Making news recently is the rapid expansion of the Impossible Burger, a plant-based burger that even bleeds like beef. The process in making the impossible burger is not simple. It includes a process that is hard to understand in which leghemoglobin molecules from the roots of soybean plants are engaged in a fermentation process that is made possible by genetically engineered yeast.
The non-profit Center for Food Safety challenges the Food and Drug Administration for its quick approval of the Impossible Burger. At issue is that no tests were done as to how these new compounds affect humans over time and in quantities. You can read more of the story here: https://www.centerforfoodsafety.org/actions/5697/stop-fda-from-approving-this-risky-impossible-burger-additive