Start-up Impossible Foods is at the crosshairs of food technology and the law. Impossible wants US FDA to confirm soy leghemoglobin (a substance found in nature in the roots of soy bean plants and made in the lab using genetically engineered yeast) is a safe ingredient. The FDA, however, is concerned; leghemoglobin has not been consumed by people and may be an allergen. Makes one wonder if technology is moving faster than it should or if lawmakers are being staid and not keeping up… https://nyti.ms/2vfe8w7
The ‘Secret Sauce’ in Impossible Foods’ Burger Highlights Challenges of Food Technology
