Photo: Impossible Burger
Red meat consumption worldwide is still high. Therefore beef production continues to increase with any adverse impacts to the environment. Trying to overcome this, several parties seeking better alternatives like burger patty burger that was developed from cells in the laboratory native beef.
Impossible Now Foods, a startup company based in San Francisco, combining different types of plants to mimic a real beef flavor. They have developed this formula over the last 5 years. Taste, texture, and appearance burger reportedly has received much praise though Impossible Foods has not officially marketed.
Quoted from Oddity Central (23/6), the founder and former Impossible Foods biochemical expert at Stanford University, Patrick Brown said the aim of the company is to produce a product that will change the world. He believes Impossible Burger able to make it happen.
During the 5 years, Brown and his team have attempted to analyze the molecular meats to know what creates the taste and aroma of meat (patty) burger. They believe all animal products could be replicated with vegetable compounds made from plants.
"From the beginning I had a strong hunch about substance called heme that creates a unique flavor to the meat," said Brown. Molecules made from this iron create red color on human blood, giving a tinge of pink on the meat, and it feels a bit like a metal.
The concentration of heme in red meat is high, but actually heme also found in plants. "This is a hopeful look and taste like a burger can plant native beef. It's not a very crazy idea," said Brown.
But there are obstacles extracting heme from legumes such as soybean. Brown explains, "Soy contains leghemoglobin at the roots but extracting it into heme is very expensive and time consuming."
Brown and his team choose how to transfer the gene which encodes a protein soybean heme into yeast. This method allows Impossible Foods produces a compound similar to the blood in large quantities.
The issue does not stop at the creation of the taste of meat. Impossible Foods should ensure the success of their innovative products to replicate animal fat. They use coconut oil to be mixed in the combined wheat and potato protein that forms the "meat plant" on the burger.
The oil will remain solid until the burger patty is placed in a hot pan. At this point the patty will begin to remove fluid and hissing like animal fat when cooked.
Impossible smell Burger patty was also engineered by a team of researchers. They put the meat cooked on the engine Masaa spectrometry gas chromatography to separate the thousands of compounds and odors through a tube.
In this way the researchers could identify each specific component of the scent. "The smell of meat is simultaneous exposure to hundreds of different smells. And the smell of the meat going on here," said one researcher, pointing to his head.
Lindsay Hoshaw, one the opportunity to try Impossible Burger tells taste. "It feels a little less strong than meat, but if I do not know the burger is made from plants, I would not notice it. The texture similar to ground beef," he explained.
Another advantage Impossible Burger is a higher protein content, less fat, and calories are lower than regular beef burger. This is due to the absence of real meat content in dalma burger.
Impossible Foods annual required in order to market these burgers to self-self-service. But now the company focuses on choosing the restaurant, hoping the talented chef can prepare vegetarian burger patty is becoming an interesting menu and probably tastes better.
On the other hand, food industry experts are skeptical of appearance Impossible Burger capable of replacing the usual beef. They say it is difficult fully replace beef with meat-based plant for real meat available on the market at an affordable price.
But Brown believes it. "If people are going to eat a burger for 50 years, they will not eat cows. We saved a burger," he concluded.