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July 25, 2018

Impossible Burgers’ key, bloody ingredient gets long awaited nod from FDA

  • Government
  • Agency
  • Industry
  • Genetics/Genomics

Ars Technica – The chic, plant-based Impossible Burger that browns and “bleeds” like the real thing just got a little more possible.

On Monday July 23, the company behind the meatless meat, Impossible Foods, announced that the Food and Drug Administration had finally accepted its latest application to consider the burger’s key ingredient safe to eat. The final nod puts that ingredient—dubbed soy leghemoglobin—firmly in the regulatory category of “generally recognized as safe,” or GRAS.

That’s comforting news for those of us already chowing down on the faux patties, which are currently being fried up in nearly 3,000 restaurants in the US and Hong Kong. Until now, the burgers had flipped into a regulatory gray zone.

Last August, documents obtained through a Freedom of Information Act request revealed that the FDA hadn’t stomached the company’s previous GRAS application. The agency concluded that soy leghemoglobin—a protein found in the roots of soybean plants that Impossible Foods harvests from genetically engineered yeast and uses to simulate the taste and bloodiness of meat—had not been adequately tested for safety.

Read more at Ars Technica.

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