Talk about a spread: meat skewers with a green chimichurri sauce fanned out on a platter. A plate of spicy Thai-style larb laced with ginger and peanuts served in lettuce bowls. And, of course, burgers.
“You can smell that meaty char right off the grill,” said Laura Kliman, a senior flavor scientist and cook for the day at Impossible Foods’ Silicon Valley test kitchen. “We are striving to get that total meat experience.”
Impossible Foods is known for its plant-based vegan burger that tastes a lot like real beef. Founded in 2011, the company was first to use an ingredient called heme, a blood-like compound found in all living things and that can replicate the taste, color and aroma of meat. Its burger is now sold in more than 5,000 restaurants and chains across the US, including Momofuku Nishi, Umami Burger and White Castle.
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