Who created it: California-based Impossible Foods was founded in 2011 by Stanford professor of biochemistry, Patrick O. Brown, who is committed to eliminating industrialized animal farming because he believes it is one of the world’s biggest environmental problems .
What is it: The main ingredients of Impossible Burger include soy protein, potato protein, coconut oil and sunflower oil. However, the magical ingredient that gives this product the umami and bloody taste of “meat” is heme. Scientists at Impossible Foods extract this iron-containing, naturally-occurring molecule from the bean nodule protein in the roots of soybean plants. Impossible Burger is mainly made of water, plant protein and heme.
How it tastes: Impossible Burger can be cooked in many ways and can also be used in minced meat dishes. If it is grilled, its outer layer will have a smoky charcoal taste, while the inner layer will be tender and juicy. The meaty taste and slightly fishy taste are somewhat similar to real ground beef.
What products are offered: They offer “meat” in the form of patties and minced meat. In January of this year, Impossible Foods launched a new gluten-free recipe for Impossible Burger. According to reports, they are also working hard to create the pinnacle of alternative meat: steak.
Where to find it: The Impossible Burger made its debut in 2016 at Momofuku Nishi, a New York restaurant owned by renowned chef David Chang. Today, there are more than 5,000 restaurants in the United States that offer Impossible Burger. Impossible Foods was launched in Asia last year and is now available in restaurants in Hong Kong, Macau and Singapore.