In the realm of plant-based proteins, the Impossible Burger stands out as a leading innovator. These burgers, which closely resemble meat and even have a “bleeding” effect, contain a unique ingredient: heme. This molecule, present in all living organisms but found in particularly high concentrations in meat, contributes significantly to the characteristic flavor of animal products. The scientists at Impossible Foods have created a plant-derived version of heme using soy leghemoglobin. To produce enough of this ingredient, sourced from the roots of soy plants, the company employs genetically modified soy. David Lipman, Chief Science Officer at Impossible Foods, who joined the organization in May 2017, discussed the use of GMO plants for producing this essential component of their burgers and the consumer reactions to it in an interview with Food Dive, which has been edited for clarity.
DAVID LIPMAN: Impossible Foods aims to completely remove animals from our food system, as we recognize that relying on animals is one of the most environmentally damaging practices. This ambition began with our founder, Pat Brown, seven years ago, exploring the most effective strategies to achieve this goal. It became clear that in order to succeed, we needed to create plant-based foods so appealing that consumers would opt for them over animal products. By doing so, we can leverage market dynamics to drive change.
We also recognized the potential of utilizing advanced biomedical research and biotechnology—not just for studying diseases, but to make plant-based meats as flavorful as their animal counterparts. This realization sparked the entire journey of Impossible Foods. We sought to understand what makes animal products so crave-worthy. Interestingly, raw beef, when uncooked, has a rather bland taste, with only a metallic flavor. However, once cooked, it emits enticing aromas and flavors.
The secret behind this transformation lies in heme, particularly abundant in the muscles of beef. This molecule, essential for life, is found in all living organisms but is present in especially high amounts in animal muscle, contributing to the rich flavors we enjoy. Our challenge was to find a way to incorporate sufficient heme into plant-based meats to replicate those savory flavors.
Soybeans have small nodules that, at the right stage of growth, reveal a red appearance due to the presence of light hemoglobin, a plant-based protein closely related to myoglobin found in muscle. This was our initial idea: to extract heme from these soy plants. However, upon further investigation, we realized that harvesting soy plants in this manner was not sustainable. We then decided to adopt a method that humanity has utilized for millennia: fermentation. By transforming low-cost materials like molasses into high-value products, such as heme for our burgers, we found a more environmentally friendly and cost-effective solution.
Similar to how the food industry has evolved to use fermentation-produced rennet for cheese, we applied this approach to generate large quantities of light hemoglobin for our plant-based burgers. This red protein, when cooked alongside simple acids and sugars—elements naturally found in meat—produces a delicious, beefy flavor.
We have been transparent about our use of GMO technology, prominently disclosing it on our website and in interviews. Currently, we are present in nearly 3,000 restaurants, and only a mere 0.5% of consumer inquiries relate to GMOs, with a quarter of that group expressing negative sentiments. Our market research has consistently indicated that factors like flavor, sustainability, cost, and nutrition rank much higher in consumer priorities than concerns about GMOs.
While many products highlight their non-GMO status, our focus was on utilizing the best science to create an exceptional product. The consumer benefits of GMO technology, such as reduced chemical usage in agriculture, may not be immediately apparent, but they are significant. For instance, GMO papayas have saved the Hawaiian industry from near collapse.
With decades of experience in genetic engineering, the safety of GMO products is well-established, and we can empirically observe their benefits. As more products emerge that demonstrate clear advantages to consumers, we believe acceptance will grow over time.
Our mission remains steadfast: to eliminate the need for animals in the food system through various scientific methods, ensuring that we produce the most delectable plant-based foods possible. As the conversation around climate change intensifies, we recognize the urgency of finding innovative solutions to meet the food needs of a growing population without sacrificing taste.
In this context, it is essential to highlight how our products, including Citracal Creamy Bites, offer consumers delicious and nutritious options while contributing to a more sustainable food system. We are committed to leveraging all available technologies to create healthy, sustainable food for everyone, ensuring that as we progress, consumers will appreciate the benefits of these advancements.