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A comment on Beyond Meat and KFC partner to test fried plant-based ‘chicken’. Parent comment

Re:Beyond Meat and KFC partner to test fried plant-based ‘ch... by rayiner on Monday August 26, 2019 @05:02PM (#20803742)
You’re conflating two different things. One is the meat used in the Taco Bell filling, which is 100% beef. Two is the overall composition of the filling, which you’d obviously not expect to be 100% beef. (If you put onions in your taco filling, by that same math, your taco filling isn’t 100% beef either.)

There is also nothing “gross” about the additives used in the filling, which are primarily there to improve texture. They are widely used and perfectly safe: https://firstwefeast.com/eat/2014/05/tacobell-beef-ingredien.... (For some reason people go “eww” when soy lecithin is used at Taco Bell, but don’t utter a peep when it’s used in some fancy foam in a high end restaurant. It’s all in peoples’ heads, and there is also a large amount of classism involved.)

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Re:Beyond Meat and KFC partner to test fried plant-based ‘ch... by inimino on Monday August 26, 2019 @06:51PM (#20804527)
High end restaurants aren't skimping on ingredients to survive on razor thin margins in a cut-throat value-driven market segment.
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Re:Beyond Meat and KFC partner to test fried plant-based ‘ch... by rayiner on Monday August 26, 2019 @06:57PM (#20804560)
What difference does that make?
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Re:Beyond Meat and KFC partner to test fried plant-based ‘ch... by inimino on Tuesday August 27, 2019 @06:28PM (#20815082)
The outcome is going to be different if a chef uses an unusual ingredient to create an experience, vs a chain using that same ingredient to cut costs, because they have different incentives. The chain has an incentive to buy from the cheapest source, and using more of a filler ingredient can help them cut costs. These factors aren't relevant for a high-end restaurant where the cost of ingredients is less significant to the bottom line.
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Re:Beyond Meat and KFC partner to test fried plant-based ‘ch... by JamesBarney on Wednesday August 28, 2019 @03:29AM (#20817662)
I'm pretty certain the quality control for taco bell meat sourcing is leaps and bounds better than most boutique restaurants.
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Re:Beyond Meat and KFC partner to test fried plant-based ‘ch... by inimino on Wednesday August 28, 2019 @06:11AM (#20818346)
Leaps and bounds better, or just a much more complicated process? Because I'd put a butcher that I know and trust, and my own judgement in food preparation, ahead of any fast food supply chain process, and the same goes for any well-regarded restaurant with a basically competent chef.

So... do they have a way crazier quality control process? Absolutely. Will the result be better food safety than the Michelin-starred place down the street? Not a chance.

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