**The Culinary Room: A Space Where Taste and Technology Meet**

In the culinary room, our chefs work tirelessly to create dishes that not only tantalize the taste buds but also meet the high standards of consistency and precision expected by our consumers. Here, they carefully consider how their creations will behave on a plate, in a consumer's home kitchen, and when served cold or hot. Every aspect of the dish is scrutinized, from the texture to the color, to ensure that it meets the highest expectations.

**The Importance of Condiments**

Behind us lies a treasure trove of condiments, each carefully selected to complement our products. Mustard, pickles, lettuce – these are not just mere accompaniments but integral components of our dishes. We want to see how they interact with our proteins, how they enhance the flavor and texture of our creations. It's a delicate balance, one that requires precision and attention to detail.

**Harvesting Feedback from Consumers**

Our sensory lab is where we gather feedback from real people – our consumers. We ask them to taste our products, blindfolded, without any prior knowledge of what they might expect. The results are invaluable, providing us with a glimpse into the mind of our customers. What do they like? What don't they like? How can we improve? This is where technology meets tradition, where the old ways of understanding consumer preferences meet the new. And it's here that we discover the secrets to success in the world of food.

**The Sensory Lab: Where Taste and Technology Converge**

In this lab, real people are given blind sample tastes of our products. They tell us, plain and simple, whether they like what they're tasting or not. The numbers – 41% for the 2.0 burger, 15% for the Beyond Burger 1.0 – speak volumes about consumer preferences. It's a numbers game, but one that requires more than just data analysis. We need to understand why our products resonate with consumers, what aspects of them make them tick.

**The Two for One Sample: A Tale of Two Burgers**

We present two samples to our sensory panel – the Beyond Burger 1.0 and its newer sibling, the 2.0 burger. The latter boasts a more rustic texture, while the former offers a finer grind. But how do consumers respond? We ask them to taste both, blindfolded, and gather their feedback. And what we hear is music to our ears – a preference for the 2.0 burger's coarser texture, its satisfying bite.

**The Beyond Burger: A Story of Innovation**

Our Beyond Burger, with its two-fold design, represents a significant leap forward in plant-based technology. It's an animal-like texture that some consumers will love, while others may find too coarse or too greasy. But it's precisely this variability that makes the Beyond Burger so fascinating – it challenges our assumptions about what a burger should look like, taste like, and feel like.

**The Future of Food: A World Where Technology Meets Tradition**

As we move forward in the world of food, one thing is clear: technology will continue to play a significant role. But it's not just about machinery and precision; it's about understanding consumer preferences, creating products that resonate with people on a deeper level. We're not just selling burgers or sausages; we're selling an experience – one that transcends the ordinary and taps into our shared humanity.

**The Art of Creating a Burger That Wins**

Creating a burger that wins is not just about cooking up a good meal; it's about crafting an experience that leaves a lasting impression. It requires precision, attention to detail, and a deep understanding of consumer preferences. And it's here, in the culinary room, where our chefs come together with technology to create products that delight – products that will make consumers go "wow" – and keep them coming back for more.

