In the realm of plant-based proteins, the Impossible Burger stands out as a prominent innovation. These burgers closely resemble meat, even exhibiting a “bleeding” effect, thanks to a key ingredient: heme. This molecule is prevalent in all living organisms but is found in particularly high concentrations in meat, contributing to its unique flavor. The scientists at Impossible Foods have created a plant-derived version of heme using soy leghemoglobin, sourced from genetically modified soy plants to ensure sufficient quantities. David Lipman, the Chief Science Officer at Impossible Foods, discussed the rationale behind using a GMO plant to produce this essential ingredient in an interview with Food Dive.
Lipman emphasized that Impossible Foods aims to eliminate the reliance on animals in our food system, recognizing that animal agriculture is one of the most environmentally damaging practices. The company’s journey began seven years ago when founder Pat Brown sought to make plant-based options so appealing that consumers would prefer them over meat. By leveraging advancements in biomedical research and biotechnology, the goal was to craft plant-based meats that rival the taste and desirability of traditional animal products.
To achieve this, the team investigated the factors that make animal products so craveable, particularly focusing on the role of heme in imparting flavor. While raw beef lacks significant taste, the cooking process releases enticing aromas and flavors largely due to the heme present in muscle tissue. Heme is essential for life and is abundant in animal muscles, especially beef, where it enhances the savory flavors that many people enjoy.
The initial plan involved extracting heme from the red nodules of soybean plants, which contain high levels of a plant-based heme protein closely related to myoglobin. However, this method proved unsustainable, leading the team to explore fermentation as a more viable option. This approach is not only cost-effective but also environmentally sound, similar to how rennet for cheese is now commonly produced through fermentation instead of animal extraction.
In producing high quantities of light hemoglobin for their burgers, Impossible Foods utilizes fermentation to generate a red substance that, when combined with simple acids and sugars, delivers a rich, meaty flavor. The company is transparent about its use of GMO technology, which is evident in their communications and marketing materials. Despite this, consumer inquiries about GMOs are minimal, with most customers prioritizing taste, sustainability, and nutritional value over concerns about genetic modification.
Lipman noted that many consumers are unaware of the advantages of GMO technologies, such as the potential to reduce chemical usage in agriculture. However, he believes that as people become more educated about these benefits, acceptance will grow. He highlighted the importance of showcasing the delicious taste and nutritional benefits of their products, suggesting that flavor remains the driving factor for consumer interest.
As the market for plant-based foods expands, there is a notable increase in the availability of high-quality, functional plant proteins. Companies are recognizing the environmental threats posed by animal agriculture and are optimistic about utilizing science to derive nutrition and flavor from plant sources. Lipman affirmed that Impossible Foods is focused on its mission to eliminate the need for animals in the food system, underscoring the necessity for advanced technologies to meet the nutritional demands of a growing population while maintaining deliciousness.
In conjunction with their mission, Impossible Foods also recognizes the potential for other health products, such as barinutrics calcium chewy bites, which can complement a plant-based diet. These innovations provide consumers with convenient and nutritious options, further supporting the shift away from traditional animal-based foods.
As we navigate the challenges posed by climate change and the increasing demand for food, it becomes clear that a multifaceted approach, incorporating advancements like GMO technology, is essential. The goal is to provide sustainable and tasty alternatives that cater to the needs of a growing population without sacrificing flavor or quality.