1.3 kg per kilo of "meat," resulting in a 75 percent conversion rate.

via SlashDot

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To: zax who wrote (54)6/14/2019 12:06:35 PM
From: Glenn Petersen
1 Recommendation   of 193
 
Taste will be a work-in-process. Look how long it took artificial sweeteners and no-sugar-added ice cream to get it right.

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From: Glenn Petersen6/21/2019 1:21:51 PM
3 Recommendations   of 193
 
The Fake Burger Face-Off — Impossible Foods Vs. Beyond Meat

uproxx.com

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To: Glenn Petersen who wrote (56)6/21/2019 1:51:37 PM
From: Ron
1 Recommendation   of 193
 
Without getting too deep into the weeds here, I notice the Beyond Meat is mostly yellow peas, rice
and beans and the Impossible is mostly soy, coconut oil and potato. I'm guessing the Beyond is heavier
with carbs. Would like to see a more detailed nutritional analysis. The Beyond Burger was 'pretty good'
that's as far as I'll go, but the price was very high compared to top quality ground beef. The Burger Kings
here aren't carrying the Impossibles yet, but when they do, I'll definitely try them out.
BYND has been a great day trader... have yet to hold the stock overnight.

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From: zax6/28/2019 12:52:04 PM
1 Recommendation   of 193
 
Impossible made fake meat a hot commodity. Now it could be a victim of its own success

cnn.com

Something extraordinary is happening behind the scenes at Impossible Foods.

The company has seen a huge surge in demand. And though you wouldn't know it from stepping into its Bay Area headquarters, it's in a frenzy.

The problem: Impossible is running low on fake meat.

The company makes a plant-based protein that can be fashioned into burgers. Its audacious goal is to help eliminate the need for animals from the meat supply by 2035. Today, Impossible is a marquee brand in one of the hottest sectors of the food business.

Impossible's main office in many ways fits the startup mold: Employees work at desks in an open-concept layout, pausing to play ping pong or meet in conference rooms with cute names like "Jello" and "Ice Cream."

But the calm order is deceptive. It's not business as usual there.
The number of orders for Impossible Burgers just keeps rising, and the company, founded in 2011, is struggling to keep up.

Some of the office workers have been voluntarily reassigned to Impossible's factory in Oakland, where they work 12-hour shifts in what is essentially a warehouse-sized refrigerator. The temperature is 38 degrees, and the tasks include packing boxes and operating machinery. They've given up weekends, toiling from 3 PM to 3 AM or vice versa.

To appease frustrated customers including high-end restaurants, Impossible, which usually sells its product through a network of more than 400 distributors, has started FedExing shipments directly. And it's shifted from making patties to selling only five-pound bricks of the plant-based protein. The bricks, though not ideal for most restaurant customers, are more efficient to make and require less packaging.

It's been a "company-wide scramble," said CEO Pat Brown. But a welcome one.

Shortages aside, it's a good time to be Impossible. Interest in plant-based protein has spiked as consumers, looking to eat healthier and reduce their impact on the planet, give meat substitutes a try. Impossible's main competitor, Beyond Meat, has impressed investors so much that its stock has more than doubled since debuting on the stock exchange in May — a sign that Wall Street thinks the trend has legs.

But interest in the product also means that young companies like Beyond and Impossible, which is still privately held, may not be able to dominate the trend for long. Nestlé, which sells a meatless burger in Europe, plans to introduce a US version this fall. And big meat producers like Tyson and Perdue are putting their own spin on the trend with blended products made with real meat and vegetables. They may launch closer alternatives to Impossible's protein, as well.

As the field gets more crowded, Impossible will have to figure out a way to not only keep up with skyrocketing demand, but also to maintain its competitive edge.

The question is: how?

All hands on deck

Impossible Foods enjoyed some early successes after Brown, who is now 64, founded the company in 2011. A biochemist and former pediatrician, he speaks passionately about the company's environmental mission. He points to meat production as the leading cause of a global decline in wildlife over the last 50 years, and gave up what he has described as his "dream job" as a tenured professor at Stanford University's School of Medicine to devote himself to developing a better alternative.



Five years in, Impossible started selling plant-based burgers, which gained notoriety in part because they seemed to bleed like real meat. The company attracted funding from Bill Gates and launched in White Castle restaurants.

But in January 2019, Impossible went into overdrive.

It was then that the company launched the Impossible 2.0. Earlier versions of the protein had been optimized to cook well on a flat-top stove as a burger patty. The new iteration, however, is more versatile, designed to mimic meat when grilled, sautéed, braised or stewed. Of course, the company hoped it would be a success. But the speed at which the product took off was surprising, said David Lee, the company's chief financial officer.

Impossible 2.0 quickly drove up orders. Burger King started testing an Impossible Whopper in 59 restaurants in St. Louis. That test went so well that a month later, in May, the chain shared that it would start selling the Impossible Whopper in its 7,300 US restaurants by the end of the year.



For Impossible, that meant that orders were coming in from every direction: Old customers, new customers and a national chain with thousands of locations. To put that hockey-stick like growth in context: At the end of April, Impossible products were in about 7,000 restaurants total. Two months later, they're in nearly 10,000. By the end of the year, if Impossible's product is served in every Burger King as planned, it could be available in at least 17,000 restaurants altogether.

At the end of April, Impossible issued a mea culpa to customers, acknowledging a shortage. The company "sincerely apologizes to all customers, particularly those who have come to depend on the additional foot traffic and revenue that the Impossible Burger has generated," it said in a statement at the time.

The shortage required an all-hands-on-deck approach. But executives didn't panic. "I wasn't scared. I was ecstatic," Lee said. "We've been preparing for some time to have a runaway success."

</snip> Read the rest here: cnn.com

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