The latest changes came in June 2019, when Beyond rolled out a new model that used coconut butter and oil to add moistness and simulate marbling, and rice proteins to add more fiber (and, well, protein). They also tweaked the "aroma profile," as the pea protein that dominated the recipe had previously tended to smell like a rank compost pile if you got too close. Further refinements will continue as more restaurants and fast food chains offer plant meat options. And they will. In 2014, the plant meat market was at $553 million, but it hit $2.2 billion in 2018, and is predicted to experience strong growth over the next two decades.
Now, they're not exactly health food just because they're made of plants; while better for you than the red meat they're aiming to replace, they should still be considered an occasional treat. That's because you have to take certain nutritional shortcuts to make a dense collection of plants and oils taste like beef. (And the joints that serve it, like Burger King, tend to pile a metric shitloadogram of salt on top of that.) But the real potential impact is environmental, as reducing American beef consumption by 70% -- which would be more in line with the global average of beef consumption -- could cut carbon emissions by 35%. And combating climate change, according to intensive research by Cracked's Science Department, would be good.