Wall Street Journalのインスタグラム(wsj) - 4月21日 07時27分

Don’t call it a veggie burger. @impossible_foods has imitated the true-blue look, smell, taste and texture of a ground-beef patty in a way that some might find unsettling in the uncanny-valley sense, writes @alisoneroman.

Their secret is an oxygen-carrying compound called heme, which makes blood appear red and makes meat taste... well, meaty. It is heme that gives the burger that I-can’t-believe-it’s-not-beef flavor and bloodiness (yes, this patty even bleeds). All this flavor and bleeding comes at a price, which for now is on par with premium ground beef. It is currently being sold in more than 1,000 U.S. restaurants, including national chains and its latest adopter, @whitecastle. The hearty, woodsy version of the Impossible Burger (pictured right) —with mushroom purée, sherry onions and truffle cream— is on the menu at @saxonandparole in New York City.

Terramino Foods‚ the maker of the "salmon" burger (pictured at left), is still testing its imitation of America's favorite fish. Their version is made of fungi protein cultured using koji—a mold that’s a key ingredient in soy sauce, miso and other fermented foods—as well as algae for natural color and flavor. It’s expected to hit select restaurants and grocery stores in 2019. ?: @aringstad for the WSJ

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