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Will Long-Awaited Vegan “Impossible Burger” Supplant The Ground Beef Patty?

June 14, 2016: 12:00 AM EST
The first product of a well-funded Silicon Valley food start-up is about to debut in local restaurants, the first salvo in a so-far secret war against the beef industry. After six years of research, Impossible Foods has created an expensive – $20 a serving – vegan version of the ground beef patty. The product is the result of reverse engineering and analysis of beef to create a mixture of proteins, fats, vitamins and amino acids from plant sources, the only one sold raw for cooking. It contains more sodium and saturated fat than ground beef, but no cholesterol, hormones, or antibiotics. It will hit grocers’ shelves in a few years, once the price problem is solved. And the taste? Food writer Kurt Soller says it is “complex: fruitier, funkier and more barnyardy” than conventional veggie burgers. And it smells just like cooked beef.
Kurt Soller, "The Impossible Burger is Ready for Its (Meatless) Close-Up", The Wall Street Journal, June 14, 2016, © Dow Jones & Company, Inc.
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