Food Network Magazine - (06)June 2020

CHECK

OUT THOSE

GRILL

MARKS!

BROWNING

Apple extract helps

the patty brown,

in the same way

a cut apple browns.

TASTE AND SMELL
Scientists identified
more than a thousand
molecules that affect
the taste and smell of
meat, then extracted
them from plant sources
like parsley and fennel.

PROTEIN

Each 4-ounce

patty has 20 grams

of protein from

processed peas,

mung beans and rice.

MARBLING

Cocoa butter flecks

were added recently

to behave like beef fat

during cooking.

TEXTURE

Scientists perfected

the texture using a

machine called the

E-tongue, which mimics

human chewing.

“BLOOD”

Beet juice extract

helps the burger ooze

juices that look similar

to real beef blood.

Meatless Burger

ANATOMY OF A

To create a realistic burger substitute, Beyond Meat’s research and development team

(food scientists, chefs, engineers and health experts) spent years studying the features of beef—its

appearance, smell, taste, texture and nutritional profile. Here’s a closer look at the result.

“I have zero problems with

plant-based alternatives.

I find many enjoyable, and

they make me feel like I’m

beef and bacon though!”

—Jeff Mauro

“I totally respect all

the innovations in this

area. That said, it’s not

for me. I’d rather eat a

bowl of vegetables or

a hamburger, not try

to mix the two.”

—Alex Guarnaschelli

“I love to incorporate

plant-based meat into

my diet as a break from

the real thing. Truth be

told, you can’t tell the

difference with some of

the options out there!”

—Eddie Jackson

THE STARS WEIGH IN

JUNE 2020 ●FOOD NETWORK MAGAZINE 25

doing my part to help sustain

this planet. I still love me some