|To: Ron who wrote (50)||6/12/2019 1:54:14 PM|
|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:
No IPO has yet been announced.
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: zax||6/12/2019 7:55:19 PM|
|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: Alex MG who wrote (53)||6/14/2019 10:18:27 AM|
|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.
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|To: Glenn Petersen who wrote (56)||6/21/2019 1:51:37 PM|
|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: zax||6/28/2019 12:52:04 PM|
|Impossible made fake meat a hot commodity. Now it could be a victim of its own success|
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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|From: Glenn Petersen||6/29/2019 11:22:38 AM|
|5 more companies tackle plant-based meat alternatives|
Is there room for competition in a market dominated by Beyond Meat and Impossible Foods?
Nation's Restaurant News
Jun 18, 2019
The meat alternatives market is on fire.
Restaurant sales of meat-alternative products jumped 268% from 2018 to 2019, according to data from group purchasing organization, the Dining Alliance.
Beyond Meat Inc. and Impossible Foods Inc. have garnered the lion’s share of the growing segment, but an increasing number of other companies are providing alternatives to the alternatives.
Beyond Meat, founded in 2009 in Los Angeles, announced its initial public offering in May, valued at $25 per share, and it quickly shot past $171. Impossible Foods, founded in 2011 and based in Redwood City, Calif., got its “bleeding” Impossible Burger onto the menu at multiple major quick-service chains this year, including Burger King and Red Robin Gourmet Burgers Inc.
But despite the stronghold that those two meatless protein startups have on the fledgling meat-alternatives industry, reported product shortages allow room for competitors to gain a foothold.
Reports of Impossible Burger shortages hitting major partners,
including Red Robin and White Castle, have surfaced. Bloomberg made calls earlier this month to a dozen Red Robin and White Castle units and found that only two locations had the popular meatless patties in stock, and the restaurants had no idea when they would get them back in stock.
Beyond Burger experienced similar shortages in 2017 and 2018, when the company’s supply could not keep up with increasing demand.
Impossible Foods has addressed these shortages, telling Nation’s Restaurant News that “like many successful startups, we are facing short-term ramp-up challenges resulting from demand greatly outstripping supply.” The company said it is in the midst of an aggressive hiring spree to keep up with demand and “plans to install a second production line in July that should double current capacity,” anticipating “that the second line will be fully staffed and ramped up in the fall.”
In addition to supply issues, both companies have seen rising competition. Springdale, Ark.-based Tyson Foods Inc., which previously had sold its stake in Beyond Meat, said it would launch its own line of meat-alternative products.
Here’s a look at some of the up-and-coming meat-alternative competitors:
After suggesting that it would enter the meat alternatives industry for months, Tyson Foods Inc. announced on June 13 that the company would soon be launching a new line of meat-free and blended protein products called Raised & Rooted.
Photo: Tyson logo
The initial product portfolio will include plant-based nuggets made from blend of pea protein powder and other plant ingredients. The blended burgers made with a combination of plant-based ingredients and Angus beef. Additionally, the company’s Aidells Whole Blends brand will be launching a line of sausage and meatballs, made with chicken and plant-based ingredients.
“Today’s consumers are seeking more protein options so we’re creating new products for the growing number of people open to flexible diets that include both meat and plant-based protein,” said Noel White, Tyson Foods president and CEO, in a statement. “For us, this is about ‘and’ – not ‘or.’ We remain firmly committed to our growing traditional meat business and expect to be a market leader in alternative protein, which is experiencing double-digit growth and could someday be a billion-dollar business for our company.”
Tyson will be launching the vegan nuggets to retail outlets nationwide this summer, with the blended burgers to join the lineup in the fall. No details were available concerning where the products would be available.
Tyson declined to comment further on the launch of the new product line.
Through Tyson Ventures, the company’s venture capital fund, Tyson Foods said it also continues to invest in start-up companies involved in alternative proteins, including mushroom-based protein producer MycoTechnology and cell-based meat producers Memphis Meats and Future Meat Technologies.
Nestlé Sweet Earth
Nestlé USA is another major food corporation diving into the plant-based proteins. In 2017, Nestlé acquired Sweet Earth, a Moss Landing, Calif.-based vegan foods manufacturer. Sweet Earth this year announced the launch of its new vegan burger product, Awesome Burger, and its ground beef component, Awesome Grounds, that will be headed to retailers in the fall.
Photo: The Nestle Sweetearth Awesome Burger
Caption: Hardy Wilson
Sweet Earth currently offers both organic and conventional versions of the Awesome Burger, and both are certified as containing no non-genetically modified organisms. (Advocates have criticized Impossible Foods for using genetically modified soy in the Impossible Burger).
