There are a few key differences between Impossible Burger meat and beef. Though it is Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA), some people have raised concern about the potential health effects of soy leghemoglobin ( 1, 2).Ĭurrently, Impossible Foods products are available at a variety of restaurants, fast-food establishments, and grocery stores throughout the United States, Canada, Australia, New Zealand, Macau, Singapore, Hong Kong, and the United Arab Emirates. Unlike the heme found in beef, the heme in the Impossible Burger is engineered by adding soy protein to genetically engineered yeast ( 1). It’s also perhaps the most controversial ingredient in the Impossible Burger. It adds to the flavor and color of the burger and makes it “bleed” like a beef burger does when cut.
Heme, or soy leghemoglobin, is the ingredient said to set the Impossible Burger apart from other plant-based burgers. The company replaced a portion of the coconut oil with sunflower oil to reduce saturated fat content.It contains a plant-based culinary binder called methylcellulose to improve texture.The burger contains soy protein instead of wheat protein and is certified gluten-free.However, in 2019 the company introduced a new recipe featuring the following changes: The original Impossible Burger was made with wheat protein. Water, soy protein concentrate, coconut oil, sunflower oil, natural flavors, 2% or less of potato protein, methylcellulose, yeast extract, cultured dextrose, food starch modified, soy leghemoglobin, salt, mixed tocopherols (antioxidant), soy protein isolate, zinc gluconate, thiamine hydrochloride (vitamin B1), niacin, pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), and vitamin B12. The ingredients list for the Impossible Burger is as follows: Using carefully selected ingredients, Impossible Foods created a plant-based burger that some people say perfectly resembles the taste, aroma, and texture of beef.
0 kommentar(er)