"WEBVTTKind: captionsLanguage: enthis is the 2.0 burger which I have don't believe I've had yet so let's see how this goes unless you've been living under a rock lately you know that beyond meat had one of the bright star IPOs probably of all of 2019 and there's something going on in the whole sector that is really starting to bubble up it's a fascinating kind of a wetware technology even if you don't care about the business angle you got to admit at least someone you know says that stuff's pretty good let's find out how they make it that way and what's next come on let's go behind closed doors now I know what you're thinking Oh beyonds made of P protein and mung beans and brown rice I could whip that up in my kitchen at home probably not this is the analytics lab that beyond meets headquarters let's walk through some of the stages you definitely can't do in your kitchen the park that we've got a couple of patties here right and then we've got something that you called the mechanical mouth what is this thing we colloquially call it the email that say it's I've been called the email sometimes this was good it's it's a texture analyzer it's gonna measure the force that the burger is exerting when you try to compress it or feel when you try to chew it all right so the burgers gonna go in here correct I don't stick it in there and see how this works cause everyone talks about does it too right you know and here we go oh look at that yeah oh it's not just one so it's actually chewing yeah essentially and then you gather data from this I'm seeing the graph right here that shows every bite it looks exactly okay that's the analytics lab where they make things taste good but they also know that if something doesn't look like it's going to taste good it kind of doesn't in your mind that's why we have the color lab yes those are beets okay and beets are key to your color yes for a hamburger you notice one important thing about a hamburger is when you cook it it changes color and everybody knows that and that is how people know how to cook - immigrants Yeah right right and when we eat also you know the look of something is very important to our taste and so we choose the in particular bigger seeds of all the natural colorants is the most heat sensitive and will in fact change color egg so by using the beet color I get a burger that looks like a raw burger at first and looks like a cooked burger when it's cooked yes and not every colorant natural colorant would do that no in fact most of our albums don't and that kind of makes sense because never do people want something that will you know change color you want to be the color that I want Mountain Dew to always look like uranium waste yeah that should never change right right exactly and if this is different this is different see the pattern it's like powder building up right there yeah just that fast yep that's fast and juice is draining out yep and so this is a small bench top machine so to do this to do this for actual smurfo these machines are much much better sure but we just made instant beet powder for coloring yes it didn't take long either no so Julie you've got the most fun color palette I've seen so far here beyond yeah there's like a paint box but I don't think you're playing around no and also not with paints only with fruits and vegetables and edible flowers and so these are all natural ingredients I would drink this you could I might add some vodka but I would drink he's very good because these are from fruits vegetables and flowers you say okay so what is this telling us about your process so what this seeks to look at is a lot of color blending so just like you can have different varieties that give you specific colors when you mix them together you create very subtle hues and all of that plays to cueing our minds that what we're seeing is meets the plants don't really look like hamburgers so that's kind of my job is to create those subtle hues the colors make it vibrant with just like an animal meat product or paper all right so that one's actually brown interesting it's very dark that way he said really good as a color I almost couldn't describe I don't know what that is it's orange II but not really it's really interesting gee but not really is yeah I think it good starting it rust in there and then this is oh that's very blue huh then you mix it all together and then what you're gonna see here is if you hold it up to the light not only is it almost incredibly red hopefully because like yeah but as it gets thinner and as the light plays at different angles right there's almost like an orange hue that can come out I see it and we see that a lot in it so you guys have done the research to say what does red meat what makes red meat red to our eyes and now you replicate it mm-hmm with colors we wouldn't expect you add some dark blue adds some dark brown to orange and red but that's how you get here that's how you got there I gotta say it that looks like a blood pipette right there I mean that's that's all we're going for that's it right okay we've seen a lot of lab stations now where color and structure and chemistry and all kinds of the science are sort of abstractly investigated now we're gonna go to the Test Kitchen and see where they verify how this stuff cooks up and actually handles this is the most conventional looking part I've seen so far beyond this looks like a restaurant kitchen absolutely you know this is one of the advantages we have here at beyond meters you see in our culinary kitchen to be able to see how behavior works on our plant-based burgers we come over here and we see things the behavior on our hoagie bone so on our burger buns we also see how the consumer is gonna take our product once it goes home as well so when it comes here to the culinary room we want to see how that behaves in your plate and your regular home consumer and see how you cook it out as well I noticed I see a bunch of condiments behind me here I see the mustard I see the pickles you guys make meals here you don't just make abstract pieces of sausage and beef that is correct that is correct we are 100% involved on harp rotates the whole time we want to see when it's cold when it's hot when it's mid temperature we want to see after resting for five or ten minutes how is that gonna produce later on for when you consume that as well okay now I get to look a little less like saying the cause drop that part of the net it is a fun part have a taste of this perfectly prepared to be on burger this is the 2.0 burger which I have don't believe I've had yet let's see how this goes definitely more rustic you can see in here notice how well the texture looks more rustic alongside the other relatively coarse ingredients the condiments of lettuce that's so interesting because