"Silicon Valley's Bloody Plant Burger Smells, Tastes And Sizzles Like Meat"
Lindsey Hoshaw said:The Impossible Burger is more than just peas and carrots smashed together: It's the result of some pretty high-tech research.
Brown's team analyzes meat at a molecular level to determine what makes a burger taste, smell and cook the way it does.
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Because Impossible Foods isn't targeting vegetarians; it wants to woo carnivores. Brown thinks meat lovers would opt for veggie patties more often if they had an option that really replicated the burger-eating experience. So he's trying to pin down what accounts for the mouthfeel of beef.
Lindsey Hoshaw said:The taste is unreal. When I tried a mini burger slathered in vegan mayo, mashed avocado, caramelized onions and Dijon prepared by San Francisco chef Traci Des Jardin at the company's headquarters in Redwood City, I was floored. The flavor was slightly less potent than meat, but if I didn't already know this burger was made from plants, I wouldn't have guessed it.
I wish these people the best of luck; I'd eat something like this if it was as good as they're making it sound and reasonably affordable.Lindsey Hoshaw said:Impossible's plant burger is still more expensive to produce than beef patties. But Brown says the goal is to increase production so the "meat" becomes less expensive than ground chuck.