To prep for my tour, I put on rubber boots, a snappable lab coat, a hairnet, a hard hat, and protective goggles. Someone gives me an X-ray detectable pen that can write in refrigerated temperatures. I wash and sterilise my hands about 3,000 times. There are automatic boot scrubbers and a machine that squirts out suds I’m supposed to stomp through on purpose. Along a yellow-painted pathway that indicates where pedestrians should stay to avoid the forklifts, I follow a man named Pierre whose official title here is Continuous Improvement Engineer.
We start in a chilly room with stainless-steel tanks towering over us. Pierre says they’re for making the potato protein, one of the 20 plantbased ingredients found inside an Impossible Burger. I ask about the potatoes. Yukon Golds? Russets? Who grew them? He taps a computer monitor, which tells us they’re not actually potatoes at all, more of a potato derivative, sourced from an undisclosed supplier. The screen lists about seven other chemical-sounding ingredients, and on second thought Pierre thinks maybe I’m not supposed to see this and we follow the yellow path to the main production line.
This story is from the February - March - April 2021 edition of Condé Nast Traveller India.
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This story is from the February - March - April 2021 edition of Condé Nast Traveller India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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