On a busy
+
busy:
ajetreada
street in Los Feliz, Los Angeles is a restaurant called Honeybee
+
honeybee:
abeja de la miel
Burger. Inside, the chef flips
+
to flip:
dar la vuelta
burgers on the grill and serves them up to hungry clients. What distinguishes Honeybee from almost every other burger restaurant is that it doesn’t serve beef
+
beef:
carne de ternera
burgers, chicken burgers or any burgers made from meat. Instead, it produces the two varieties of meatless
+
meatless:
sin carne
burgers that have exploded in popularity in recent years: the Beyond
+
beyond:
más allá
Burger and the Impossible Burger. These are so in demand
+
are so in demand:
hay tanta demanda
that they have made their way
+
to make their way:
llegar hasta
onto the menus of thousands of restaurants, including those of traditional burger chains
+
chains:
cadenas
Burger King and Carl’s Jr.
revolutionary burgers The makers
+
makers:
productores
of both burgers, Beyond Meat and Impossible Foods, were founded in California some ten years ago and are today valued at $11.7 billion and $2 billion, respectively. They specialise in making plant-based meat substitutes but their star product is their burger, which is sold at restaurants and grocery stores
+
grocery stores:
supermercados
in the US and in a growing number of other countries around the world. Their founders hope that their products will replace
+
to replace:
sustituir
meat products on a global scale, eventually
+
eventually:
finalmente
making meat obsolete.
plant-based proteins Unlike
+
unlike:
al contrario
meatless burgers of the past, the Beyond Burger, made primarily from pea
+
pea:
guisante
protein, and the Impossible Burger, made primarily from soy
+
soy:
soja
, are designed to replicate beef burgers in taste
+
taste:
sabor
and texture in order to appeal
+
to appeal:
atraer
not only to vegetarians and vegans but also to meat-eaters. One of their biggest selling points is that they make a much smaller environmental impact than beef burgers, and of course they don’t harm animals.
