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Impossible Burger's 'secret sauce' highlights challenges of food tech

from The New York Times

One of the chief selling points of the Impossible Burger, a much-ballyhooed plant-based burger patty, is its resemblance to meat, right down to the taste and beeflike “blood.” Those qualities, from an ingredient produced by a genetically engineered yeast, have made the burger a darling among high-end restaurants like Momofuku Nishi in New York and Jardinière in San Francisco, and have attracted more than $250 million in investment for the company behind it, Impossible Foods. more


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