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offer Beyond Meat at hundreds of U. S. locations
this year. And it won’t be a limited option —
customers can order a Beyond Meat patty for
any burger on the menu.
Not surprisingly, much of the innovation
in this market is happening here in the
With a Silicon Valley–style financing
approach, Redwood City–based Impossible
Foods made a breakthrough, utilizing the discovery that a molecular complex called heme is
a key factor in meat’s textural characteristics
and taste. Heme, which also gives blood its red
color, is abundant in animal muscle but also, it
turns out, in nitrogen-fixing (nitrogen-storing)
plants and legumes. Scientists at Impossible
Foods engineered a yeast and used a fermentation method akin to beer-brewing to make
a meat-free heme. The result: the Impossible
Burger, which provides nutrients and calories
on a par with meat’s minus the environmental
or bodily health drawbacks. Available locally at
the Counter in Corte Madera, it “bleeds” just
like its animal counterpart.
Another Bay Area startup is leading the
meatless momentum with technology that
sounds like science fiction. San Leandro’s
Memphis Meats is trailblazing in the new field
of cultured meat: actual meat, but made from
In Marin / FYI