In the case of Quorn, it’s mainly Mycroprotein, a type of fungus that naturally grows into a meat-y like texture and has a neutral flavor that absorbs spices or vegan stocks really well. They do use a little egg whites as a binder, making it vegetarian, not vegan (unfortunate), but it doesn’t really have any nasty additives. It’s basically a fancy mushroom.
Impossible Beef is definitely more processed, but there’s nothing in the ingredients list that stands out as particularly bad to me:
Ingredients: Water, Soy Protein Concentrate, Sunflower Oil, Coconut Oil, 2% Or Less Of: Natural Flavors, Methylcellulose, Cultured Dextrose, Food Starch Modified, Yeast Extract, Dextrose, Soy Leghemoglobin, Salt, Vitamin E (Tocopherols), L-Tryptophan, Soy Protein Isolate,
Vitamins and Minerals: Zinc, Vitamins (B3, B1, B6, B2, and B12)
In the case of Quorn, it’s mainly Mycroprotein, a type of fungus that naturally grows into a meat-y like texture and has a neutral flavor that absorbs spices or vegan stocks really well. They do use a little egg whites as a binder, making it vegetarian, not vegan (unfortunate), but it doesn’t really have any nasty additives. It’s basically a fancy mushroom.
Impossible Beef is definitely more processed, but there’s nothing in the ingredients list that stands out as particularly bad to me:
Ingredients: Water, Soy Protein Concentrate, Sunflower Oil, Coconut Oil, 2% Or Less Of: Natural Flavors, Methylcellulose, Cultured Dextrose, Food Starch Modified, Yeast Extract, Dextrose, Soy Leghemoglobin, Salt, Vitamin E (Tocopherols), L-Tryptophan, Soy Protein Isolate,
Vitamins and Minerals: Zinc, Vitamins (B3, B1, B6, B2, and B12)
I’ll stick with beans and lentils thanks. But I am also a meat eater. Only what we raise ourselves and hunt though.