Find out how these individuals are revolutionising the way things are done in the F&B industry
DR PATRICK O. BROWN CEO and Founder, Impossible Foods
While taking a sabbatical from his position as a Howard Hughes Medical Institute investigator and biochemistry professor at the Stanford University School of Medicine, Dr Patrick O. Brown, M.D. Ph.D decided that he would focus his energies on making a positive impact on the world. In 2011, he started Impossible Foods with the mission of eliminating the need for animals as a food production technology and making the global food system sustainable. Since its debut at chef David Chang’s Momofuku Nishi in 2016, the plant-based Impossible Burger is now available at more than 6,000 restaurants in the US, Hong Kong, Macau, and most recently, Singapore. The latest trial of the Impossible Whopper in selected Burger King outlets in St. Louis, Missouri, is another step in this company’s momentum.
What would you say to those who can’t accept any sort of genetic-engineering, even in ingredient making?
Impossible Foods uses a yeast, genetically modified to boost its innate ability to synthesise heme, in a fermentation process to make large quantities of that key ingredient. Heme is found naturally in all living organisms, including humans, cows, plants and yeast. It’s found at especially high levels in the animal tissues we call ‘meat’. Heme gives our burger an unmistakably meaty taste.
This story is from the May - June 2019 edition of WINE&DINE.
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This story is from the May - June 2019 edition of WINE&DINE.
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