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   Technology StocksImpossible Foods and Beyond

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From: Ron7/7/2019 12:40:57 PM
1 Recommendation   of 191
Beyond Meat vs Beef Burger: Paying twice as much...Worth it?
The video host mistakenly says the Beyond Burger has 'beef extract' when the ingredient is
actually 'beet extract.'

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From: Alex MG7/8/2019 9:17:42 AM
2 Recommendations   of 191
Mississippi makes it a jailable offense to call plant-based or cultured-meat patties "burgers"

FDA (totally not in thrall to Big Dairy): we're going to ban calling almond milk "milk"; Mississippi State legislature (totally not in thrall to Big Ag): hold my beer.

Also prohibited: "veggie hot dog"; "tofu dog." The fact that beef-based hot dogs are not made from dogs is not a problem, apparently.

The law would also prohibit the use of "burger" or "dog" in relation to vat-grown, cell-based food, which is made of meat. The statute reserves these appelations for foodstuffs derived from "slaughtered livestock."

The bill, which passed in January and goes into effect now, was celebrated by thoroughly disinterested party Mike McCormick, president of the Mississippi Farm Bureau Federation: "This bill will protect our cattle farmers from having to compete with products not harvested from an animal."

The bill has been challenged by the Good Food Institute and the American Civil Liberties Union along with other parties, who argue that it places restrictions on speech that are unconstitutional thanks to the First Amendment. The parties had been in settlement talks, but these have broken down, so litigation is now resuming.

In 1980, the Court supplied the rules for First Amendment protections on commercial speech that are still applied today. Those rules are called the “Central Hudson” test, because they were laid out in Central Hudson Gas & Electric Company v. Public Service Commission of New York.

Here are the rules: First, commercial speech “must concern lawful activity and not be misleading.” Supporters of Mississippi’s law might argue that the term “plant-based burger” is misleading, while opponents argue that consumers know perfectly well what a veggie burger is.

“There’s nothing misleading about the name of a veggie burger, or vegan hot dog, or seitan bacon,” Almy, a lawyer on the Missouri case, told me. “The packages clearly disclose that this is plant-based food that has the taste or texture of this familiar food.”

Even if the speech concerns lawful activity and is not misleading, the government can still regulate it. But it has to meet the following standards: The government must have a “substantial interest” at stake, the regulation must “directly and materially advance the government’s substantial interest,” and “the regulation must be narrowly tailored.”

Mississippi is forbidding grocery stores from calling veggie burgers "veggie burgers"

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From: Ron7/9/2019 7:21:00 PM
2 Recommendations   of 191
Just tried Boca 'Turk'y Veggie Burgers by Kraft.
Liked them a little better than Beyond Burgers and half the price...
Easier food prep as well. 1:35 in the microwave and they're ready.

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To: Ron who wrote (63)7/9/2019 7:55:21 PM
From: Eric L
1 Recommendation   of 191
Boca Turk'y Burger ...

<< Just tried Boca 'Turk'y Veggie Burgers by Kraft. ... 1:35 in the microwave and they're ready. >>

That's my go-to burger patty. Inexpensive (< $1 / patty), flavorrful, lo-cal (70) and quick and easy to prepare,

Cheers, - Eric L. -

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From: zax7/10/2019 4:45:25 PM
2 Recommendations   of 191
The Fish Is Boneless. (Fishless, Too.)

First, there was the meatless burger. Soon we may have fishless fish.

Impossible Foods, the California company behind the meatless Impossible Whopper now available at Burger King, is joining a crowded field of food companies developing alternatives to traditional seafood with plant-based recipes or laboratory techniques that allow scientists to grow fish from cells.

So far, much of Impossible’s work has focused on the biochemistry of fish flavor, which can be reproduced using heme, the same protein undergirding its meat formula, according to Pat Brown, the company’s chief executive. Last month, Impossible’s 124-person research and development team, which the company plans to increase to around 200 by the end of next year, produced an anchovy-flavored broth made from plants, he said.

“It was being used to make paella,” Mr. Brown said. “But you could use it to make Caesar dressing or something like that.”

The fishless-fish project is part of Impossible’s grand ambitions to devise tasty replacements for every animal-based food on the market by 2035. Whether that aim is achievable, either scientifically or financially, remains to be seen. But for now, Mr. Brown said, he’s confident Impossible’s plant-based beef recipe can be reconfigured to simulate a new source of protein.

It’s unclear whether consumers — even those who eat meatless burgers — will embrace fish alternatives. Those faux-beef products owe their success partly to the enthusiasm of so-called flexitarians, people who want to reduce their meat consumption without fully converting to vegetarianism, but flexitarians are not necessarily motivated by a desire to save the planet. Indeed, industry experts say, many of them are drawn to plant-based meat more for its perceived health benefits than for its role in reducing the food industry’s reliance on production techniques that release greenhouse gases.
“A lot of people will simply say if you eat meat, you’re increasing your risk of cancer,” said Tom Rees, who studies the packaged food industry for the market research firm Euromonitor International. “There isn’t an equivalent of that for fish.”

