No, Beyond Burgers Do Not Contain Heme
For those wondering, “Do Beyond Burgers have heme?” the answer is a clear and simple no. This is one of the most significant distinguishing factors between Beyond Meat's products and those of its main competitor, Impossible Foods. While both companies have pioneered realistic, plant-based burgers, they take different approaches to achieving the meaty characteristics consumers expect. Beyond Meat explicitly states on its website and in past communications that it does not use genetically modified (GMO) ingredients, which is a key reason for its heme-free recipe.
What Gives the Beyond Burger Its Meaty Look and Feel?
So, if not heme, what gives the Beyond Burger its reddish, raw-meat appearance and satisfying flavor profile? The answer lies in a carefully crafted list of plant-based ingredients.
For Color: The illusion of raw meat “bleeding” is created by beet juice extract. This ingredient provides the vibrant red hue that changes to a brownish color as the patty cooks, perfectly mimicking the experience of cooking a traditional beef burger.
For Flavor and Texture: The beef-like taste is achieved through a combination of plant proteins and fats. The primary protein source is a blend of pea protein and brown rice protein. This protein base is combined with refined coconut oil and expeller-pressed canola oil to provide the juicy, fatty texture that sizzles and melts as it cooks. Natural flavors derived from plants and other ingredients like yeast extract, apple extract, and pomegranate concentrate are also included to enhance the overall sensory experience. The texture is further perfected using components like potato starch, methylcellulose, and cellulose from bamboo.
Understanding Heme and Why it's a Point of Difference
Heme is an iron-containing molecule that is a component of hemoglobin in blood and myoglobin in muscle tissue. It is abundant in animal products and is largely responsible for the savory, umami flavor and meaty aroma associated with cooked meat.
To replicate this characteristic in their products, Impossible Foods uses soy leghemoglobin, a type of heme found naturally in the roots of soybean plants. However, instead of harvesting it directly from the roots, Impossible Foods produces its heme by inserting the soy leghemoglobin gene into yeast, which is then fermented to produce large quantities of the protein. This process is a significant point of differentiation between the two brands. Beyond Meat's commitment to being non-GMO means it has intentionally avoided this approach.
Beyond Burger vs. Impossible Burger: A Comparison
To highlight the fundamental differences in their recipes, here is a comparison of how Beyond Meat and Impossible Foods create their signature plant-based burgers.
| Feature | Beyond Burger | Impossible Burger |
|---|---|---|
| Heme Used? | No. Uses beet juice extract for color. | Yes. Uses genetically engineered soy leghemoglobin derived from yeast fermentation. |
| Protein Source | Pea protein isolate, rice protein, and red lentil protein. | Soy protein concentrate and potato protein. |
| Coloring Agent | Beet juice extract. | Soy leghemoglobin. |
| Texture Agent | Potato starch, methylcellulose. | Textured wheat protein, konjac gum. |
| Fat Source | Refined coconut oil, expeller-pressed canola oil. | Coconut oil, sunflower oil. |
| GMOs | Does not contain genetically modified ingredients. | Contains genetically modified ingredients (for heme production). |
Why the Different Approaches?
The differing strategies reflect the core philosophies of each company. Beyond Meat's mission has always focused on creating plant-based products using non-GMO, recognizable ingredients that emulate the qualities of meat, a vision its founder Ethan Brown has emphasized. Impossible Foods, on the other hand, made headlines by explicitly using genetic engineering and fermentation technology to create a specific ingredient—heme—that they believed was the key to unlocking the true essence of meat flavor and aroma. Both methods aim to create a better meat alternative, but they appeal to different consumer preferences regarding ingredient sourcing and processing.
The Evolution of Plant-Based Meat
The development of products like the Beyond Burger and Impossible Burger represents a significant leap forward from earlier generations of veggie burgers, which often lacked a realistic meat-like texture and flavor. The use of advanced food science allows these companies to manipulate plant proteins, fats, and other natural compounds to convincingly mimic the sensory experience of eating meat. For Beyond Meat, this has meant extensive research and development to find the right blend of plant extracts that replicate juiciness, aroma, and mouthfeel without resorting to genetic modification. The use of beet juice for color and a blend of vegetable extracts and yeast for flavor is a testament to this process. This level of innovation has played a crucial role in making plant-based diets more accessible and appealing to a broader audience, including meat-eaters.
Conclusion: The Final Word on Beyond Burgers and Heme
In summary, Beyond Burgers do not contain heme. The perception of meatiness in Beyond's products is a masterful illusion created with beet juice for color and a mix of pea and rice protein, along with plant-based fats, for flavor and texture. This stands in contrast to Impossible Foods, which utilizes genetically engineered soy leghemoglobin to produce a meaty flavor. This difference in ingredients is a defining characteristic of both brands, offering consumers a choice based on their preferences for GMO content and ingredient sourcing. For those seeking a delicious, heme-free, and soy-free plant-based burger, Beyond Meat offers a compelling and satisfying option. Learn more about the role of soy leghemoglobin in the plant-based industry at Food Frontier.
