Wednesday, March 14, 2018

The "Impossible Burger"

Impossible Foods, the company that makes the Impossible Burger, figured out how to genetically engineer yeast to make heme. The company explains it this way: “We add the soy leghemoglobin gene to a yeast strain, and grow the yeast via fermentation. Then we isolate the leghemoglobin, or heme, from the yeast. We add heme to the Impossible Burger to give it the intense, meaty flavor, aroma and cooking properties of animal meat.”
So yes, this is a burger that starts in a laboratory, and I’ll admit I worried as I waited for my burger. Did I want to put a manufactured marvel of vegetarian innovation in my body? 



The Impossible Burger is mostly composed of textured wheat protein and coconut oil. It contains 2 percent or less of leghemoglobin, Impossible Foods says. Xanthan gum and a bunch of vitamins are in there, too. Find the full ingredient list at impossiblefoods.com.


Where to get it in Nashville:

HOPDODDY BURGER BAR
NASHVILLE
1805 21st Ave S Ste 100
Nashville, TN 37212Get Directions 

TENNESSEE BREW WORKS
809 Ewing Ave
Nashville, TN 37203Get Directions 

GRAY & DUDLEY AT 21C MUSEUM HOTEL
221 2nd Ave N
Nashville, TN 37201Get Directions
==
UPDATE: Went to Hopdoddy (in the old Bosco's space) in Nashville Friday night and had one... delicious! But, $14? 

No comments:

Post a Comment