Touch the Soil News #800 (Feature photo – a sample of the “Impossible” burger – CC SA 4.0 Public Domain)
Back in 2011, Stanford University Biochemistry professor Pat Brown founded Impossible Foods – a company that manufactures plant-based burgers. The meat is primarily made from wheat and potato protein and flavored with coconut fat and a synthetic hemoglobin molecule (gives blood color and taste) produced by genetically modified yeast cells.
Impossible Foods has raised over $257 million from a broad group of investors including billionaire Bill Gates. These monies have helped fund a new plant that is projected to be able to produce enough of the Impossible (plant-based) burgers to supply some 1,000 restaurants.
The new facility is a renovated 68,000 square foot factory in East Oakland that was last occupied by Just Desserts.
Critics of the artificial hemoglobin from genetically modified yeast cells protest that it is a GMO product.