This new food item expects to become the new trend in food fashion, as this new plant burger sizzles like meat in a flaming grill, tastes and smells like it, you wouldn’t think it is real meat.
New Plant Burger Sizzles Like Meat And Tastes Like It, Too
This ingenious new product is the brainchild of Patrick Brown, a former Stanford University biochemist along with his research team from Silicon Valley-based start-up Impossible Foods.
Diners from New York, Loa Angles and San Francisco will start to get their hands on this revolutionary food product this summer. This took Brown and his team five years in the making, with much excitement in anticipation of the launch of their new hamburger.
Their mind-blowing product is an un-canning replication of the hamburger patty itself- it sizzles, browns when cooked and oozes out fat when cooked. What’s more, it does not have any animal meat in it- purely a plant-based meat substitute.
“The demand for meat is going through the roof, and the world is not going to be able to satisfy that using animals — there’s just not enough space, not enough water,” says Brown who is also the founder and CEO of Impossible Foods.
Much healthier and costs less
Brown says that their burger will be the answer to addressing the concern of a growing demand for global meat, as well as the need to come up with healthy food alternatives. He says that their burger product is healthier because it is plant-based, less resource-intensive and is relatively cheaper to produce.
Brown took advantage of his career as a biochemist to analyze meat at a molecular level to determine what makes burgers cook, smell and taste the way it does, what makes it squishy when raw, then firms up and browns on a flaming grill.
This knowledge, together with his belief, that everything from fat tissues to muscle cells can be copied using compounds sourced from plants.
After five years of intensive research, Brown finally got his solution from a combination of plant based compounds that replicated the properties of meat.
Scientific transformation from plant source to hamburger meat
It just did not end with the meat itself, Brown says they want their burgers to become a surreal experience in sensory pleasure- just like meat burgers grilling over coals.
They engineered the smell by isolating individual components of a cooked meat aroma and developed their meat scents that they integrated into their burger meat. The same goes with the oozing fat when grilling, where his team used coconut oil that stays solid at room temperature and liquefies when it comes to contact with heat.
Brown believes that their product will not only become a hit for vegans, but may even win over some meat lovers, as people get to experience and for a plant burger sizzles like meat this would not be an impossible idea.
Image Credit: Silicon Valley’s Bloody Plant Burger Smells, Tastes And Sizzles Like Meat – NPR
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