Well, I think you’re hitting on the primary reason for skepticism.
As soon as you extract any food from its context (simple example: eating egg whites without the yolks) and start adding “stuff” to imitate a particular visual, smell, or taste experience……you have to start questioning if the medicine is worse than the disease.
I’d rather eat loads of meat then vegetables loaded with nitrites, to put it another way.
Personally, if I were to decide to cut down on meat consumption or give it up altogether (I’m not, but if I did) I would simply view task as training myself to enjoy the more natural vegetable imitations, which quite frankly (when it comes to burgers) isn’t that hard to do, once you slobber it with mustard, ketchup, lettuce, and onions.
This “Impossible Burger” approach is actually doing something that’s easy — — making something dressed the same as a burger taste like a burger.
When they can put a ribeye in front of me that looks and tastes like a ribeye, cooked MEDIUM, AND FOR THE SAME PRICE, then I’ll get interested.
Wake me up when that happens.