Across Regions, Consumers, Fast Food/Quick Service Restaurants, Retail, Trends

The ‘magic mix’ of ingredients responsible for the impossible Burger’s taste and texture

The Food and Drug Administration just gave the thumbs up for the major beef-like ingredient in the the Impossible Burger, soy leghemoglobin. Upon cooking, it reacts to generate heme, the source of the redness of beef.  The science behind the Impossible Burger is fascinating, so I went straight to the source rather than relying on the media echo chamber — the patent.[Read More...]

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