A year and a half ago I blogged about Impossible Foods. This California high-tech start-up was developing a hamburger patty that looks, tastes and smells exactly like beef… but is made entirely from plants.
What’s happened since then?
The Impossible Burger is now featured in dozens of restaurants across the United States, including New York’s Momofuku Nishi and San Francisco’s Jardinière. The Walt Disney Company recently introduced the “No Meatball Sub” at its California Adventure theme park.
Demand for plant-based foods has grown 8.1 percent over the past year and now tops $3.1 billion in sales. Major food manufacturers including Kraft Heinz and Campbell Soup are working to bring more plant-based foods to market.
Quartz has posted a great YouTube video on “The science behind the Impossible Burger” (3:49). This video is especially great because it prominently features an Agilent Gas Chromatograph. As I originally blogged, Impossible Foods used Agilent analytical equipment to develop their revolutionary burger.
Check out the video beginning at the 41-second mark!
Thanks to Agilent Marketing Managers Jon Welsh and Nicole Hart for pointing me to the YouTube video.
For more information go to:
- Agilent Helps Create a Breakthrough Burger
- Impossible Foods
- Disney’s New ‘No Meatball Sub’ Is Made With The Impossible Burger (Foodbeast)
- New Data: Sales Climbing for Plant-Based Foods (Good Food Institute)
- Kraft Heinz and Campbell Soup play catch-up in plant-based category (Food Dive)
- The science behind the Impossible Burger (YouTube)
- Agilent Gas Chromatography
- Agilent Food Testing and Agriculture Solutions