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WHEN Silicon Valley's start-up, Impossible Foods, created the Impossible Burger, it was part of its mission to change the world.
Now, a partnership with Air New Zealand brings its plans to initiate a global food revolution one step closer to reality.
Based just outside of San Francisco, a short distance from Google's headquarters and Facebook, Impossible Foods have raised over 450 million US dollars to find the solution to what they say they are the most important contributor to the growing environmental crisis of our planet: the excessive dependence on the production of farmed meat.
The first product emerging from these ambitious Burger Labs, a revolutionary dumpling made entirely of herbal ingredients meant not only to taste, but to cook, smell, look and even bleed like beef.
"We break the food up to the sensory level to see how we can duplicate Celeste Holz-Schietinger, director of research at Impossible,
Solving the biggest of our environmental challenges will come down to convincing people of eat ss meat says founder of Impossible Foods, biochemist Dr. Patrick Brown
"We need to make food that consumers prefer. Basically, the only way to solve the problem is to produce not only foods that have less impact on the environment, but to better meet the expectations of consumers. The numbers 1, 2 and 3 are "delights". »
The secret? Heme: the molecule that gives the meat its color, its reaction to heat and its rich umami flavor. Impossible has discovered the same molecule – a twin atom-for-atom – in the roots of soybean plants. This discovery was the key to unlocking their surprisingly accurate meat reproduction.
MORE: This hamburger will change the world
MORE: New Zealand farmers worry about the meatless burger on Air New Zealand
As for its impact on the environment, impossible said their product uses about one twentieth of the earth, one quarter of the water and produces only one-eighth of greenhouse gas emissions like beef.
For over two years, Burger's impossible result has been available in parts of the United States, including David Chang's Momofuku restaurants, San Francisco's Umami Burger and, recently, Whitehorse
. In Hong Kong, where many of the project's main investors are, the signature meat of Impossible can be found in dumplings, bao and, of course, hamburgers.
This week, Air New Zealand announced that until the end of October, the Impossible Burger will be offered to Premium Business customers on all f From 1965 to 1900, it's the first Once a meatless burger is available outside the United States and Hong Kong, and it is the easiest opportunity for Australians to experience it. .
Air New Zealand's Niki Chave, head of customer experience, explains that presenting the burger in an in-flight environment required extensive research and testing.
"We are the first airline to offer the impossible hamburger, so we had to make sure it was flying well."
"We tested the stress in the air for all kinds of scenarios in order to ensure that it will withstand if the meal service is delayed due to turbulence, or if there is another reason why the burgers remain in the oven two, five "[19659003] The airline's version of The Impossible Burger, presented with two galettes, smoked gouda, tomatillo cream and caramelized onions, replaces the burger that served business clbad.Enu for years [19659003] Impossible Foods has already begun to study the possibilities of their own chicken, pork, fish, eggs and milk without meat, but we will probably have to wait a few more years before trying them.
Tristan Lutze was a guest of honor. Air New Zealand, and recorded the video o above on the first flight to serve the burger.
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