Why you can't buy the 'bloody,' meatless Impossible Burger in supermarkets

The famous “bloody,” plant-based Impossible Burger is now available at almost 5,000 restaurants in all 50 states. But that very appearance of bloodiness may have presented another regulatory hurdle for the company and its effort to get the product into supermarkets.

Impossible Foods, the Silicon Valley maker of the eponymous burger, uses genetically modified yeast to mass produce its central ingredient, soy leghemoglobin, or “heme.” It’s heme, the company said, that gives the Impossible Burger its essential meat-like flavor.

The substance was ready to break out this summer after the U.S. Food and Drug Administration, following years of back and forth, declined to challenge findings voluntarily presented by the company that the cooked product is “generally recognized as safe,” or GRAS. Such a “no questions” letter means the FDA found the information provided to be sufficient.

Read the entire article at LAtimes.com