Impossible Makes Plant-based, Meat Free Burger Possible
It looks like meat, it sizzles on the grill like meat, it tastes like meat, but it's not meat.It's the Impossible Burger and it's entirely plant-based.It uses a fraction of the resources needed to get a burger from a cow and many meat-eaters admit they actually prefer it.
The vegan burger has four major natural ingredients: wheat which provides protein; potato protein which binds it together；an essence of coconut that gives it its juiciness and a special ingredient.
We're the only one who has this, it has something called heme, h-e-m-e, turns out heme which is in the blood of an animal is also in everything.It's in plant as well.We figured out a way to make it from a natural occurring source in a plant and as a result only the impossible burger can have the unique meatiness that you get from a burger from a cow.
Tal Ronnen, Chef and own of Crossroads Kitchen, the high-end vegan restaurant in Los Angeles calls it a game-changer.It's you know changed the way people perceive what a plant-based burger can be,even though we're a plant-based restaurant we really do serve mostly non-vegetarians so it's been very popular for our non-vegetarian customers.
洛杉机高端纯素餐厅Crossroads Kitchen的主厨、老板塔尔·罗尼恩(Tal Ronnen)称，这是一个改变游戏规则的东西。它改变了人们看待植物性汉堡的方式，尽管我们是一家以植物为基础的餐厅，但我们确实服务于非素食者，所以这款汉堡在我们的非素食顾客群中很受欢迎。
Umomi Burger which specializes in gourmet burgers is one of the thousands of restaurants now selling the impossible burger and says demand for it is increasing.That's good news for Impossible Food executive David Lee.
We founded the company and we're running the company so that we can have an impact that can been seen from outer space so in addition to the United States we recently launched in Hong Kong not just because it's a wonderful place that great foodies love,it's also a place that sets food trends across Asia.
The company's new factory in Oklahoma has the capacity to create more than five and a half million impossible burgers a month which means it's not impossible to imagine them appearing on more and more restaurant menus across the United States and around the world.
For writer Faiza Elmasry, I'm Faith Lapidus, VOA News.