Can you tell us how to make meatless burgers at home? ![]() They’re a little pricey, but what you’re paying for is convenience.īeef burgers at the top, and Beyond Meat burgers at the bottom. You can add your own spices, add sauces, and cook it up in an instant. That said, if people don’t have the time, Beyond Burger and Impossible Burger are convenient choices. However, people with existing high blood cholesterol levels will want to limit their saturated fat intake, and those with high blood pressure watch their sodium intake. The saturated fat used in Beyond Burger comes primarily from coconut oil, canola oil, and cocoa butter, which have relatively weak associations with heart disease for healthy individuals. A homemade veggie burger will be lower in saturated fat, calories, and sodium, which are nutrients of concern to the general public. Without too much effort, you know all the ingredients that are going into it and pretty much control the calories and sodium. I would also encourage people to make their own meatless burgers from scratch. While processed foods can fit into a healthy diet, I would encourage consumers to emphasize whole and minimally processed foods in their diets whenever possible, primarily to reduce their fat, sodium and calorie intake. When thinking about Beyond Meat products, we have to keep in mind they are processed foods. As a registered dietitian, I am much more concerned about people adopting a healthy pattern of eating rather than including a single so-called healthy food. What healthy actually means is up for discussion. Video: Take a look inside Beyond Meat’s Innovation Centre But what really sets these new products apart is that they more closely mimic beef in appearance, taste and texture than other vegetarian patties. It has brought Beyond and Impossible burgers to a different place than what we’ve seen in the past with Yves Veggie burgers, for example, which have been in the marketplace for over two decades and are soy-based and contain gluten - two ingredients people have some concerns around today. Technology has come a long way in terms of manufacturing different foods with different characteristics, different mouthfeel, different flavour profile and different ingredients. So for many of these people, Beyond Meat is an alternative to consuming red meat some of the time, but not exclusively. Flexitarians focus on adding variety to their diet rather than excluding foods. If the trend continues as this population raises families, there will be more Canadians with plant foods comprising a greater part of their diets.Īnother consideration is the upswing in a ‘flexitarian’-style of eating. A recent study out of Dalhousie University in Halifax points to an increasing trend of Canadians who self-classify as vegetarians and vegans, particularly among those under 35. People are becoming more informed, and more open to adopting vegetarian meals. National dietary guidance provided in the new Canada’s Food Guide released earlier in 2019, emphasizes consuming a plant-based diet for these very reasons. People are looking for ways to minimize the impact of their food choices on greenhouse gas emissions, energy inputs, water use and land use, which are higher for the production of animal-based versus plant-based foods. ![]() ![]() A primary reason for this trend is to support individual health, but supporting the health of the environment is on the minds of consumers, too. More and more consumers are tuning into making healthy food choices in their day-to-day lives. Its primary competitor is the Impossible Burger, which has a soy protein base, coconut and safflower oils, and uses leghemoglobin to impart a ‘meat’ taste. There are other ingredients as well, but those are the main ones. The primary ingredients are a yellow pea protein base and canola and coconut oils. ![]() The Beyond Meat burger is a plant-based product that has been developed to look, taste, feel and cook like beef. We asked registered dietitian Gail Hammond of UBC’s faculty of land and food systems about the nutrition consumers are getting from the Beyond Burger and its competitors. Recent research and development in food processing has helped make these meat substitutes more and more meat-like, just as consumer demand for plant-based protein is taking off. California-based Beyond Meat calls its Beyond Burger and other vegan ‘meat’ products the future of protein.
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