It’s been more than a year since Impossible Foods rolled out its first faux-meat Impossible Burger to the public, presenting it in dramatic fashion at Momofuku Nishi in New York City. But that was the tip of the imitation meat iceberg.
The burger, which purports to cook, char, and taste like the real, beefy thing, is making its way to larger markets, and Impossible Foods is expanding rapidly with an Oakland production facility underway. Founded in Redwood City by Stanford biochemistry professor Patrick Brown, the Impossible Burger’s secret sauce is its use of heme, a molecule present in blood and some plants.
As other purveyors experiment to recreate the taste (and popularity) of meat without the disastrous effects of industrial agriculture — and, for many, the perceived cruelty of slaughtering animals — the Impossible Burger is blazing a trail at the below restaurants. While it won’t satisfy every meat lover, and could even gross out some longtime vegetarians who would prefer their veggie burger taste nothing like beef, the item’s increasing popularity is a testament to huge public curiosity.Read More