The Science Behind the 'Bleed'
For decades, veggie burgers were recognizable as a mash-up of beans and grains, often crumbly and distinctly non-meat-like. The new generation of plant-based burgers, however, has set a new standard, with two main brands, Impossible Foods and Beyond Meat, leading the charge. A key part of their success is replicating the color, flavor, and juiciness of a traditional beef patty. The secret lies in two different approaches to creating the 'blood'.
The Role of Heme in Meat Imitation
Impossible Foods uses a molecule called heme, which is abundant in animal muscle and blood, as well as in all living plants and animals. The company’s founder, a Stanford biochemist, identified that heme is responsible for the meaty flavor, aroma, and reddish hue of cooked beef. To produce this molecule without using animals, Impossible Foods developed a proprietary process. They took a gene from soy plants that produces a specific type of heme, called soy leghemoglobin, and inserted it into a genetically engineered yeast. The yeast is then fermented to produce large quantities of this heme protein, resulting in a sustainable and scalable ingredient. The heme molecule contributes both the iron-rich, bloody color and the characteristic umami flavor that is released when the burger is cooked. In 2018, the FDA confirmed that they had "no questions" regarding the safety of this soy leghemoglobin, addressing early safety and allergen concerns.
The Natural Color of Beet Juice
Beyond Meat takes a different approach to achieving a realistic meat-like color. Instead of a bioengineered protein, they rely on beet juice extract. The vibrant, natural red color of the beets provides the necessary pigment to mimic the look of a raw beef patty and the reddish-pink interior of a medium-rare burger. While beet juice adds color, it does not contribute significantly to the savory flavor profile in the way that heme does. Beyond Meat instead relies on a blend of plant-based ingredients, including pea protein, rice protein, and mung bean protein, to deliver the flavor and texture. The use of beet juice is a more straightforward and less controversial method for creating the visual effect, appealing to consumers who prefer products with fewer processed ingredients or concerns about bioengineered foods.
Comparison of Leading Meatless Burgers
| Feature | Impossible Burger | Beyond Burger |
|---|---|---|
| Primary 'Blood' Source | Soy Leghemoglobin (Heme), produced via fermented yeast | Beet Juice Extract |
| Primary Protein | Soy and Potato Protein | Pea, Mung Bean, and Rice Protein |
| Key Flavor Contributor | Heme molecule | Yeast extract, natural flavors, and protein blend |
| Sourcing | Fermentation using genetically engineered yeast | Direct plant extraction |
| GMO Status | Contains bioengineered ingredients due to the heme production | Aims for non-GMO ingredients |
A New Era of Meatless Innovation
Both Impossible and Beyond represent a significant leap forward from traditional veggie burgers. Their success lies in understanding the complex characteristics of meat—color, aroma, texture, and flavor—and recreating them using plant-based ingredients. The visual effect of 'bleeding' plays a huge psychological role, convincing consumers that they are eating something closer to a conventional burger, thereby making the transition to a plant-based diet more palatable for meat-eaters. The use of fats, such as coconut and sunflower oil, further enhances the experience by replicating the juiciness and sizzle of a real burger.
Common Ingredients in Modern Plant-Based Burgers:
- Proteins: Soy, peas, rice, and mung beans provide the bulk and texture.
- Fats: Coconut oil and sunflower oil are used to add juiciness and help the patties sizzle when cooked.
- Binders: Ingredients like methylcellulose and potato starch help hold the patties together and improve the texture.
- Flavoring: Yeast extract, natural flavors, and spices enhance the savory taste.
- Coloring: Heme (Impossible) or beet juice (Beyond) provide the red, meat-like color.
The ongoing debate over genetically modified ingredients versus natural colorants also provides consumers with a choice based on their personal preferences. As the plant-based industry continues to evolve, these innovative approaches to mimicking meat will likely become even more sophisticated. You can read more about the development of plant-based heme at the Impossible Foods website..
Conclusion: More Than Just a Pretty Color
Ultimately, the 'blood' in a meatless burger is not just for visual effect—it's a critical component of the flavor and texture that makes these products so appealing to a wide range of consumers. The innovation represents a triumph of food science, where complex molecules like heme or simple plant extracts like beet juice are harnessed to redefine what a plant-based burger can be. For the consumer, it means a more realistic and satisfying alternative to traditional meat, with options catering to different preferences regarding ingredients and production methods. The era of the dry, crumbly veggie burger is effectively over, replaced by a juicy, flavorful, and surprisingly realistic alternative made entirely from plants.
