How close it is to the real thing: 5 out of 10.Īvailability: For now, you can find the patties at the two Berkeley Bowl locations in California.Īppearance: It looked more like ground chicken or turkey than pork, with a pale pink color. Texture: On the rubbery side, but so is most breakfast sausage. It looks like a bratwurst, but that’s where the similarities end.īase ingredient(s): Fungi protein trademarked as FyĪppearance: The perfectly round shape and brown color make it look like plastic play food. How close it is to the real thing: 4 out of 10. Taste: It doesn’t really taste like much of anything, although it’s a good canvas for condiments. There’s no snap with the casing it just kind of melts into the meat. Cooked, it looks like your average bratwurst. How close it is to the real thing: 6.5 out of 10.Īppearance: Uncooked, the sausage is paler than most. Taste: Both the links and patties were on the sweeter side and tasted like sausage that had been dipped in syrup. The actual sausage meat is softer and chewier than pork. Texture: When you cook the sausages in a pan, a thin film forms like a crust on the surface, and it’s sticky.
In a breakfast burrito, it would be a perfect 10.Īppearance: No noticeable differences between the links or patties and the real things. How close it is to the real thing: 9 out of 10. Taste: Hints of garlic powder, onion powder and cayenne pepper - it resembled well-seasoned ground pork. Texture: It crumbled like ground pork and had the same satisfying chew. Pork (sausage, bratwurst and bacon)Īppearance: Cooked, there’s no distinction between Impossible sausage and pork sausage. In a blind taste test, I’m not sure anyone would be able to tell the difference.Īvailability: The mycelium chicken hasn’t officially launched, so we’ll have to stay tuned. For the most part, you think you’re eating chicken. How close is it to the real thing: 8 out of 10. Taste: Like a bland, overcooked chicken breast that’s been seasoned heavily with salt. Texture: You get the chew of cooked chicken and a rush of juice when you bite into it. If you judge it as a giant nugget, 6 out of 10 8 out of 10 if you add barbecue sauce to the equation.Īppearance: Like a frozen, precooked breast of chicken. How close it is to the real thing: 2 out of 10 - if you’re calling it a tender. Your brain registers something meaty without any real flavor. Texture: More pressed and formed like a nugget than an actual piece of solid chicken.
If you add some sweet and sour sauce, 9 out of 10.īeyond Chicken Plant-Based Chicken TendersĪppearance: Because of their rounded shape, they look like elongated nuggets.
How close it is to the real thing: 8 out of 10. But what it lacked in taste, it made up for in appearance and texture. Taste: Almost like a Wendy’s chicken nugget. Texture: The thin coating gave way to a pressed-and-formed middle with that classic nugget yoga-mat texture. How close it is to the real thing: Because the tenders tasted like Thanksgiving, 2 out of 10.īase ingredient(s): Wheat flour and soy protein concentrateĪppearance: Like a fast-food chicken nugget. Taste: Amazingly, the tenders tasted like pumpkin spice with notes of ginger and nutmeg. Texture: Tough and elastic (like a firm rubber band) with shreds you could pull apart. 1 out of 10.īase ingredient(s): Soy protein concentrateĪppearance: The golden-brown coating had the look and feel of a chicken tender. How close it is to the real thing: I suspect that whoever developed these nuggets has never tasted an actual nugget. There was a faint pea taste as well that was rather off-putting. Taste: Like what I imagine an actual sponge tastes like, although when I bit into it, salty liquid rushed out. Texture: The breading was nice and crisp, but the interior of the nugget was like a kitchen sponge. Appearance: Breaded and shaped like blobs that resemble nuggets.
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