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June 21, 2019 - The Guardian

THE RIGHT CHEMISTRY: The science of plant-based meat substitutes: Video

THE RIGHT CHEMISTRY: The science of plant-based meat substitutes: Video
Credit: Impossible FoodsFile Photo / © Photabulous!

The first question that had to be answered was, what makes cooked meat look, smell and taste the way that it does?

Thanks to his research background, [Patrick] Brown of [Impossible Foods] knew that some hemoglobin analogues could be found in plants. “Leghemoglobin” (from “legume” and the Greek “heme” for “blood”) for example, can be found in the roots of clover or soybeans and became a candidate for imparting meat flavour and colour to a plant-based burger.

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