Plant-based eaters everywhere, rejoice — a Stanford University biochemist has made the most meatlike veggie burger ever!
Dr. Pat Brown, who is vegan, was on sabbatical when he decided he wanted to use his background in genetics and disease-fighting technology to combat, as he tells Buzzfeed, “the most important problem in the world I thought I could have an impact on,” which is animal-based food.
So Brown left Stanford University and began Impossible Foods, a vegan food startup whose first product is the “meatless and meat-like Impossible Burger.”
According to Buzzfeed, the most important ingredient in the patty (currently patent pending) is called heme, a molecule containing iron and derived from soy beans. The patty’s ingredients also include water, potato proteins, soy, amino acids, sugars, and coconut oil — different from the typical veggie patties we are used to.
With its successful debut at the David Chang’s Momofuku in New York City, Impossible Foods says that its Impossible Burger will be on the menu of three California restaurants: San Francisco restaurants Jardinière and Cockscomb, and Los Angeles hotspot Crossroads Kitchen.
Brown, now the Impossible Foods CEO and founder, says:
Making plant-based food that will appeal to meat-eaters, vegetarians, and vegans alike is hard work — but Brown and Impossible Foods may have done the impossible here.