The next product of Impossible Foods is the sausage

The ingredients of the sausage are only slightly different from those of the hamburger. The key aroma always comes from "heme" – the blood-like soy leghemoglobin that the company boasts of its secret sauce – but in smaller amounts. The hamburger's potato protein has been removed, which, according to the company, gives the meat a more bouncy texture.

"One of the important things was that even though the sausage was new, it really depended on the platform we already had," said David Lipman, head of science for Impossible. "The ingredients are very, very similar, but the ratios are different and in a very different way."