Your Veggie Burger Is So Close To Tasting Like The Real Thing That It's About To Start Bleeding

Impossible Foods Bloody Veggie Burger, health foods

The entire point of veggie burgers, a minimum of, I thought, was that they were entirely devoid of meat, or anything connecting to meat. Like, you understand, blood.

But according to a startup called Impossible Food, having blood ooze from your burger is among the big benefits– and the company’s engineers and scientists are now try out the best ways to make replica, “plant blood” ooze from your veggie burger.

Amassing $75 million in equity capital– including support from Bill Gates!– the three-year-old, lab-engineered food startup’s focus has actually been producing a burger that looks, feels, tastes and even grill like the genuine, meaty meal.

So, like, various from tofurkey.

Founded by biochemistry researcher Patrick Brown, the hamburger (which he calls ‘variation 4.0,’ or The Impossible Cheeseburger), is made completely of plant way, with intent to convince a meat lover that it’s the genuine deal. Engineered in the Impossible Food lab, amino acids, fats and nutrients are all thoroughly hand-picked from plants for their contributions to structure, color and crucial of all, taste. The ideal compounds from plants imitate animal tissue, while cow blood (gross!) is recreated by adding heme, an essential particle in hemoglobin that is found in particular plants.

I’m all for enhancing food, and offering even more options to vegetarians and vegans. However exactly what I really would like to know, is, “Will my veggie hamburger bleed?”

According to the Wall Street Journal, taste tests say yes.

While the taste was still closer to a turkey hamburger than a big, sturdy patty, the hamburger does, in reality, have what seems bloody residue.

Three cheers for plant blood?

Impossible Food will certainly continue to fine-tune the smell of raw, ground meat as it applies to grow burgers, and to improve the flavor, texture and expense efficiency of the veggie burger disguising itself as meat. I will remain to gaze in bewilderment about the remarkable innovation of food, and debate whether I will consume said plant blood, when the time comes. Indications indicate ‘no’– I’m not a vegetarian, after all. And while I seem like going as far to create blood is a little far-fetched, I believe plenty of vegetarians will certainly be thrilled with this discovery.

So, I’ll say it once more: three cheers for plant blood!