Beef flavor in traditional meat burgers comes from heme, an iron-containing molecule that is abundant in animal muscle.
Researchers at Impossible Foods have found a way to isolate plant-produced heme from engineered yeast and add it to their mixture of wheat protein, coconut oil, potato protein, and other veggie ingredients to make a hearty, meaty-tasting veggie burger.
Choosing an Impossible Burger is also in good taste for people who care about the environment.
According to the company’s website, every time you choose a quarter-pound Impossible Burger instead of a cow-based patty, you save 75 square feet of land for wildlife and water equivalent to a 10-minute shower.
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