Eh, I hope the person you're responding to clarifies whether they meant the BK burger(s) or store options, but I wanted to chime in.

I was in the store just a day or so ago looking at alternative meats and I _also_ found the sodium content to be a bit high in some (though offhand, I can't remember if it's Impossible specifically). A frustrating aspect of some of these alternatives is that they overload on this stuff to get around taste differences - many of the coconut yogurts have more sugar than their dairy counterparts, for instance.

I generally prefer these options but it's frustrating that they have these caveats. Would be nice if we could learn from the mistakes made in the existing products.

For yogurt at least, the casein yeast will hopefully give rise to yogurt that is much closer to cowmilk yogurt. We’ll probably see a formulation that uses yeast-derived casein in the next 5 years.