The vegan meat Beyond Meat

This is called "virtual meat". Moreover it seems to be born from the idea of Evan Williams and Biz Stone, the same people who gave birth to Twitter, along with the official founder of the company of the same name, Professor Ethan Brown.

Sharing the passion for vegan cuisine, the two joined again to create Beyond Meat, the meat that goes beyond meat, as the website itself explains and tells, born in respect of human health and the environment, including respect for taste.

Here you will find, in addition to the products, still not officially sold in Italy, also recipes, a blog and the "superfans" section that includes artists, sportsmen and more or less known faces that testify their yes for this type of products. But will it really revolutionize the shelves of the butcher's department?

What is Beyond Meat

With Beyond Meat - it looks like the title of a movie! - you are faced with a new product, totally vegetable but at the same time similar in consistency and taste to the meat .

It is a combined, processed and well-studied mix of highly protein foods of plant origin, such as soy and beans, processed as if they were fibers, enriched with spices and flavor to remember the taste of meat.

Beyond Meat is also the name of the company that has made big business on meat-not-meat: from San Fancisco all over the world, here are the chicken-free grilled streeps, or grilled veg chicken strips, the chicken -free streeps sesaoned, seasoned and flavored with spices that are normally used for meat.

Among the ethnic dishes we recommend the Vietnamese chicken with limoncina herb, the Korean one and the Indian curry one. And how not to make even the Italian grandmother's and Swedish meatballs in vegan versions? And don't miss the newborn Beyond burger, vegetable burger with protein, iron, zero cholesterol that is also said to be free from hormones, antibiotics, GMOs and gluten.

Why is Beyond Meat needed?

The reflection arises spontaneously. From the United States a product that, as well as meat, knows a lot about an astute commercial move. So, vegans, vegetarians, omnivores and fruitarians, why the need to make a product "that looks as much like meat as possible", when we want to do without meat and get rid of it?

Perhaps for the omnivores looking for alternatives every now and then? Perhaps for the lazy cookers? Or for those who are homesick for certain flavors and every now and then want to toss them?

There are many proposals that are springing up in this part of the market, for example we also think of mopur, but be careful, not all of them are as "healthy" as one might think!

So before stocking up on vegetarian meatballs, it would be better to learn to make them yourself, playing with spices and flavors - after all with some legumes, vegetables, beetroot juice, tofu or tempeh, soy sauce, rosemary and sage the it's done! - or at the very least read the contents of the packages well: vegetable fats, thickeners, additives, colorings or other still go to affect health.