1. It's unlikely that Impossible Foods will ever match the quality of a grass-fed, grain-finished 80/20 chuck + short rib blend from a purveyor like Pat LaFrieda.
2. The dish is heavily spiced and the Impossible Foods product is playing the role of the bolognese. It can hide under the seasoning and spices.
3. I still think the product is valuable. The vast majority of meat product Americans consume meets a much lower bar. I think Impossible Foods already makes a product that's better than the ground meat that goes into a lot of fast food chains. If you didn't tell people, I suspect they'd prefer a Taco Bell or White Castle product made with Impossible Foods instead of the "mix" that they currently use.
1. It's unlikely that Impossible Foods will ever match the quality of a grass-fed, grain-finished 80/20 chuck + short rib blend from a purveyor like Pat LaFrieda.
2. The dish is heavily spiced and the Impossible Foods product is playing the role of the bolognese. It can hide under the seasoning and spices.
3. I still think the product is valuable. The vast majority of meat product Americans consume meets a much lower bar. I think Impossible Foods already makes a product that's better than the ground meat that goes into a lot of fast food chains. If you didn't tell people, I suspect they'd prefer a Taco Bell or White Castle product made with Impossible Foods instead of the "mix" that they currently use.