Looks like a burger, tastes like a burger ...

Credit: Nellie Bowles/The Guardian

Rule of thumb is that it takes 10 plant calories to make 1 meat calorie. It follows that, in general, 10 times as many calories are available by eating plant based foods, rather than animals. Environmental impact of plant based foods has a similar advantage. Cattle in particular, have a large carbon footprint due to the amount of methane produced in their digestive tract, & release mainly orally.¹

With this in mind, a start up called Impossible Foods, is attempting to create a plant-based burger which is indistinguishable from one made from meat.

Guests at a burger-tasting on Wednesday involving hundreds of burgers (see image above) were generally impressed.

https://www.theguardian.com/technology/2016/jun/02/impossible-foods-plant-burger-taste-test

http://www.techinsider.io/impossible-foods-burger-2016-5
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¹ Dr Karl Kruszelnicki: “Cow burps bump up methane”, http://www.abc.net.au/science/articles/2010/10/05/3029973.htm / Raj Aggarwal took a bite burger chewed chew taste texture tastes like a burger very tasty founder startup Localytics not quite bloody enough though bloody burger made of plants fake meat startup Impossible Foods bloody Impossible Foods burgers realistic uncompromising meat eater won’t be able to tell the difference offset environmental damage cows cattle beef satiate beef-hungry American population consumes 10bn 10 billion pounds of ground beef every year appeals to a hardcore meat lover vegetables Impossible Foods founder CEO Pat Brown Code Conference California deep molecular investigation desirable properties texture juiciness the aromas how it cooks faux burgers New York City restaurant restaurant Impossible Foods employee veggie burger makers Silicon Valley startup in heavy secrecy Code Conference tech-focused event Impossible Foods mass–tasting hundreds of burgers all food manufacturing relies on technology to some extent history food nature combined with human ingenuity Bread plant meat professor Department of Biochemistry biggest threat to the global environment use of animals for food replace meat marketplace market place approach creating food outperforms this market /