Proponents of plant-based fish describe the project as an environmental imperative. While billions of people across the world depend on seafood as their main source of protein, the world’s marine fish stocks are 90 percent depleted, primarily because of overfishing, according to the World Economic Forum.

“The commercial fishing industry is strip mining oceans and destroying aquatic ecosystems in a way that makes the plundering of the Amazon rain forest seem like small potatoes,” said Bruce Friedrich, who runs the Good Food Institute, an organization that advocates alternatives to meat and fish.

Mr. Brown called the depletion of fish populations “an ongoing meltdown” that world leaders lacked the political will to stop. One widespread strategy to combat the problem — aquaculture, or the breeding of fish on commercial farms — has its own environmental consequences, including pollution.

“With respect to the urgency of the environmental impact, fish are second to cows, followed by other animals,” Mr. Brown said. “That’s how I view it, and that factors into how we think about priority.”

Leigh Habegger, executive director for the Seafood Harvesters of America, an industry group, disputed Mr. Brown’s analysis of the commercial fishing business, arguing that American fishing companies have made great strides in improving the sustainability of the industry.

“Eating wild-caught, American seafood should be an easy choice,” Ms. Habegger said. “When consumers purchase seafood harvested in their waters, they’re supporting coastal communities and small businesses, and there’s no question as to the health and sustainability of that seafood.

Still, Impossible Foods is not the only company developing fishless fish. Good Catch, another specialist in plant-based food, recently started a line of fish-free tuna, which is available at Whole Foods. When the first shipment arrived at the end of last year, Chris Kerr, a chief executive at the company, and his wife celebrated with a three-week binge.

</snip> Read the rest here:

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From: zax7/17/2019 8:55:40 PM
1 Recommendation   of 191
Impossible Foods says its shortage is over
By Danielle Wiener-Bronner

Updated 7:03 PM ET, Wed July 17, 2019

New York (CNN Business)Impossible Foods, the plant-based protein company that had been struggling to meet demand, is no longer facing a shortage.

Impossible on Monday sent a letter to its distributors, which sell the product to restaurants, announcing that a cap on ordering has been lifted. The product is now "fully stocked" within the ordering systems of its over 400 US distributors, said Rachel Konrad, the company's chief communications officer.

"We are absolutely back in business," Dennis Woodside, the company's president, told CNN Business.

Some restaurants will have to reorder the product through their distributors, Woodside noted, and it might take some time before customers see Impossible burgers back on the menu at locations that were out.
Health and environment-conscious consumers have been so eager to try Impossible's plant-based alternative to meat that the company ran low on product.

To meet the surge in demand, Impossible has tripled its weekly production since March, Woodside said. The company has increased the number of employees at its Oakland, California factory, started packing its protein into five-pound bricks instead of patties, and switched from two 12-hour shifts to three eight-hour shifts per day, which Woodside said is more sustainable.

The changes have allowed Impossible to make "a record amount of product in June," the company said in its letter to distributors, adding "we are on track to break that record in July."

And the company has more improvements in the works.

Later this year, Impossible plans to announce a partnership with a major manufacturing operator that will "dramatically increase our production capacity," Woodside said. Plus, Impossible plans to open another manufacturing facility. He did not name the operator.
More production capabilities will make it easier for Impossible to bring new products, like plant-based fish, to market, Woodside added.

"The pace of innovation, and the time from lab to table, is going to decrease," he said.
Still, Impossible could face more shortages in the future, Woodside noted.

"I can't say 100% with certainty that in nine months — if there's a massive spike in demand — that we won't see some spotty shortages," he said.

If a fast food chain decides to add an Impossible product to the menu, orders can spike. One recent example is Burger King, which plans to serve the Impossible Whopper at its 7,300 locations by the end of the year. Impossible has implemented a new planning system to help it better anticipate those changes.
Impossible plans to start selling its products on grocery shelves in the fall.

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From: zax7/17/2019 9:01:01 PM
   of 191
I tried Beyond hamburger patties yesterday. Unlike the Beyond sausages, these were actually rather awesome. For the first time I think perhaps I might actually become a buyer of this stock, as a stand-in for Impossible, until Impossible wises up and go public.

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From: zax7/19/2019 4:15:20 PM
2 Recommendations   of 191
As of today, I'm an owner of BYND stock.

I just got tired of sitting on the sidelines waiting for Pat Brown to let the general public take some small part in his dream and vision through investment. If he ever goes public, I'm a buyer.

IMO, these companies are offering a way for people to both improve their own health and help save the planet, without any real compromise in taste. The state of the art in plant-based meat alternatives is that good.

I'm a believer in the segment. I also feel a little better about myself knowing that I'm not contributing to the slaughter of animals for meat. I in no way judge others who do. It is just a personal choice.

I see a lot of growth ahead.

The new title of this thread is now, appropriately, "Impossible Foods and Beyond".

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From: zax7/22/2019 10:05:35 AM
   of 191
Beyond Meat, Inc. (BYND)
185.70 +8.91 (+5.04%)

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To: zax who wrote (69)7/22/2019 11:31:30 AM
From: zax
   of 191
Beyond Meat, Inc. (BYND)
193.83 +17.15 (+9.70%)

This bull ain't getting slaughtered. :)

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