everything else intact this is basically a tech company is about consistency and fine precision and here a win is almost going the other way you can use all the high-tech machines you want to chew on something examine its color look at its microscopic texture but you don't know you've got a winner with consumers until consumers tell you you've got a winner and that's where you bring them in to this this is the beyond meat sensory lab where real people are given blind sample tastes and they tell the real story is this good or not huh - 41 and for15 so blind tasting numbers here I'm gonna be dainty and get my napkin and try a piece of for15 first that's our area code okay got it because when you're the wine country let's use the proper technique and clear our palate now let's go to the mysterious two for one sample let's see if I can tell a difference and what it is why do I feel like I'm gonna flunk this test so what did you think about those two samples first off which one did you prefer I kind of like to form one more cuz it tasted slightly greasy err it was more satisfying in that respect I thought and texturally as far as the points the kind of cohesiveness that you'd expect from the burger which one do you think won five tasted a little more coarse and maybe a little more I had more opposition to chewing whatever you guys call that in the business so two for one in four one five different out what am i what am i tasting here a two-fold one there that's actually our beyond burger 1.0 the second sample there at night all of our newest offering of the beyond burger that is due out in stores Dana and so that's what we've been developing as okay level and that's the one that I thought was more like animal meat and had a little more of a course random animal texture to it where this one I thought had a little finer grind I think and also tasted a little a little greasy a little fattier so it's something you guys are going the right direction you'd be pleased with these results I think right absolutely and again consumer facing brand getting consumer without them so you totally fit our demographic and we gather feedback from so many people as possible that's what we do here at the sensory lab we've been talking a lot about what a burger or a sausage should look like when it's cooked it has to look right when it's not cooked because people don't buy cooked burgers at the grocery store in a package they're buying a raw product if you will so they've also changed how the 2.0 presents before it's cooked see these white spots here this is analogous to the kind of marbling that you get in traditional animal ground meat whereas in the 1.0 the ingredients in there but it's more finely dispersed you don't see it here it's the visual cue that says you're buying something that is more akin to an 80/20 these white flecks of animal looking plant fats are the twenty of all the interesting categories in technology right now this one around plant-based meats is particularly fascinating because to win here you not only have to taste good you have to have good taste you've got to emblem eyes some kind of a movement that people want to be part of it's different than selling someone a phone or a tablet and that's what makes this one so variably interesting to watch in the years ahead to stay on top of what's next in all of technology make sure you subscribe to the CNET channel here on YouTubethis is the 2.0 burger which I have don't believe I've had yet so let's see how this goes unless you've been living under a rock lately you know that beyond meat had one of the bright star IPOs probably of all of 2019 and there's something going on in the whole sector that is really starting to bubble up it's a fascinating kind of a wetware technology even if you don't care about the business angle you got to admit at least someone you know says that stuff's pretty good let's find out how they make it that way and what's next come on let's go behind closed doors now I know what you're thinking Oh beyonds made of P protein and mung beans and brown rice I could whip that up in my kitchen at home probably not this is the analytics lab that beyond meets headquarters let's walk through some of the stages you definitely can't do in your kitchen the park that we've got a couple of patties here right and then we've got something that you called the mechanical mouth what is this thing we colloquially call it the email that say it's I've been called the email sometimes this was good it's it's a texture analyzer it's gonna measure the force that the burger is exerting when you try to compress it or feel when you try to chew it all right so the burgers gonna go in here correct I don't stick it in there and see how this works cause everyone talks about does it too right you know and here we go oh look at that yeah oh it's not just one so it's actually chewing yeah essentially and then you gather data from this I'm seeing the graph right here that shows every bite it looks exactly okay that's the analytics lab where they make things taste good but they also know that if something doesn't look like it's going to taste good it kind of doesn't in your mind that's why we have the color lab yes those are beets okay and beets are key to your color yes for a hamburger you notice one important thing about a hamburger is when you cook it it changes color and everybody knows that and that is how people know how to cook - immigrants Yeah right right and when we eat also you know the look of something is very important to our taste and so we choose the in particular bigger seeds of all the natural colorants is the most heat sensitive and will in fact change color egg so by using the beet color I get a burger that looks like a raw burger at first and looks like a cooked burger when it's cooked yes and not every colorant natural colorant would do that no in fact most of our albums don't and that kind of makes sense because never do people want something that will you know change color you want to be the color that I want Mountain Dew to always look like uranium waste yeah that should never change right right exactly and if this is different this is different see the pattern it's like powder building up right there yeah just that fast yep that's fast and juice is draining out yep and so this is a small bench top machine so to do this to do this for actual smurfo these machines are much much better sure but we just made instant beet powder for coloring yes it didn't take long either no so Julie you've got the most fun color palette I've seen so far here beyond yeah there's like a paint box but I don't think you're playing around no and also not with paints only with fruits and vegetables and edible flowers and so these are all natural ingredients I would drink this you