Tasters at the Food & Wine Test Kitchen were dazzled by the sizzle, aroma, and taste of medium-rare burgers perfectly cooked by San Francisco-based chef Traci Des Jardins. Yet extraordinarily, the patties were not made of beef, but entirely of plants: the much-anticipated “Impossible Burger” from Impossible Foods.
In an article entitled “Welcome to the Era of Plant-Based Meat,” Justine Sterling of Food & Wine describes the burger as “a revolutionary new product”:
[I]t is truly far more complex and sophisticated than any existing non-animal patty. It contains coconut oil to simulate beef fat, which is solid until heated. It has potato proteins, which helps it achieve a beautiful crust when seared. And it's got heme, a compound that gives color to red meat, which the Impossible Foods team extracts from yeast. Welcome to the future. …
Sterling also notes that the burger, “if successful, might help save the world.”
In addition to delicious taste, the Impossible Burger offers nutritional benefits—more protein than a beef burger and no cholesterol, hormones, or antibiotics. Plus, its environmental footprint is impossibly small compared to a conventional meat burger: The Impossible Burger is responsible for 89 percent less greenhouse gas and requires 99 percent less land and 85 percent less water.
Get ready to taste the impossible. Impossible Foods will launch the Impossible Burger this July in restaurants in San Francisco, Los Angeles, and New York.
To learn about The Good Food Institute’s work with Impossible Foods and other good food companies, visit our website here.