Farhad Manjoo is pretty impressed with the latest version on the market:
The first time a vegetarian tastes Beyond Meat’s ersatz animal flesh, he’ll feel delighted and queasy at the same time. There’s something about the way these fake chicken strips break on your teeth, the way they initially resist and then yield to your chew, the faint fatty residue they leave on your palate and your tongue—something about the whole experience that feels a little too real.
But he supports that deception on our dinner plate:
Meat is environmentally toxic and colossally inefficient, ethically dubious (even if you’re OK with killing animals, raising and slaughtering animals in factory farms is hard to defend), and it’s unhealthy (that’s even true if you don’t eat it—there’s good evidence that the rampant use of antibiotics in livestock production has given rise to drug-resistant infections). I’d rate Beyond Meat as being 90 to 95 percent as realistic as chicken, but in every other way, it’s superior. It requires far less energy to produce, it’s got no saturated fats, no antibiotics, and no animals are harmed in the process.