As a meatatarian, my main issue with vegan and vegetarian food (as long as it does not come with a lecture on how not eating animals is so much better for you and the planet in general) is that it tastes like cardboard. For a long time I’ve suspected that the ingredient that makes meat taste—well, meaty—is blood. Yup, we’re vampires.
A couple of months ago I had lunch at Momofuku Nishi in Manhattan and there was something on the menu called “the impossible burger”. It was made entirely of plants, but claimed to taste like beef. The fact that it was called “impossible” sounded like a challenge, so I ordered it.
It was delicious, and it did taste exactly like beef. They haven’t gotten the texture exactly—it’s softer and more moist, which I did not mind at all. And I was right: the ingredient in question is hemoglobin.
The magic ingredient turned out to be a compound called heme. Their research identified this as the thing which made meat distinct, giving it a richer taste and its bloody, red colour.
The firm has now figured out a way to produce heme on a large scale cost effectively by using fermentation.
The Impossible Burger cost USD14 (about PHP700). When it becomes available in Manila, assuming it isn’t already, I hope it’s priced lower, although travelling reminds me that food in Manila is expensive (the value for money ratio is low).