Gadgetory

so our lunch today is gonna be the the grilled burgers this is like a lettuce wrap these are little skewers with the chimichurri sauce the product is really made up of four different components so there's the proteins the flavors and the aromas and the binders and the fat now in the the new recipe is a soy protein so that's different than before which is a wheat protein so it now has a much like beefier two and this sort of coarse grind that consumers expect from a really high quality meat and what we do is we take the dry soy protein and we hydrate it with the water and potato protein and then the magic ingredient is scheme in the potato protein is also where we have all of our flavor precursors in beef and then we replicate that exact same flavor generation upon cooking but just by starting with ingredients from plants and so all of these sort of nutrients and amino acids and sugars that then create like the natural delicious flavor when you brown meat you know the smell and everything that is all in this in this ingredient here once it's been hydrated then we add heme so heme like I said is our magic ingredient it's the iron containing molecule that's found in all living plants and animals we use a cellulose based binding system and that is a really important ingredient that helps to create juiciness and our product so actually as it as you cook it and it sort of solidifies it releases water so it helps to hold it together in the raw state and the cook state one of the things once do is lower the total fat and the saturated fat and the way we're able to do that is remove some of the coconut oil and replace it with some flour and now that we're using the soy protein it's made without gluten and the gluten-free claim is is pending and should be next year so the major improvements are the entire sensory experience where we now have a much beefier juicier product the nutrition is better where we have a higher quality protein lower lower fat and lower sodium and then what we're most excited about is the improved versatility so now you can grilled it you can do meatloaf and meatballs you can do a bolognese sauce so it now holds up to soups and sauces a chili anything you could possibly think of with ground beef you can do we have tried it in in sapota since the pots are getting more and more popular and yeah it works it works really well we have been learning how to create the flavors of all kinds of meat you know chicken pork even fish and we have a tremendous amount of idea around that and knowledge and so forth but strategically we have for now decided to really focus our energies on beef because that's where we can have the greatest impact as quickly as possible the next major distinct product is reasonably likely to be a steak the whole mission of the company is to completely replace the use of animals as a food technology globally by 2035 that's our mission I'm just coming out of Impossibles Foods lab where I got to taste test their new burger they let me sample the burger cook the various ways beef skewers there's hamburger there was a Thai style orab dish and I must say I was completely fooled I would have thought this was beef if someone told me and not a plant-based meat earlier versions of the burger definitely tasted like beef to me but they didn't have the same texture they'd hold together as well this one really held together it was really juicy had that charred meat flavor and it was delicious