California-based Impossible Foods was the first to present a novelty from the world of the food industry at the CES technology exhibition. Or from the field of biochemistry - which side to look at. They created Impossible Burger 2.0, the next generation of vegan burgers in which artificial meat is almost indistinguishable from real meat.
The first version of the Impossible Burger appeared a few years ago and used a substance called heme, from the word hemoglobin. It mimics animal blood and, when added to flour and spice minced meat, provides the color, appearance and taste of meat, especially after roasting. However, the former "meat substitute" was clearly "artificial", it was extremely inconvenient for preparing other imitations of meat dishes, and lovers of such food easily recognized the catch. Now version 2.0 is out and it made a splash.
One of the main components of synthetic mince, wheat gluten, has been replaced with soy protein. This changed the structure of the "meat" after heat treatment, it became more rigid and now needs to be chewed. Minced meat no longer falls apart in the hands, it can be used for sculpting meatballs, and in dumplings, and stew in pieces. But the main thing is that when conducting tasting tests, most of the respondents agreed with the legend that this is real meat, just in a new processing. Foodies were able to tell the difference, but ordinary visitors to CES 2019 did not.
The impossible burger cutlet contains 14 grams of fat and has the same amount of iron and protein as a beef cutlet of the same size. It costs, by the way, about the same, for their money the buyer will receive 240 calories for every 100 grams of the product. About 20 vegan restaurants in Las Vegas, New York and San Francisco have already signed contracts for the supply of this product, by the middle of the year "impossible burgers" will be on sale in the White Castle and Umami Burger chains, and by the end of 2019 they will appear in the widespread free sale in the United States.