Impossible Burger, Ingredients:
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, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.
Impossible Foods Inc. is a company that develops plant-based substitutes for meat and dairy products. Founded in 2011, and headquartered in Redwood City, California, the company aims to give people the taste and nutritional benefits of meat and dairy without the negative health and environmental impacts associated with livestock products. The company researches animal products at the molecular level, then selects specific proteins and nutrients from plants to recreate the experience of specific meat and dairy products.
The burger’s key ingredient is called heme, which is produced using a genetically engineered yeast that is fermented and multiplied. The GMO-derived heme gives the Impossible Burger its meat-like taste and red blood-like color.
The manufacturers of the controversial veggie burger just announced that in the future, due to “high demand” for the product, its plant-based patties will be made using GMO soy.
What NOVA Group would you place the Impossible Burger in? I’d place it in Group 4; Ultra-processed.
This is an example of a company capitalizing on the trend to produce more sustainably-grown, environmentally responsible foods by making the cheapest alternative they can and marketing it as “Natural.” I wouldn’t eat it.