Fake Chicken: Beyond Meat
Compared to real chicken, plant-based Beyond Meat—created from soy and pea protein—packs a higher nutritional punch (a 120-calorie serving boasts 20 grams of protein) for less money. Their hensanely delicious Chicken-Free Strips shreds just as well as any boneless, skinless breast.
“When you [cut it up] and combine it with, say, chopped tomato and lettuce and mayonnaise with some seasoning in it, and wrap it in a burrito, you won’t know the difference between that and chicken,” says food writer and cook Mark Bittman. “I didn’t, and this is the kind of thing I do for a living.”
Fake Eggs: Beyond Eggs
A powder made of legumes, grains, starches, fats and natural gums, Beyond Eggs recreates the real deal across the edible spectrum from baked goods to scrambled “eggs.” (Up next: Dive into risk-free raw cookie dough!) They’ve also got a line of “Just Mayo” that tastes so good—no yoking around—it’ll fool any Earl of Sandwich.
The plant-based egg substitute is lactose-, soy- and gluten-free, lacks any cholesterol, and eliminates the risk of food safety concerns like antibiotics use or avian flu. If you’re vegan, allergic, or concerned about the humane treatment of chickens, Beyond Eggs satisfies your taste buds without environmental or ethical worries. What’s more, it’s 18% cheaper than battery cage eggs. Debuting in August, their products will be sold in retail outlets as well as to industrial food manufacturers and restaurant suppliers.