The Vegan Burger that Bleeds

Stanford biochemistry professor and founder of Impossible Foods, Pat Brown has created a burger patty made entirely of plant-based ingredients. It made waves on social media and the news because the burger patty “bleeds” thanks to hemes typically found in red blood cells, but also in plant-based foods. In a recent CNBC segment, filmed by Stanford alum Justin Warren’s Cyperus Media, Brown talks about the process by which the burger was created. In harmony with Bill Gates’ commitment to create a vegan future for meat, Brown has invented a burger aimed at satisfying meat lovers without the typical cholesterol, hormones, toxins, E.coli, and other nasties found in processed meat. The Impossible burger, because it is plant-based, also carries a much lower carbon-footprint than animal-based products.

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