Author and TV presenter Anthony Bourdain has said he 'hates' the idea that the plant-based Impossible Burger is being sold at top restaurants.
Bourdain - who is well known for writing Kitchen Confidential, as well as fronting shows like A Cook's Tour - made the comments in an interview with Eater.
According to the chef - who has previously referred to veganism as 'the Hezbollah-like faction of vegetarianism' - he is 'resistant' to the idea of meat replacements.
The creator of the Impossible Burger - Patrick Brown - says the secret to making the patty as meat-like as possible is heme, a substance used in the body to carry oxygen around the blood.
The Impossible Burger contains a version of heme made from genetically-modified yeast.
But despite never trying the patty, Bourdain doesn't believe the product could ever be a substitute for animal flesh.
He added: "As somebody who spent 30 years as a chef, of course I'm going to be resistant to the notion that there’s any replacement for the texture and musculature and funk of real meat.
"So, I’m resistant to it. I hate the idea that people are selling this at a premium at hip restaurants.
"You know, it doesn’t fill me with joy."
The former chef did concede that the product could be crucial when it comes to solving world hunger.
He said: "Look, there are a lot of hungry people in the world.
"I guess if [it] is a means of providing must-needed protein to people who need protein to live, I guess I’m all for it."
Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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