On an otherwise unadorned table at an event space overlooking Hong Kong’s Victoria Harbour, glass bowls displayed the constituent parts of the Impossible Burger. One contained a B-vitamin-laced potato protein paste, another wheat protein, a third a globule of coconut oil. In a fourth, shimmering crimson under the ceiling lights, was the secret sauce: heme (or haem), a component of many proteins, including hemoglobin — the pigment that gives blood its color. It’s also found in the roots of the soybean plant, which is where Impossible Foods extracts it from.
Meet the creator of the meat-free burgers of Impossible Foods
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