The Impossible Burger

Posted by OmarTarakiNiodeFoundation
05 October 2017 | blogpost

A trendy burger that is now in demand has the same taste, smell and texture with beef burger but is 100% plant-based. Made from wheat, coconut oil and potatoes, it is called The Impossible Burger. The secret ingredient that makes its characteristics very similar to beef is heme, a substance found in nuts.

Since Impossible Burger does not use animal products, its production reduces land use by 95% and water by 74% compared to beef burger. The contribution of greenhouse gases was also reduced by 87%. Currently, the agricultural sector, including forestry, fishery and livestock production, produces about one-fifth of the world's greenhouse gas emissions.

Impossible Foods

Impossible Foods, the company that makes Impossible Burger aimed at giving flavors and benefits of livestock meat without negative effects to health and the environment. It is also developing chicken meat, fish, pigs and milk with vegetables as the raw materials.

Impossible Foods has opened a factory in Oakland, California this summer. It produces one million pounds of “plant meat” per month, to be sold only to restaurants and prepared by professional chefs for now.

Although consumers’ demand is very high, due to limited supply, Impossible Burger is currently only available in 50 restaurants across the United States including Umami Burger and Momofuku.

 

Umami Burger 

We had a chance to try Impossible Burger at the newly opened Umami Burger in Hudson Hotel, New York. It is a spacious dining area with lofty ceilings that include exposed brick, eccentrically stenciled dark wood tables and drapery that creates a designated lounge area complete with Chesterfield and Winston sofas and a fireplace. The restaurant also features a street art-inspired focal wall by contemporary artist Ryan Graeff, whose stirring Umami Hudson-custom mural is inspired by iconic New York City scenes, along with a striking Godzilla reference that nods to Umami Burger's Japanese roots.

The Impossible Burger contains of two Impossible Burger patties, caramelized onions, American cheese, miso-mustard, house spread, dill pickles, lettuce, and tomato. If asked, Umami Burger can even create a version for vegans.

A renowned study at Oxford University in 2015 concluded that a global dietary change with more fruits and vegetables consumption could save 8 million people by 2050, reduce greenhouse gas emissions by two-thirds, and save on health costs and climate change impacts by US $ 1, 5 trillion.

The Impossible Burger has a meaty texture but softer than regular beef burger. If not told, we wouldn’t have known that it is plant-based. In fact, friends who ordered beef burgers at the same time and tried some of ours said that it is even more delightful than beef. No wonder that the Impossible Burger is promoted as a delicious option with sustainability benefits. Impossible Foods that produces Impossible Burger even has its own Sustainability Report.

Prehistoric Technology

The company, founded by Patrick Brown, then a Biochemist Professor at Stanford University, has managed to raise more than US $ 200 million from leading investors such as Google Ventures, UBS and Bill Gates, Li Ka-shing, Khosla Ventures and Viking Global.

In an interview by TechCrunch  Brown revealed that Impossible Foods is going after a $1.5 trillion global market based entirely on a prehistoric technology that hasn’t improved materially in a million years.

Meat today, according to Brown, is made using pre-historic technology, using animals to turn plants into this very special category of food that is defined by a particular kind of delicious flavor, sensory experience and nutritional profile with general affordability and accessibility.

Impossible Foods claimed its product as meat made in a better way. The company will not accomplish anything from a health or environment perspective if nobody buys its product; hence, Impossible Foods has to make products that sell primarily on deliciousness.

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All images by Impossible Foods