Impossible Burger’s key ingredient wins FDA approval

An Impossible Burger is made entirely of plant proteins but looks, tastes and smells a lot like beef.

Dara Kerr/Techhnews

The key ingredient in Impossible Burger, the meatless burger that bleeds and browns when cooked, has finally passed muster with federal regulators.

Impossible Foods, the Redwood City, California-based startup behind the plant-based burger, said Monday the key ingredient in the burger had been determined as safe to eat by the US Food and Drug Administration. That ingredient — soy leghemoglobin, or “heme,” —  had reportedly been under review by the FDA as a potential allergen.

Impossible Foods is part of a vegan meat movement, in which faux beef, chicken, pork and fish products are produced in a high-tech lab to replicate the taste, look and smell of the real thing. Other companies include Beyond Meat, which makes meat-free chicken strips, and New Wave Foods, which sells fishless fried shrimp.

One of the main things that contributes to its appeal with diners is that it “bleeds” like a regular burger.

“Heme is identical inside a plant and in the muscle tissue of an animal. It is the taste of blood,” Celeste Holz-Schietinger, Impossible Foods’ principal scientist told Techhnews’s Dara Kerr during a visit to the company’s lab in 2016.

The burger, which has earned high marks from carnivores and vegans alike, is sold at restaurants across the US, and the company recently partnered with the White Castle burger chain on a meatless plant-based burger done with White Castle’s typical square-bun flair.

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