Core Ingredient Differences: Proteins and Color
The fundamental distinction between Beyond and Impossible sausage lies in their ingredient lists, particularly the protein sources and the elements used to mimic the appearance of meat. Beyond sausage is built around a blend of pea, rice, and mung bean proteins, which makes it suitable for individuals with soy allergies. To give its raw product a reddish, meat-like hue, Beyond uses beet juice extract, and its 'marbling' or fat-like appearance comes from refined coconut and canola oils. This composition results in a distinctly mild, earthy flavor profile.
Impossible sausage, conversely, uses a soy protein concentrate and isolate as its primary protein source. Its unique, highly realistic 'meat' flavor and red color come from soy leghemoglobin, an iron-containing molecule known as heme, which is produced by a genetically engineered yeast. This ingredient is the key to Impossible's beefy, savory taste and 'bleeding' effect. The marbling in Impossible sausage comes from coconut and sunflower oil.
Taste and Texture: A Direct Comparison
While both companies aim to replicate the sausage experience, the choice of ingredients leads to significant differences in the final product's taste and texture. The texture is a common point of comparison for consumers.
Beyond Sausage:
- Texture: Described as having a slightly firmer, chunkier, and more cohesive texture, similar to a traditional pork sausage. The casing is soft and edible, contributing to a more authentic sausage-eating experience.
- Taste: Features a milder, earthy, and slightly sweet flavor profile. It relies on traditional sausage seasonings like fennel and sage to deliver a familiar taste, rather than an overwhelming savory beefiness. Some consumers note a subtle coconut flavor.
Impossible Sausage:
- Texture: Often described as having a denser, more finely ground, and compact texture. Reviewers have sometimes noted that the casing can be tough or chewy, and that the product feels drier if not cooked correctly.
- Taste: Designed to mimic the rich, savory, and slightly metallic flavor of ground beef, thanks to the heme. It takes on other seasonings well, making it versatile for different recipes, but has a more neutral base flavor on its own.
Nutritional Content: Small but Important Differences
Despite both being plant-based, the nutritional profiles of Beyond and Impossible sausage have a few key differences that may influence a consumer's choice.
- Fat: Beyond sausage has slightly less fat and saturated fat than Impossible sausage. The fats used are also sourced differently, with Beyond using cocoa butter and canola oil alongside coconut oil, while Impossible primarily uses coconut and sunflower oils.
- Vitamins and Minerals: Impossible sausage is typically fortified with a wider array of vitamins and minerals, including B vitamins and zinc, making it a stronger supplement for those seeking these nutrients. Beyond also fortifies its products but to a lesser degree.
- Sodium and Fiber: Both products are generally higher in sodium than unseasoned ground meat. Both also contain some fiber, which is absent in animal-based meat.
- Allergens: Beyond is soy-free, making it a viable option for those with soy allergies. Impossible's use of soy protein means it is not a suitable choice for those avoiding soy.
Comparison Table
| Feature | Beyond Sausage | Impossible Sausage |
|---|---|---|
| Primary Protein | Pea, rice, and mung bean proteins | Soy and potato proteins |
| Source of 'Meat' Flavor | Earthy, savory flavor from proprietary blend and seasonings | Soy leghemoglobin (heme) from genetically engineered yeast |
| Appearance / 'Bleed' | Red color from beet juice extract; releases oil when cooked | Red color and 'bleeding' effect from heme |
| Texture | Firmer, slightly chunkier, cohesive texture with an edible casing | Denser, more finely ground, with a potentially tough casing |
| Key Allergen | Legumes (specifically peas, check for other ingredients) | Soy |
| Fortification | Contains added vitamins and minerals, but typically fewer than Impossible | Often fortified with a wider range of B vitamins and other nutrients |
| Taste Profile | Milder, earthy, slightly sweet flavor | Savory, beefy, more neutral flavor profile |
Environmental Impact and Company Philosophy
Both companies were founded with the goal of creating more sustainable and animal-welfare-friendly protein sources. Producing either Beyond or Impossible sausage uses significantly fewer greenhouse gas emissions, land, and water compared to producing animal-based sausage. A study cited on Impossible Foods' website indicates that their burger uses 87% less water, 96% less land, and 89% fewer greenhouse gas emissions compared to a beef burger. Beyond Meat has made similar sustainability claims. Consumers may prefer one brand over the other based on other ethical or environmental considerations, such as Impossible's use of genetically engineered yeast for heme or Beyond's non-GMO status.
Conclusion
Deciding between Beyond and Impossible sausage depends heavily on personal preferences for flavor, texture, and dietary needs. If you prefer a milder, earthy, slightly firmer sausage that is soy-free, Beyond is the clear choice. Its use of beet juice for color and pea protein for substance creates a unique and satisfying product. However, if you are looking for a denser, more savory, and beef-like flavor profile that comes closer to mimicking traditional meat, Impossible sausage, with its heme-based technology and soy protein, will likely be your preference. For those with specific nutritional goals, Impossible's higher vitamin and mineral fortification could be a deciding factor. Ultimately, both brands offer compelling, planet-friendly alternatives that cater to different palates, and the best way to choose is to try both and see which one you enjoy more.
Consider exploring other recipes and comparisons at Simply Recipes for additional guidance on incorporating these and other plant-based options into your cooking routine.
