Guan Xiaotong’s “Rollover” puts plant-based meat on the hot search, and I will show you some of them

 

In the past two years, "plant-based meat" has been very popular.
Foreign products have landed in China, and local brands have also been surging
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Recently, when acting star Guan Xiaotong ate and broadcast plant-based dumplings, he declared that “eating plant-based dumplings during filming will not make you fat.
Plant-based meat is really suitable for fat-reducing and muscle-increasing friends”
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However, netizens questioned that her “chewing but not swallowing” is a “fake eating”.
The video of “turning over a car” has become hot news.
There are even two topics on Weibo that have received hundreds of millions of views
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Although Guan Xiaotong's studio denied the "fake eating", the people who eat melon still didn't buy it.
Online doubts, complaints, and even fierce criticism of plant-based meat dominated the mainstream
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　　In fact, "fake eating" is just an emotional tipping point, not the crux of the problem-even if Guan Xiaotong "real eat" in the video, what can it explain? Just like the saying that people often say: As long as the money is in place, what is the difficulty of eating once or twice in front of the camera?

 

　　In marketing, plant-based meat always claims "high protein, low calorie, no cholesterol, no trans fat, high dietary fiber" and so on, which seems to be very healthy
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　　But this is largely a confusing concept
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　　The so-called "plant-based meat" has two meanings: one is the silk-drawn protein after the raw material is extruded, and the second is the "plant-based meat" after the silk-drawn protein is formulated into specific foods
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　　In the first sense, "plant-based meat" is indeed high-protein
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It corresponds to the "meat", pork, beef, chicken and so raw "meat"
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The silk-drawing protein is mainly protein, there is only a small amount of oil, and some fibers can be contained.
The specific content is determined by the manufacturer's formula, and there is no uniform composition
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The nutritional composition of "real meat" will also vary greatly.
For example, tenderloin is high-protein and low-fat, while pork belly and fatty meat have a much higher fat content; for example, yellow beef is also high-protein and low-fat.
The fat content of Wagyu beef is very high
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Because the nutritional composition of "real meat" is quite different, it can be used in the routine of Tian Ji horse racing by comparing nutrition with "meat" in general
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　　For consumers, the nutritional composition of the "raw material" is not that important, but the nutritional composition of the finished food is important
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For example, the plant-based meat in the meaning of the first layer is indeed low in fat, but whether it is made into burgers, meatballs or meat fillings, a considerable amount of fat is often added to improve the taste
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As for how much to add, it depends entirely on the design of the product
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Regardless of specific products, using the first meaning of "low-fat" to describe the food consumers actually eat is a secret exchange of concepts
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As for "trans fat-free", it is correct nonsense-plant-based meat can be "trans fat-free", while real meat foods are easier to do
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　　Although "no cholesterol" is true, according to the current nutrition guidelines, it is not necessary to limit the cholesterol content in the diet, so this "health advantage" does not have much meaning
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　　As for the "high dietary fiber", it also mainly depends on the raw material blending when making food
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Plant-based meat can be made, as can real meat
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Plant-based meat comes from plants, and the daily "real meat" refers to red meat such as pork and beef
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Red meat is classified as a category 2A carcinogen, and nutrition guidelines recommend reducing their consumption
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Therefore, replacing red meat with plant-based meat still has a certain health value
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For plant-based meat, manufacturers and product spokespersons all claim that "the flavor and taste can be compared to real meat", and even claim that it is "indistinguishable"
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However, the ideal is full, and the reality is very skinny
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Last year, Weibo Popular Science once provided 5 mainstream “plant-based meats” sold in the Chinese market, and invited popular science and gourmet bloggers to experience them
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In short, the taste of plant-based meat is indeed slightly different from that of real meat, but there is still a long way to go before its flavor is "comparable to real meat.
" A large number of Chinese consumers dislike it as "poor flavor", and plant-based meats are still facing great challenges if they want to be "comparable to" these "poor flavor" meats
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　　Plant meat became popular in China because Beyond Meat went public in the United States, and Chinese capital moved in response to the trend, forming an "investment outlet".
Since then, various marketing hype has continued
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　　Plant meat has been severely opposed in China, mainly because some people in the West advocate that "Chinese people should eat less meat.
" This arrogant and serious double standard has aroused great resentment
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　　When plant flesh is "backlashed", it is actually "affected by the pond fish"
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　　In short, it is not as good as the marketing hype, nor is it the "IQ tax" of fierce opponents
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It is just an application of vegetable protein raw materials
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