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Company unveils meatless 'Impossible Burger' that 'bleeds' just like beef

By Ben Hooper
The Impossible Burger, a meatless burger designed to taste, smell and bleed like a real beef burger. Photo courtesy of Impossible Foods
The Impossible Burger, a meatless burger designed to taste, smell and bleed like a real beef burger. Photo courtesy of Impossible Foods

SAN FRANCISCO, Oct. 14 (UPI) -- A Silicon Valley company unveiled a new meatless burger designed to taste, smell, look, and even "bleed" like a beef patty.

Impossible Foods, a company founded and headed by former Stanford professor Patrick Brown, said the team spent five years studying all aspects of a beef burger before settling on their plant-based Impossible Burger recipe.

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"We didn't just slap together a bunch of bits and pieces from plants and call it a burger. We did the deep research to understand what makes a burger so delicious," Brown told KABC-TV.

He said the process involved the use of heme, a blood-like liquid created from a soybean gene injected into yeast, which is then fermented. The red-hued heme is what gives the burger its red color and causes it to "bleed" while cooking, just like a beef patty.

"It cooks just like meat, the only difference is that it gets a little bit crisper on the outside, but that's really the only difference," said Traci Des Jardins, owner of Jardiniere, one of three restaurants slated to start offering Impossible Foods' burger.

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The creators said Impossible Foods' burger offers health benefits including having more protein, less fat and fewer calories than a lean beef patty. The burger also contains no cholesterol, the company said.

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