US biotech firm Impossible Foods close to fake-steak breakthrough

Meat lovers will be saying “This is awesome, I would definitely choose this” about fake steak within two years, promoters of the concoction claim.

Will fake steak be on Australian dinner plates by the end of the decade? Californian biotech firm Impossible Foods reckons it is close to a barbecue breakthrough.

One of America’s top foodstuff entrepreneurs says his cutting-edge culinary corporation is close to developing a fake steak that’s indistinguishable from the real thing.

While several US manufacturers such as Impossible Foods have been able to replicate hamburger patties that appear and taste very similar to real beef, steaks have been another matter.

Impossible Foods chief executive Pat Brown has told The Washington Post that his company is within two years of developing a vegetarian alternative to fillet-style meat.

“It’s something we’re working on,” the Californian biotech boss said.

“I’m not trying to be opaque here. I’ve seen and tasted some prototypes that would amaze you. But we’re not going to launch a product on the market until we feel like it’s something that a hardcore meat lover would say, ‘This is awesome, I would definitely choose this.’”

Mr Brown told The Washington Post his company was “on a very good trajectory” to replicating steak at a high standard.

“My guess is it will be well under two years until we have an amazing product or products on the market. But that’s not a promise, that’s an honest guess,” he said.

Last year, Impossible Foods lodged an application with Food Standards Australia New Zealand to sell its vegan burgers, meatballs, sausages, and fillings, which contain an ironbound protein.

The so-called “leghemoglobin” protein was first identified in the roots of legumes, where it plays a key role in supplying nitrogen-fixing bacteria with oxygen.

MORE

FAST FOOD LABELLING NOT IMPOSSIBLE

IMPOSSIBLE FOODS SEEKS AUSTRALIAN APPROVAL