Nestlé told NRN that the company plans to distribute the Awesome Burger and Awesome Grounds to supermarkets, restaurants and universities, though the company declined to comment on specific partnerships.
“Both the organic and conventional versions of the Awesome Burger are higher in protein and fiber than most other plant-based burgers — our conventional burger has 28 grams of protein and 6 grams of fiber,” Kelly Swette, CEO and co-founder of Sweet Earth told NRN. “This is because we use U.S.- sourced yellow pea protein, [which is] more protein-dense than green pea protein.”
Before the Butcher
Sweet Earth was not the only plant-based protein startup acquired by a major manufacturer. Sunset Beach, Calif.-based vegan foods brand Before the Butcher was acquired earlier in June by Gregg and Jeff Hamann, the owners of ground beef producer Jensen Meat Co.
The company also announced the upcoming national retail distribution of its “chicken,” “turkey,” “beef,” and breakfast “sausage” plant-based burger patties this summer to 3,000 stores, including three of the largest grocery retailers in the country. Following the distribution of their “B4Burger” portfolio, Before the Butcher will launch the rest of its Uncut vegan protein products, including ground “beef,” vegan chorizo and Italian sausage products.
Photo: The breakfast sausage sandwich from Before the Butcher
Credit: Before the Butcher
Before the Butcher’s founder Danny O’Malley worked for Beyond Meat before starting his own vegan protein company in 2017, just one year after leaving Beyond Meat.
“I embraced the vision that the founder of Beyond Meat saw as well and I realized that there were opportunities far beyond what they were doing,” O’Malley told NRN. “They have amazing stuff going on, but the product line was limited. … We have a full family of plant-based products that supersedes our competitors, and we believe our nutrition is superior: our Uncut burger has 150 mg of sodium, while our competitors are close to 400 mg of sodium, and that was a strategic decision on our part.”
The B4Burger is made from non-GMO preserved soy protein, though many of their competitors have chosen to go with yellow or green pea proteins. O’Malley said that the decision to use soy was motivated by the “texture and bite” of the product that he believes more closely resembles ground beef.
O’Malley said he is not worried about competition and does not believe the market will become oversaturated.
“All of us [meat-alternatives producers] at our greatest capacity can’t even meet the demands of the market right now, so there is need for all of us,” O’Malley said. “We are all working toward the same goal. [Beyond and Impossible] have established this strong foothold but we are running right behind them.”
Photo: The Moving Mountains B12 burger.
Credit: Moving Mountains
The London-based Moving Mountains Foods — which has been dubbed the “Impossible Burger of Europe” — just announced a major partnership with the Hard Rock Café and will introduce its B12 burger (named after its vitamin B12-rich wheat, soy and pea protein patty) to 23 Hard Rock Café locations across Europe, including London, Rome, Paris and Prague.
Moving Mountains burgers can already be found in 3,000 fast-casual and casual-dining locations across Europe, including Applebee’s, Harvester, Ed’s Easy Diner, Nikki Beach and O’Neill’s Irish Pub & Bar.
Like the Impossible Burger, the B12 burger “bleeds” (with beetroot juice), but Moving Mountains does not want to be seen as “just another” meatless burger and must work within European food rules and regulations that restrict the usage of genetically modified products.
Although Moving Mountains is not available in North America, a spokesperson said the company hopes to launch its products abroad soon.
Hormel Foods Corp., widely known as the brand behind the Spam canned pork brand, is exploring the growing alternative-meats industry and will soon launch a vegan pizza topping in response to increased demand for meat-free alternatives.
"The consumer seems to be speaking about having plant-based as a choice," said Jim Snee, CEO and president of Hormel, at the 2019 dbAccess Global Consumer Conference in Paris.
"We understand that it is a shiny new toy. We get that. It is one of our shiny new toys as well. It is something that is certainly on our minds, like it is everyone else, and there is a lot of work happening both in the market and behind the scenes."
This is not the company’s first foray into products that reduce meat consumption. Hormel recently launched its “Fuse Burger,” made from ground turkey and rice, to retailers and foodservice distributors nationwide.
“We think that consumers, in terms of engaging with products like this, a lot of times the first place that happens is in a restaurant, off of a menu," Snee said during the conference. "So we are hard at work to make sure we have the foodservice offering that can help consumers connect with that space and make a decision if that's something they want to continue to pursue."
Hormel declined to comment further on the upcoming products.
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