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Biochemists at Impossible Foods are on a quest to develop plant-based hamburgers that match the texture, aroma, and flavor of real meat.

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Presentation Transcript
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Workers collect the plant-based burger patties amid a media voyage through Impossible Foods labs and handling plant in Redwood City, California. REUTERS/Beck Diefenbach
slide3
Workers orchestrate segments of the plant-based cheeseburger patties for testing amid a media voyage through Impossible Foods labs and preparing plant in Redwood City, California. REUTERS/Beck Diefenbach
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A little scale fermentor utilizing yeast to create the leghemoglobin for a plant-based ground sirloin sandwich is shown amid a media voyage through Impossible Foods labs and preparing plant in Redwood City, California. REUTERS/Beck Diefenbach
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Plant-construct ground sirloin sandwich patties are in light of show amid a media voyage through Impossible Foods labs and preparing plant in Redwood City, California. REUTERS/Beck Diefenbach
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A little scale generation line of the leghemoglobin for a plant-based cheeseburger is shown amid a media voyage through Impossible Foods labs and preparing plant in Redwood City, California. REUTERS/Beck Diefenbach
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Workers gather the plant-based ground sirloin sandwich patties amid a media voyage through Impossible Foods labs and handling plant in Redwood City, California. REUTERS/Beck Diefenbach
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Engineering administrator Adam Shanebrook shows a little scale fermentor utilizing yeast to create the leghemoglobin for a plant-based ground sirloin sandwich amid a media voyage through Impossible Foods labs and preparing plant in Redwood City, California. REUTERS/Beck Diefenbach
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Journalists trial the plant based cheeseburgers amid a media voyage through Impossible Foods labs and handling plant in Redwood City, California. REUTERS/Beck Diefenbach
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Journalists encompass the plant-construct ground sirloin sandwich patties in light of show amid a media voyage through Impossible Foods labs and handling plant in Redwood City, California. REUTERS/Beck Diefenbach
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Ingredients for plant-based ground sirloin sandwiches, including a protein gel, are in plain view amid a media voyage through Impossible Foods labs and preparing plant in Redwood City, California. REUTERS/Beck Diefenbach
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The finished plant-based burger is shown amid a media voyage through Impossible Foods labs and preparing plant in Redwood City, California. REUTERS/Beck Diefenbach
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