According tomedia reports, the hamburger company That makes “blood” soybeans will launch two new generic meat products at CES: The Pork and The Sausage, which will intensify its relationship with Beyond Competition between Meat. The Silicon Valley-based company is expected to distribute about 25,000 samples at CES this week, with its artificial sausages to be available at 139 Burger King stores in five test markets from the end of January.
Like its man-made beef burgers, both new products use soy as their main raw material and contain “hemoglobin” — an iron-containing molecule that gives it the appearance and taste of meat, made from genetically modified yeast.
“Iron hemoglobin is the magic ingredient of all meat flavors,” Laura Kliman, a senior flavor scientist at Impossible, said in an interview. But hemoglobin is still a key element, just a different amount. “
In addition, according to Kliman, artificial pork tastes softer and more elastic than artificial beef.
It was learned that the new artificial pork was developed under the guidance of chefs in Hong Kong, China and Singapore. China, the world’s largest consumer of pork, will be key to The Future.
“Our goal is global, 40 percent of meat consumption is in Asia, and we’re very focused on making sure we get into a big market like China as soon as possible,” said Chief Financial Officer David Lee, although the company hasn’t set a specific date for that.