What Is an Impossible Burger?mission statement
Then, the engineering chefs added fats, such as coconut and sunflower oil, to give the burger a juicy sizzle on the grill. They also added fillers and binders like methylcellulose and modified food starch to hold it together, as well as myriad other additives to make the burger look, feel, and taste just right.
In the company’s own words: “We make heme using a yeast engineered with the gene for soy leghemoglobin. First, we grow yeast via fermentation. Then, we isolate the soy leghemoglobin from the yeast, and add it to the Impossible Burger, where it combines with other micronutrients to create delicious, meaty flavor.
“An 85 percent lean beef burger, which is what you see in restaurants, has about 6 percent saturated fat,” Politi says. “An Impossible Burger has 8 grams of saturated fat in a four ounce patty, because it contains all that coconut oil.”The American Heart Association The Impossible Burger also has a lot more sodium with 370 milligrams, or about 16 percent of the recommended daily ceiling versus 82 milligrams in a beef burger.
I don’t understand vegans and vegetarians obsession with fake meat, poultry,fish,cheese,milk etc...
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