She added: “Virtually all cows in America today are conceived by artificial insemination, treated with growth-promoting hormones and antibiotics, and housed in bleak and miserable conditions, ending in their death and processing in a slaughterhouse rife with fecal aerosol and other contaminants. “As it contains no animals whatsoever, the Impossible Burger has none of the noxious slaughterhouse contaminants that can be found in almost all ground beef from cows.” Impossible Foods: "Nobody judges the safety and wholesomeness of a recipe by the number of ingredients or the number and complexity of the steps in its preparation."
A quarter-pound, conventional 80/20 patty from cows has 80mg cholesterol, 23g total fat, 9g saturated fat and 290 calories.
A quarter-pound Impossible Burger has 0 mg cholesterol, 14g total fat, 8g saturated fat and 240 calories. “The plant-based Impossible Burger delivers as much protein, bioavailable iron and key micronutrients as animal-derived beef, without the many downsides associated with beef. Their attention, as it should be, is not on the number but the choice of ingredients. Nobody judges the safety and wholesomeness of a recipe by the number of ingredients or the number and complexity of the steps in its preparation. She added: “ The Impossible Burger is as ‘processed’ as a freshly-baked apple pie. However, Rachel Konrad, chief communications officer at Impossible Foods, said it was lazy and unscientific to judge a food product based on the number of ingredients it contains or whether the average consumer can pronounce them. Impossible Foods: ‘ The Impossible Burger is as ‘processed’ as a freshly-baked apple pie’ The National Institutes of Health found that ultra-processed foods can cause weight gain and overeating, which can contribute to a variety of health problems.”Īsked about the nature of its corporate donors, CFF managing director Will Coggin told FoodNavigator-USA: “Our food industry funding is farm to fork and has included meat producers.” (On its website, the CFF says it is funded by “ restaurants, food companies and thousands of individual consumers ,” but notes that “ Many of the companies and individuals who support the Center financially have indicated that they want anonymity as contributors.” )Ĭoggin added: “ In response to those who feel we are just fear-mongering with chemical names, our goal is merely to raise awareness for consumers that what they are eating isn’t ground-up plants and isn’t any healthier than real meat… If there’s any fear-mongering, it’s the fake meat companies that are hoping to exploit concerns about personal health. ”
Many of these products boast dozens of ingredients. The accompany press release adds: “ Plant-based meat is ultra-processed. Fake meats are ultra-processed imitations with dozens of ingredients including methylcellulose, titanium dioxide, tertiary butylhydroquinone, and disodium inosinate.’* Its latest ad – which follows a similar ad attacking the ‘chemicals’ in ‘fake bacon’ - goes on to say that, ‘ Real burgers and brats are made from beef, pork and spices.
Beyond burger ingredients sourced from full#
Its comments came as The Center for Consumer Freedom (CFF) – a nonprofit founded by former tobacco lobbyist Richard Berman, who critics say has perfected the art of setting up nonprofits to advance corporate interests - ran a full page ad in the New York Times with the headline, ‘ What’s hiding in your plant-based meat?’ Emulsifiers, stabilizers, hydrocolloids.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.
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