could I might add some vodka but I would drink he's very good because these are from fruits vegetables and flowers you say okay so what is this telling us about your process so what this seeks to look at is a lot of color blending so just like you can have different varieties that give you specific colors when you mix them together you create very subtle hues and all of that plays to cueing our minds that what we're seeing is meets the plants don't really look like hamburgers so that's kind of my job is to create those subtle hues the colors make it vibrant with just like an animal meat product or paper all right so that one's actually brown interesting it's very dark that way he said really good as a color I almost couldn't describe I don't know what that is it's orange II but not really it's really interesting gee but not really is yeah I think it good starting it rust in there and then this is oh that's very blue huh then you mix it all together and then what you're gonna see here is if you hold it up to the light not only is it almost incredibly red hopefully because like yeah but as it gets thinner and as the light plays at different angles right there's almost like an orange hue that can come out I see it and we see that a lot in it so you guys have done the research to say what does red meat what makes red meat red to our eyes and now you replicate it mm-hmm with colors we wouldn't expect you add some dark blue adds some dark brown to orange and red but that's how you get here that's how you got there I gotta say it that looks like a blood pipette right there I mean that's that's all we're going for that's it right okay we've seen a lot of lab stations now where color and structure and chemistry and all kinds of the science are sort of abstractly investigated now we're gonna go to the Test Kitchen and see where they verify how this stuff cooks up and actually handles this is the most conventional looking part I've seen so far beyond this looks like a restaurant kitchen absolutely you know this is one of the advantages we have here at beyond meters you see in our culinary kitchen to be able to see how behavior works on our plant-based burgers we come over here and we see things the behavior on our hoagie bone so on our burger buns we also see how the consumer is gonna take our product once it goes home as well so when it comes here to the culinary room we want to see how that behaves in your plate and your regular home consumer and see how you cook it out as well I noticed I see a bunch of condiments behind me here I see the mustard I see the pickles you guys make meals here you don't just make abstract pieces of sausage and beef that is correct that is correct we are 100% involved on harp rotates the whole time we want to see when it's cold when it's hot when it's mid temperature we want to see after resting for five or ten minutes how is that gonna produce later on for when you consume that as well okay now I get to look a little less like saying the cause drop that part of the net it is a fun part have a taste of this perfectly prepared to be on burger this is the 2.0 burger which I have don't believe I've had yet let's see how this goes definitely more rustic you can see in here notice how well the texture looks more rustic alongside the other relatively coarse ingredients the condiments of lettuce that's so interesting because everything else intact this is basically a tech company is about consistency and fine precision and here a win is almost going the other way you can use all the high-tech machines you want to chew on something examine its color look at its microscopic texture but you don't know you've got a winner with consumers until consumers tell you you've got a winner and that's where you bring them in to this this is the beyond meat sensory lab where real people are given blind sample tastes and they tell the real story is this good or not huh - 41 and for15 so blind tasting numbers here I'm gonna be dainty and get my napkin and try a piece of for15 first that's our area code okay got it because when you're the wine country let's use the proper technique and clear our palate now let's go to the mysterious two for one sample let's see if I can tell a difference and what it is why do I feel like I'm gonna flunk this test so what did you think about those two samples first off which one did you prefer I kind of like to form one more cuz it tasted slightly greasy err it was more satisfying in that respect I thought and texturally as far as the points the kind of cohesiveness that you'd expect from the burger which one do you think won five tasted a little more coarse and maybe a little more I had more opposition to chewing whatever you guys call that in the business so two for one in four one five different out what am i what am i tasting here a two-fold one there that's actually our beyond burger 1.0 the second sample there at night all of our newest offering of the beyond burger that is due out in stores Dana and so that's what we've been developing as okay level and that's the one that I thought was more like animal meat and had a little more of a course random animal texture to it where this one I thought had a little finer grind I think and also tasted a little a little greasy a little fattier so it's something you guys are going the right direction you'd be pleased with these results I think right absolutely and again consumer facing brand getting consumer without them so you totally fit our demographic and we gather feedback from so many people as possible that's what we do here at the sensory lab we've been talking a lot about what a burger or a sausage should look like when it's cooked it has to look right when it's not cooked because people don't buy cooked burgers at the grocery store in a package they're buying a raw product if you will so they've also changed how the 2.0 presents before it's cooked see these white spots here this is analogous to the kind of marbling that you get in traditional animal ground meat whereas in the 1.0 the ingredients in there but it's more finely dispersed you don't see it here it's the visual cue that says you're buying something that is more akin to an 80/20 these white flecks of animal looking plant fats are the twenty of all the interesting categories in technology right now this one around plant-based meats is particularly fascinating because to win here you not only have to taste good you have to have good taste you've got to emblem eyes some kind of a movement that people want to be part of it's different than selling someone a phone or a tablet and that's what makes this one so variably interesting to watch in the years ahead to stay on top of what's next in all of technology make sure you subscribe to the CNET channel here on YouTube\n"