Among dietary lifestyles gaining popularity throughout America, whether it’s the Millennials spearheading the “avocado everything” movement, or the gluten-free lifestyle, and even the dangerous YouTube trend of eating Tide Pods, not many diets have received much mainstream attention quite like veganism. Whether it’s health-related, personal or ethical reasons, veganism is on the rise in America, with six percent of the population identifying as vegans, according to One Green Planet.   


Restaurants like Spiral Diner & Bakery and many others spread out across the country, are providing a menu of options that are fully vegan; popular restaurant chains are now offering a variety of vegan options, and health stores like Whole Foods or Natural Grocers carry a number of vegan grocery product brands that have come into the market over the past couple years. 


There are entire YouTube cooking shows dedicated to vegan recipes and Facebook food pages like Tasty and Insider Food, that are increasingly posting more vegan-friendly recipes. Although decorated Chef Gordon Ramsay, frequently pokes fun at vegans for its perceived restrictive diet, vegans actually have quite a number of brands, foods and restaurants to pick from overall.


For every action, there’s an equal and opposite reaction. Before the conclusion of 2017, fast food giant McDonald’s announced their intentions to sell a vegan burger, a patty consisting of soy protein as opposed to the usual “McDouble,” that consists of beef-flavored wood shavings and dirt. According to Grub Street, McDonald’s stuck to their promise and released the McVegan in various Scandinavian locations to general praise among vegans in the area.


To stay true to Isaac Newton’s rule stated above, a very creative food company out of Redwood City, California has gained popularity and funding both from consumers and big-name investors in Silicon Valley, and the surrounding areas — Google Ventures and Microsoft founder Bill Gates to name a couple.


Founded in 2011, Impossible Foods consults with scientists to utilize “heme,” a molecule found in animal blood  and in nitrogen-containing plants, to create an almost perfect replica of the culinary American staple found at nearly every barbecue, a hamburger. According to the brand’s wiki page, by creating protein using the heme from soy plants, Impossible Foods then genetically engineers a yeast and used a fermentation process very similar to the brewing process used to make some types of beer.


Impossible Burgers, a plant based burger from Impossible Foods

Impossible Burgers (East Bay Times)

The process of how the burger is produced is worth an entire article alone. According to East Bay Times, to further recreate the qualities of a burger, Impossible Foods uses coconut fat as opposed to the normal saturated fat in beef, as well as wheat and potato proteins instead of additive and fillers.


Demand for Impossible Foods’ burger has been fierce, too. Restaurants across the country, from over 100 locations in New York to 20 locations in Oregon and hundreds more locations in other restaurants in the U.S. A quick search on Impossible Foods’ website will demonstrate locations around the nation serving their burgers.


Have you tried the Impossible Burger? Tell me how it is on Twitter at @CaptainKasoff.