The Impossible Burger: Inside the Strange Science of the Fake Meat That ‘Bleeds’

Noted: “Leghemoglobin is structurally similar to proteins that we consume all the time,” says Impossible Foods’ chief science officer David Lipman. “But we did the toxicity studies anyway and they showed that that was safe.” They compared the protein to known allergens, for instance, and found no matches. The company also got the OK from a panel of experts, including food scientist Michael Pariza at the University of Wisconsin, Madison.