Is the impossible burger safe to eat?: A Deep Dive into Plant-Based Nutrition and Safety

November 10, 2025 •

3 min read

With sales of meat alternatives surging, many consumers are turning to products like the Impossible Burger, which relies on a special ingredient to mimic the taste of meat. But as questions about its novel components arise, a key concern for health-conscious individuals is: is the impossible burger safe to eat? This article delves into the science and regulations surrounding this popular plant-based product.

Quick Summary

An examination of the Impossible Burger reveals extensive regulatory testing, particularly around its heme protein, soy leghemoglobin, produced via genetically modified yeast. While it boasts 0 cholesterol and added nutrients, concerns exist regarding its processed nature, sodium, saturated fat, and GMO content, with experts recommending moderation and acknowledging differing viewpoints on its safety.

Key Points

FDA Confirms Safety: The U.S. Food and Drug Administration has issued a 'no-questions letter,' accepting the conclusion that the Impossible Burger's key ingredient, soy leghemoglobin, is 'Generally Recognized as Safe' (GRAS).
Soy Leghemoglobin is the Key Ingredient: This genetically engineered, plant-based heme protein provides the meaty flavor and color and has undergone extensive safety testing in multiple countries.
It's a Processed Food: Like many meat alternatives, the Impossible Burger is highly processed and contains higher levels of sodium and saturated fat (from oils) compared to an unseasoned, lean beef patty.
Nutritionally Comparable with Caveats: The Impossible Burger offers similar protein content to 80/20 beef but has zero cholesterol and includes added fiber and nutrients, though its saturated fat and sodium levels are a concern for frequent consumption.
Best Consumed in Moderation: For those aiming for a healthier diet, it's recommended to consume the Impossible Burger in moderation, balancing it with whole, unprocessed plant foods.
Concerns Exist but are Disputed: Critics cite the use of GMOs, alleged glyphosate residues, and the processed nature of the product, but Impossible Foods and regulators dismiss many of these as unfounded or within safe limits.

The Science Behind the 'Meaty' Flavor

At the core of the Impossible Burger's ability to mimic the taste and appearance of traditional meat is a key ingredient: soy leghemoglobin. This protein, which contains heme, is what gives meat its distinctive flavor and color. In the Impossible Burger, this component is not harvested from animal sources but is instead produced using genetically engineered yeast through a fermentation process, similar to brewing beer. The isolated heme is then added to the plant-based patty, creating the familiar 'bleeding' effect when cooked.

Regulatory Scrutiny and Approvals

Impossible Foods has gone through multiple rounds of rigorous safety testing and regulatory review in several countries, including the United States, Canada, Australia, New Zealand, and Singapore. In the U.S., after initial inquiries and further submissions from Impossible Foods, the Food and Drug Administration (FDA) issued a 'no-questions letter' in 2018, accepting the company's conclusion that its soy leghemoglobin is 'Generally Recognized as Safe' (GRAS). A federal appeals court later upheld this decision in 2021. The European Union has also been conducting its own safety assessment, with initial positive findings regarding the heme ingredient.

Points of Controversy and Skepticism

Despite regulatory approvals, some skepticism and concerns persist regarding the Impossible Burger's safety:

Genetically Modified Ingredients: The use of genetically engineered yeast and soy protein in the Impossible Burger is a point of concern for some consumers who prefer to avoid GMOs. While the scientific consensus generally supports the safety of GMOs, some advocacy groups have raised questions about potential long-term effects, though these are largely unproven.
Highly Processed Nature: The Impossible Burger is considered an ultra-processed food, meaning it is made from industrial ingredients and additives rather than whole foods. Health experts often advise limiting intake of highly processed foods, even plant-based ones, in favor of more whole-food alternatives like beans, grains, and mushrooms.
Sodium and Saturated Fat: While the Impossible Burger is cholesterol-free, its saturated fat content from coconut and sunflower oils is comparable to or only slightly lower than that of an 80/20 ground beef patty. Furthermore, it contains significantly more sodium than an unseasoned beef patty.
Glyphosate Residues: One consumer advocacy group, Moms Across America, claimed to have found traces of the herbicide glyphosate in the Impossible Burger in 2019, sparking concerns. Impossible Foods countered that the levels were well below safety thresholds set by regulatory bodies. The soy used is genetically engineered to be herbicide-tolerant.

Comparison Table: Impossible Burger vs. 80/20 Beef Burger


Feature	Impossible Burger (4 oz)	80/20 Ground Beef (4 oz)
Protein	19g	19g
Total Fat	13g	23g
Saturated Fat	6g	8g
Cholesterol	0mg	80mg
Sodium	370mg	75mg (unseasoned)
Dietary Fiber	3g-5g	0g
Iron	1.5x more	Standard amount
Calcium	8x more	Standard amount
Key Ingredient	Soy leghemoglobin (GMO yeast)	Myoglobin (animal tissue)

The Takeaway for Consumers

For those seeking to reduce their animal meat consumption for ethical or environmental reasons, the Impossible Burger offers a viable alternative that closely mimics the experience of eating beef. The ingredient most scrutinized, soy leghemoglobin, has been extensively reviewed by food safety authorities and deemed safe for consumption. However, the burger is not a 'health food' in the same vein as whole, unprocessed plant foods. Its high sodium and saturated fat levels mean it should be consumed in moderation as part of a balanced diet, much like a traditional beef burger. For the health-focused consumer, a diet rich in minimally processed whole foods remains the gold standard, but the Impossible Burger presents a compelling option for a satisfying treat. For more information on food safety regulations, visit the U.S. Food and Drug Administration website.

Conclusion

While the debate over its processed and genetically modified nature continues among some, the scientific and regulatory consensus is that the Impossible Burger is safe to eat for most people, barring specific allergies to ingredients like soy. It is not a nutritional panacea but can be a satisfying component of a balanced, flexitarian, vegetarian, or vegan diet. Ultimately, a consumer's decision to embrace or avoid the Impossible Burger should weigh their personal values on food processing, GMOs, and environmental impact against their dietary goals and preferences.

Frequently Asked Questions

The 'heme' in the Impossible Burger is soy leghemoglobin, a protein produced through a fermentation process using genetically engineered yeast. This component is key to giving the burger its meaty flavor, aroma, and reddish color.

Yes, Impossible Foods has submitted extensive safety data to regulatory agencies in multiple countries, including the FDA in the U.S., Health Canada, and the European Food Safety Authority. These bodies have deemed the key ingredient, soy leghemoglobin, safe for consumption.

Yes, the Impossible Burger is considered an ultra-processed food because it is made from industrial ingredients and isolates, not whole plant foods. Health experts suggest limiting intake of such foods for optimal health.

Yes, the Impossible Burger contains genetically modified ingredients, including the yeast used to produce soy leghemoglobin and the soy protein concentrate. While generally considered safe by most scientists and regulators, this is a concern for some consumers.

A 4-ounce Impossible Burger patty contains 6 grams of saturated fat from coconut and sunflower oil, which is comparable to or slightly lower than the 8 grams found in a 4-ounce 80/20 beef patty.

Yes, the Impossible Burger contains significantly more sodium than a raw, unseasoned beef patty. While raw beef is naturally low in sodium, salt is typically added during cooking, though the Impossible Burger's sodium content is still a factor to consider, especially for those watching their intake.

The answer depends on individual health goals. The Impossible Burger is cholesterol-free and offers fiber and added vitamins, which beef does not. However, its high sodium and saturated fat content mean it is not necessarily a 'health food' and should be eaten in moderation. A lean beef burger may be lower in saturated fat in some cases.