APRIL/MAY 1019 • CHATELAINE 47
KALE PHOTO, ISTOCKPHOTO.
This new plant-
based protein
tastes like meat.health
Where’s the beef?
It looks like meat. It tastes like meat. It even “bleeds” like meat.
But the magic ingredient that gives this veggie patty its meat-
like quality is actually a genetically modifi ed version of heme,
a compound found in plants (unlike the Beyond Burger, which
uses beets). The Impossible Burger 2.0 emerged as an answer
to the world’s meat problem (in short: we eat too much of it, and
it’s hurting our health and our environment). A quarter-pound
gluten-free patty reputably contains as much bioavailable iron
and protein as beef from cows but with no cholesterol and
almost half the fat. The 2.0 burger rolled out across the U.S.
in February and may be coming soon to a bun near you.“Plant-based” is 1019’s hottest food
trend (a Dalhousie University study
found that three million Canadians
are already vegetarian or vegan).