--:-- Sean Rameswaram: Welcome to Today Explained. I'm Sean Rameswaram.
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--:-- Sean Rameswaram: Today, we're talking about the rise of meatless meat. Burger King announced it's going nationwide with a meatless Whopper that tastes like the real thing. Is this the end for Big Meat?
--:-- [Sound effects: A burger sizzling on a grill]
--:-- Sean Rameswaram: I have to admit, I was skeptical at first. I mean, I've had my fair share of veggie burgers, but they're always a little...off. But then I tried the Impossible Burger, and it was like a revelation. It tasted just like a real burger, but it wasn't.
--:-- [Sound effects: A burger being unwrapped]
--:-- Sean Rameswaram: So, I started wondering, what's the deal with this meatless meat? Is it really a game-changer? And what does it mean for the future of food?
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--:-- Sean Rameswaram: To find out, I'm joined by Tamar Haspel, a food writer for The Washington Post. Tamar, thanks for being on the show.
--:-- Tamar Haspel: Thanks for having me, Sean.
--:-- Sean Rameswaram: So, let's dive in. What's the story behind this meatless meat?
--:-- Tamar Haspel: Well, Sean, the Impossible Burger is made by a company called Impossible Foods. It's a plant-based patty that's designed to mimic the taste and texture of beef. And it's been a huge hit.
--:-- Sean Rameswaram: That's right. I mean, it's not just Burger King that's on board. White Castle, Red Robin, Carl's Jr. - they're all serving up meatless meat.
--:-- Tamar Haspel: That's right. And it's not just burgers. Beyond Meat, a rival company, is making meatless sausages and chicken strips.
--:-- Sean Rameswaram: So, what's the big deal about this meatless meat? Is it really that different from regular meat?
--:-- Tamar Haspel: Well, one of the biggest differences is that it's made from plants. So, it's lower in saturated fat and higher in fiber.
--:-- Sean Rameswaram: That's right. And it's also lower in greenhouse gas emissions.
--:-- Tamar Haspel: That's right. According to some studies, the Impossible Burger has 10% of the greenhouse gas impact of beef.
--:-- Sean Rameswaram: Wow, that's a big difference. But what about the taste? I mean, I've had veggie burgers that are just...not good.
--:-- Tamar Haspel: Yeah, well, the Impossible Burger is definitely a game-changer in that department. It tastes just like a real burger, but it's not.
--:-- Sean Rameswaram: That's right. And it's not just the taste. The texture is also really similar to beef.
--:-- Tamar Haspel: That's right. And it's not just the Impossible Burger. Beyond Meat's products are also really convincing.
--:-- Sean Rameswaram: So, what does this mean for the future of food? Is this the end for Big Meat?
--:-- Tamar Haspel: Well, I think it's definitely a sign that consumers are looking for more sustainable options. And with the rise of plant-based meat, I think we're going to see a lot more options in the future.
--:-- Sean Rameswaram: That's right. And it's not just about the environment. It's also about animal welfare.
--:-- Tamar Haspel: That's right. Factory farming is a huge issue, and plant-based meat is a way to avoid that.
--:-- Sean Rameswaram: So, what do you think is the biggest challenge facing the meatless meat industry?
--:-- Tamar Haspel: Well, I think one of the biggest challenges is scaling up production. Right now, it's still a relatively small industry, but it's growing fast.
--:-- Sean Rameswaram: That's right. And it's not just about scaling up production. It's also about getting the price right.
--:-- Tamar Haspel: That's right. Right now, meatless meat is still a bit more expensive than regular meat, but I think that's going to change as the industry grows.
--:-- Sean Rameswaram: So, what do you think is the future of meatless meat?
--:-- Tamar Haspel: Well, I think it's going to be huge. I mean, we're already seeing it in fast food chains and restaurants. And I think it's going to be a major player in the food industry in the next few years.
--:-- Sean Rameswaram: That's right. And it's not just about the food industry. It's also about the environment and animal welfare.
--:-- Tamar Haspel: That's right. So, I think it's a really exciting time for the meatless meat industry.
--:-- Sean Rameswaram: Tamar, thanks for being on the show.
--:-- Tamar Haspel: Thanks for having me, Sean.
--:-- Sean Rameswaram: And that's a wrap for today's show. Thanks for listening to Today Explained.
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--:-- Sean Rameswaram: If you want to try out meatless meat for yourself, KiwiCo is offering Today Explained listeners a chance to try their projects for free. Just go to KiwiCo.com slash explained.
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--:-- Sean Rameswaram: And if you want to hear more about the future of food, be sure to check out our next episode.
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--:-- Sean Rameswaram: Thanks for listening to Today Explained.
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--:-- Announcer: Today Explained is a production of Vox Media. Our executive producer is Irene Noguchi. Our producer is Noam Hassenfeld. Our engineer is Afim Shapiro. And our intern is Siona Petros.
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--:-- Announcer: Thanks for listening to Today Explained.
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--:-- Sean Rameswaram: And that's a wrap.
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--:-- Sean Rameswaram: Thanks for listening to Today Explained.
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