People eat animals that eat plants. If we just eliminate that middle step and eat plants directly, we would diminish our carbon footprint, decrease agricultural land usage, eliminate health risks associated with red meat and alleviate ethical concerns over animal welfare. For many of us, the major hurdle to executing this plan is that meat tastes good. Really good. By contrast, a veggie burger tastes like, well, a veggie burger. It does not satisfy the craving because it does not look, smell or taste like beef. It does not bleed like beef.
Impossible Foods, a California-based company, seeks to change this by adding a plant product to their veggie burger with properties people normally associate with animals and give it the desired qualities of beef. The Impossible Burger has been sold in local restaurants since 2016 and is now expanding its market nationwide by teaming up with Burger King to create the Impossible Whopper. The Impossible Whopper is currently being test marketed in St. Louis, with plans to expand nationally if things go well there.
But what exactly is being added to this veggie burger? Does it make the burger less vegan? Is the additive from a GMO? Does it prevent the burger from being labeled organic?