Chef David Chang States 'Future is Vegan' After Sampling Impossible Burger
Chef David Chang, best known for his New York City-based restaurant chain Momofuku, recently sampled the notorious Impossible Foods burger, and posted his overwhelmingly positive reaction on Facebook:
“Today I tasted the future and it was vegan: this burger was juicy/bloody and had real texture like beef. But more delicious and way better for the planet. I can’t really comprehend its impact quite yet…but I think it might change the whole game.”
Impossible Foods is based out of Redwood City, California, and was co-founded by biochemistry professor Patrick Brown, vegan celebrity chef Tal Ronnen and cheesemaker Monte Casino. Last year the company generated a lot of buzz when they were able to raise $108 million for their bleeding burgers. According to their website, their mission is to:
“Give to people the enjoyment of food that comes from animals without the health and environmental drawbacks.”
While the recipe for this game-changer may not be public, Justine Sterling of Food & Wine described some of the components of the burger that give it such a meat-like texture:
“It contains coconut oil to simulate beef fat, which is solid until heated. It has potato proteins, which helps it achieve a beautiful crust when seared. And it’s got heme, a compound that gives color to red meat, which the Impossible Foods team extracts from yeast.”
For those of you waiting to sample the burger and judge the taste and texture for yourselves, the good news is that it will hit select restaurants in San Francisco, Los Angeles, and New York City this July!
Photo Credit: http://www.engadget.com
[…] this move, Air New Zealand becomes the first airline in the world to serve the Impossible Burger. It will be available to business class passengers on flights NZ1 and NZ5 from Los Angeles to […]