Impossible Foods also take color change, smell and smell change when raw and when cooking and cooked, and even the sound of fat on grill or on frypan.
Their burger changes color when it start to cook, while other change less and takes longer. The smell change it's due the heme reaction when cooking, and heme also makes the color and color change realisticly.
The potato protein, liquid and also used to hydrated the soy testured protein, was said to help recreate the seared exterior look and feel.
The sound of fat grilling or frying in pan it's simulated with the coconut fat in very small bit pieces, mixed in the soy texture particles, but this is a very saturated kind of fat and so not healthy. They said the sound it's also important.
About Beyound Meat. If they hadn't licensed the Misoury Universitry tecnology, and the technology was open to any company, we would probably have, at this point, a lot of companies around the world manufactuing chicken vegan meat with realistic mouth feel sensation.
A brazilian company, already manufacturing a second generation vegan burger (taste and feel close to meat), said that plans to create their own heme production process, different from Impossible Burger patented process. Who knows if it's true or if they will suceed in this goal.
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Originally Posted by freebeard
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