Great finally here after Israel, Singapore
Cultured meat should taste exactly the same as conventional meat because they are the same thing. Only question is cost.
Chen declined to say how much Upsideās first meat will cost whenever itās sold but suggested it would be on par with higher-end chicken such as pasture-raised birds.
This sounds very encouraging!
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Who did the math and said the addressable market was far smaller than people were claiming?
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BYND in Jan 2020 was @$110-$120 range, so @33% drop in @2 years.
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I guess the fake meat market isnāt nearly as big as people thought. Itās an actual revenue decline not a slowdown of the growth rate. They claim theyāll grow revenue 21-33% in 2022. That seems ambitious coming off a quarter where revenue declined.
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Iām probably the only person eating it 
The amount of competition in the grocery store is nuts. There is no moat besides maybe ātasteā but thatās so subjective. The hype is definitely over.
I think Impossible Foods missed the window to IPO at a high valuation.
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Iām vegan and I see a lot of exclusive plant based restaurants and burger joints opening. Even pizza shops started adding vegan options. I donāt think this was there few yrs back. Demand is there.
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Random but I hate how some restaurants upcharge vegan/vegetarian options!
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I havenāt tried these newer imitation meat.
Iām omnivore. My wife is mostly vegetarian. Maybe 90% vegetarian; she does eat fish; and occasionally meat. Whenever we go to vegetarian restaurant, Iām always surprised why they have fake meat (chicken, duck, beef, etc).
I am good with traditional vegetarian dishes. Just vegetables in American restaurant; veggies and tofu in Asian restaurant. No need to fake anything. These taste normal. I have no problem eating that. Of course not every meal, but occasionally is fine.
Then the fake meat is just ridiculous to me. Probably made by seitan. Hard and chewy to emulate the meat texture. If I was thinking to become vegetarian, the fake meat will me off from becoming vegetarian.
Now from business point of view, I assume they want to target meat eaters (larger part of the population), vs vegetarians (smaller population).
- Why would meat eaters want to eat fake meat? They would have no issue eating real meat. (Iām in this group)
- Why would vegetarians want to eat fake meat? They are fine just eating no meat. I donāt think vegetarians have a craving for meat texture. (My wife is in this group)
- The only population that might be interested in fake meat are meat eaters who wants to be more eco-friendly or health conscious. I wonder how much of the population fall into this group? Maybe more younger folks (millennials) might be in this group?
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Veggies usually suck at your typical American place, home and at restaurants.
Itās tend to be bland and overcooked. Itās always an afterthought.
No wonder kids hate green beans or broccoli growing up. It is because the āAmericanā version is trash.
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I donāt know which restaurant and which fake meat you tried but if you are in BA check veggie grill in Walnut Creek, next level burger in concord, burger patch in UC Davis. All of their fake chicken or fish is good. In SF shizen vegan sushi place is very good. Also pls add animal cruelty to eco-friendly and health conscious. Ppl who are used to eating meat and donāt want to contribute to animal cruelty may try fake meat as well.
Thereās not much veggie option in most of the restaurants.
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I just bought hamburger at $1.88/pound. That is the lowest price ever. Fake processed crap canāt compare in price flavor or nutrition.
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