Plant-based burger with soy leghemoglobin (heme) from precision fermentation. Sold via QSR, cafes and retail.
Available in 12 countries. EFSA approval November 2024. EU market entry pending final regulatory steps.
Updated Nov 2024Checked 10 Oct0 updates this week
Yeast is engineered with soy leghemoglobin genes to produce heme when grown on simple sugars. Heme is then extracted and purified for use in the burger.
A proprietary mix of plant proteins is combined with heme to create texture, nutritional profile and taste similar to ground beef.
The heme enables the burger to brown and develop crust during cooking, with a similar flavor profile to conventional beef burgers.
| Spec | Impossible Burger |
|---|---|
| Calories per 113g patty | 240 kcalR (reported) |
| Protein per patty | 19 gR (reported) |
| Countries of availability | 12R (reported) |
R reported by the company
| Spec | Impossible Burger | Beyond The Plant Protein Co. Beyond Burger |
|---|---|---|
| Calories per 113g patty | 240 kcalR (reported) | 280 kcalR (reported) |
| Protein per patty | 19 gR (reported) | 20 gR (reported) |
R reported by the company
Impossible Foods
Heme soy leghemoglobin, precision fermentation plant meat
Plant-based meat using soy leghemoglobin (heme) via precision fermentation. Founded 2011. $7B valuation (2024).
impossiblefoods.com (opens impossiblefoods.com)Company profile →
