Yes, Impossible Foods tested heme, their new ingredient found in the Impossible Burger, on animals. This was done in order to receive their no questions letter from the FDA, which they recently received. Find out why it's OK for vegans to support Impossible Foods and the Impossible Burger.

As the environmental, animal welfare, and human health concerns involved with eating meat, dairy, and eggs have come to light in recent years, many Americans have begun embracing a plant-based diet. However, some are still skeptical as to whether swapping out meat and dairy for plants actually does THAT much to help our Earth. They wonder, does following a plant-based diet significantly reduce environmental impact as compared to eating in the traditional, meat-centric American way?

I have commitment issues -- with my diet. Name the diet, and I've tried it. I'm currently a pescatarian with fish as my main protein source. But I've been a carnivore, vegetarian and vegan, too. Oh, and I dabble in "menu of the future" items such as algae and bugs. In the last month, I've had algae smoothies, algae protein bars and algae chips. It's not because I'm a particularly adventurous eater or that I love the taste. I actually loathe the mossy flavor of algae.

A vegan burger that "bleeds" has been labelled an "existential threat" to New Zealand's beef industry by politicians. Air New Zealand is serving the Impossible Burger, which is made from synthetic meat using wheat, coconut oil, potatoes and "magic ingredient" heme. Compared to cows, the vegan product uses 95% less land, less water and creates 87% less greenhouse gas emissions, according to the company's website.

Eater, a leading online food publication, recently reviewed White Castle’s take on the Impossible Burger. Eater Chief Critic, Ryan Sutton, called it “one of America’s best fast-food burgers.” The vegan slider gained so much attention around the Eater office that it slid into the publication’s weekly podcast, “The Eater Upsell’s,” 5 Best Food Stories of April episode.

The plant-based Impossible Burger's key ingredient has been deemed safe by the Food and Drug Administration [FDA] in what the high-tech food company is calling a 'big win'. The ingredient - soy leghemoglobin - contains heme, an iron-containing molecule that occurs naturally in every animal and plant. According to the company, it is heme that gives the patty its meaty taste and texture.

By the end of 2018, chicken grown in a bioreactor–from cells, rather than an actual chicken–may be on the menu in some restaurants. A burger is coming by 2021. A new survey suggests that most Americans may be willing to eat it. In a recent survey of nearly 1,200 consumers, most said they hadn’t heard of “clean meat” (also known as cultured meat, in vitro meat, or lab-grown meat), which is grown from animal cells without raising animals, in a process similar to brewing beer.

The vegan Beyond Burger, a sustainable hamburger patty by plant-based meat company Beyond Meat, is a hit with A&W Canada customers. The burger has been available for a month – long enough for the initial buzz to dissipate – however, this vegan option is still outselling the massive chain’s classic beef burger in some Vancouver locations.

While many types of veggie burgers are made with thought and care, most come out like a weirdly textured, flavorless puck that tastes like anything but real meat. But one company has done what used to seem like the impossible: create an entirely plant-based burger that could probably fool most carnivores. Appropriately called the "Impossible Burger," the beefy, but beef-free creation is available at chef David Chang's New York City restaurant Nishi.

The United States' largest meat processor is investing money in a company that makes artificial meat products from vegetables. Tyson Foods has announced that it is spending an undisclosed amount to acquire a 5 percent stake in Beyond Meat, the company behind the Beyond Burger — a fully vegan product that supposedly "bleeds" like a real beef burger. The deal is one of the first major investments by a major player in the meat industry into plant-based proteins, and seems to mark an increase in quality of meat replacement and alternative products.

Vertical farms, food trucks, tropical forests and the supermarket of the future are on display at Expo 2015 in Milan. Exhibits from 145 countries focus on how to feed the planet sustainably.

Food 3D printing is exciting stuff! 3D Printing Industry gives a run down of 11 food 3D printing endeavors out in the world today.

It tastes like chicken. So how is this chicken made? Memphis Meats’ in-house senior scientist Eric Schulze explained the process to Eater in broad strokes. “We start by harvesting sells from high-quality, living chickens that might otherwise go into conventional meat,” he says. “The chickens are not killed in the process. We look for cells that have potential to renew, put them in environment where they can grow and feed them water and nutrients — vitamins, minerals, proteins, sugars — and let them grow.”

Pregnancy, meat eating, and fossil fuels will all one day be unthinkable. I often wonder what people in the future will find barbaric about my life. We tend to look back on our ancestors with a mix of amusement and disgust: amusement that those poor fools managed to survive without things like toilets, electricity, and selfies; disgust that their lives were filled with things we find vile. But are we any better?

San Francisco-based startup Memphis Meats says it has made the world's first lab-grown chicken strips from animal cells. On March 14, Memphis Meats invited a handful of taste-testers to their kitchen to try it. And according to the company, they said it tastes just like chicken. "It is thrilling to introduce the first chicken and duck that didn’t require raising animals. This is a historic moment for the clean meat movement," Memphis Meats' cofounder and CEO, Uma Valeti, said in a press release.

They're also more willing to eat dog, cat, and horse meat if it's grown in a lab.

A multibillion-dollar court battle is raging in a small South Dakota town between a former heavyweight meat producer and one of TV’s Big Three networks.

