[b4me]

“The not-so-secret ingredient is a molecule called heme, which is a component of hemoglobin, the red pigment in blood.
“It’s a plant hemoglobin, developed by Pat Brown, that really kind of mimics a lot of the things you’d find in myoglobin in meat,”

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Yuck! I’d rather know I’m eating a bean burger or such then to have a fake meat burger supposed to seem like it’s oozing blood/fluids of actual animal muscle. As a previous vegan then vegetarian for a few decadesI now have dairy and eggs each week but have no real desire for meat products though I incorporate them in at times for natural sources of B12 etc and found I do feel better with a little meat consumption then without it at all.

People who need to research and develop at such huge cost to make faked “/seemingly real animal” products or those avoiding eating meat but missing the meat texture, taste and such are avoiding the real thing for wrong reasons. The people who paid $16-20 each for the fake meat burgers are ridiculous.

[Revelation 911]

I did have a veg burger for our anniversary...it was sweet potato and black bean - seared with a crust...it was no where near a meat substitute, but it was actually pretty good.

Good, but nothing replaces a salted 80/20 grind, with a flame sear, ketchup, dill pickle, white onion, real tomatoes, & yellow mustard on a nice hunk of toasted French bread. Thanks.....I m hungry now...