Impossible Foods’ future may rest on the fate of this tiny molecule
In the small and fierce meatless-meat ecosystem, Impossible Foods has held one bloody advantage: its discovery that the molecule responsible for pinkish, juicy, coppery muscle can be grown in a lab. Tiny concentrations of that substance, known as heme, have made Impossible’s burger the reigning realistic meat substitute among chefs and food bloggers.
Continue Reading https://www.protocol.com
Join the Discussion