The maker of vegan mayonnaise has been working on getting lab-made meat onto dinner tables everywhere. It’s just that nobody knew about it. Hampton Creek—a company that built its name on plant-based condiments and vegan-friendly cookie doughs—today revealed that, for the last year, it has been secretly developing the technology necessary for producing lab-made meat and seafood, or as the industry likes to call it, “clean meat.”

We can produce the food that people crave without using livestock, pledges Pat Brown founder of the ‘veggie burger that bleeds’.

Burgers made from plants instead of animals are capturing more space on U.S. barbecue grills this summer, fueling sales in the niche products that could reach $5 billion globally by 2020. Plant-based meat foods are now available that include beet juice for color and canola oil to simulate fat. These changes are not only pulling in consumers but also one of the powerhouses in traditional meat production, Tyson Foods Inc.

Impossible Foods CEO Pat Brown argues the merits of plant-based burgers on Too Embarrassed to Ask.

It was announced this week that all slaughterhouses in England will have to install CCTV cameras, in a Government move to try to improve animal welfare on UK farms. As a lover of animals, you’d think I would be thrilled at this news. Instead I can’t help but continue to wonder why on earth we are killing animals in the first place. It shouldn’t be a question of whether or not it’s caught on camera.

The vast majority of coastal countries on Earth are missing out on a valuable resource to ensure future food security, according to newly published research. Published in the journal Nature Ecology and Evolution, the research has found that the world’s oceans contain numerous “hot spots” for marine aquaculture, or ocean-based fish farms, which could produce 15 billion tonnes of fish every year: over 100 times current seafood consumption globally.

You can now tuck in to a meat-free burger that looks and tastes just like a McDonald’s Quarter Pounder — even its texture is the same. The global fast food industry, worth $539.63bn in 2016, is undergoing a period of change as newcomers challenge the dominance of household names like Burger King, KFC, Wendy’s and Five Guys.

Cargill Inc., one of the largest global agricultural companies, has joined Bill Gates and other business giants to invest in a nascent technology to make meat from self-producing animal cells amid rising consumer demand for protein that’s less reliant on feed, land and water.

Join WIRED for the deepest dive yet into the science of the Impossible Burger, the genetically engineered fake meat on a mission to upend the beef industry.

On the outside, Impossible Foods' new manufacturing plant in Oakland, California, looks like all of the other nondescript warehouses bordering the massive building. But inside, company founder Pat Brown believes a revolution is happening. Brown, a former Stanford biochemist, used his scientific background to create fake "meat" using the active ingredient soy leghemoglobin, which he says makes the burger appealing to meat lovers.

Plant-based diets, often cited as a craze driven by millennials, are gaining increasing popularity. According to research by HealthFocus, 60% of consumers are reducing their meat intake - and a massive 17% of 15-70 year olds now follow a ‘predominantly’ plant-based diet. What’s more, 55% of people who start eating a more plant-based diet say they plan to stick with it permanently. What was once called a ‘food fad’ looks like it’s here to stay.

Today we welcomed Leonardo DiCaprio to the Beyond Meat family as an official investor and advocate. Our relationship with Leo began a few years back when he first visited our research center and subsequently provided feedback on early iterations of The Beyond Burger. Leo shares our vision that we can positively impact climate change by bringing satiating, appealing, plant-based meats to the center of the plate, and we are thrilled to have his partnership.

Uma Valeti remembers the first time he really thought about where meat comes from. A cardiologist turned founder, Valeti grew up in Vijayawada, India, where his father was a veterinarian and his mother taught physics. When he was 12, he attended a neighbor's birthday party. In the front yard, people danced and feasted on chicken tandoori and curried goat. Valeti wandered around to the back of the house, where cooks were hard at work decapitating and gutting animal after animal to keep the loaded platters coming.

The in vitro meat cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on our plate one day. As in vitro meat is still being developed you cannot cook our recipes just yet, however, they will provide abundant food for thought and discussion.

Millennials have a reputation for killing all sorts of food-related industries and products, including casual dining chains like Applebee's, cereal, light yogurt, and even beer. Meanwhile, Generation Z is shaping a billion-dollar food market. Fake meat is a fast-rising food category that could change the way we eat. It replaces animal products with alternatives made from plants that look and taste like meat, with the goal of reducing the global dependence on animal agriculture. Generation Z is embracing the trend.

This morning, I walked down the street from my home in San Francisco to grab breakfast. On the menu? A dish that could change the multi-billion-dollar egg industry, forever. I had the chance to taste Hampton Creek’s long-awaited Just Scramble: a 100% plant-based product that is vastly more sustainable than any egg from a factory-farmed chicken and is free from antibiotics and cholesterol!

There is a “hospital-themed restaurant” in Las Vegas called the Heart Attack Grill. Inside, customers are invited to tempt death with food. The waitresses dress as provocative nurses and deliver “prescriptions,” which are enormous hamburgers. Depending on the number of beef patties between the buns, they’re known as single-, double-, and triple-bypass burgers. The system goes all the way up to octuple bypass. Past that point, it would be ridiculous.

Meat lovers rejoice! Beyond Meat is bringing a revolutionary plant-based breakthrough to the dinner table: Beyond Sausage. The newest product from Beyond Meat delivers on the juicy, satisfying taste and texture of pork sausage but with added health benefits of plant-based meat, including...