“In the 9/21/19 Asbury Park Press newspaper, there was an article written by Candice Choi, a reporter for Associated Press entitled, “New veggie patties’ ingredients debated”, that talked about company regulators split over use for taste and color.
Any comments I have will be in between ( ).
What makes Impossible burgers possible? An engineered ingredient that makes the veggie patty look bloody – and one of many new concoctions food regulators expect to see more of in the coming years.
Several new vegetarian products are competing to win over meat lovers, but two California companies – Impossible Foods and Beyond Meat – are grabbing attention for patties that are red before they’re cooked, making them resemble raw beef. (Who in their right mind would want to eat something that resembles a dead cow?)
The ingredient Impossible uses hadn’t been sold before, and regulators and the company disagreed about whether its purpose was to add color, or just flavor. The company’s cooked burgers have been in restaurants since 2016, but it wasn’t until July that the U.S. (Fraud and Drug Administration) Food and Drug Administration gave the OK that let Impossible sell its red, uncooked “beef” in grocery stores.
This week, Impossible announced its first retail locations, grocery stores in Southern California.
To replicate the taste of beef (blood), Impossible Foods said it scanned plants for molecules that would mimic a protein in meat (dead flesh) that contains iron and makes blood red, It eventually settled on something called soy leghemoglobin, found in the root of soy plants. (I wonder if they reveled that 92% of all soy is GMO and they assured that theirs was non-GMO)
To make it, Impossible asserts synthetic (non-real) versions of sections of soy DNA into yeast so the yeast produces soy leghemoglobin during fermentation. (Hello MSG!)
“No plant is actually touched in the process of us making this protein,” said Smita Shankar, a biochemist with Impossible Foods. (Rest assured, it’s all chemicals)
The ingredient is supposed to be no more than 0.8% of the patty. (What harm will less than 1% of poison create?)
For many ingredients, companies don’t have to get FDA approval before putting them in foods. ( Just make sure the kickbacks are big enough to get the approval)
Companies and the scientific experts (hookers) they hire can declare independently that all ingredients are “generally recognized as safe.” (As long as the kick backs are salivating) They don’t have to tell regulators, but often do not generate confidence among investors and the public.
The FDA doesn’t technically approve a company’s GRAS declaration, but will issue a letter saying it has “no questions”, ( as long as the payoff meets their standards) which is seen as an agreement.
Impossible says soy leghemoglobin had “self-declared GRAS status” since 2014 when a panel of experts (paid-off hookers) it it convened declared the ingredient safe. (and laughed all the way to the bank)
The company also later submitted a GRAS notification to the FDA (hookers) that received a “no questions” (the money was sufficient) response last year.
They don’t usually get much attention, but companies constantly develop new flavors, sweeteners (not shown a sugar) and other ingredients (like Organic, Non GMO maltodextron, aka MSG).
As startups try to change the way food is made by replicating meat and eggs without animals (gee, what chemicals were concocted to make the resemblance?), the regulators (hookers) expect innovation to accelerate (along with the kickbacks).
The FDA notes companies are responsible for ensuring the safety of their food (as long as no one gets sick or dies for at least five years, like the chemotherapy industry) and that it has the power to determine a substance not safe. (Hey, it’s all on you and in no way are we responsible)
Still, groups including the Center for Science in the Public Interest and Environmental Defense Fund have criticized the system that lets companies make their own safety determinations. (That covers their butts)
A lawsuit by advocacy groups challenging the system is ongoing. (Since lawsuits take years and years to manifest and resolve, millions will be made)
Unlike some other ingredients, new color additives have to be approved to be used in food. (Thank God!)
That led to a quibble between Impossible the regulators (hookers). (Hey, if you can guarantee no backlash on us, you’re good)
Impossible Foods has said the sole purpose of soy leghemoglobin is flavor.
But the FDA noted the company’s own website said the ingredient contributes to the patties meat-like color. (What about beets asshole?)
The dispute was resolved after Impossible filed paperwork to get the ingredient approved as a color additive and it was approved by the FDA in July. (What else is new as long as the bucks keep coming in?)
The Associated Press Health and Science Department receives support ($$$) from the Howard Hughes Medical Institute’s Department of Science Education. The AP is solely responsible for all content.”
(I guess we can’t find fault with any government or medical agency wanting to keep people sick so they can rake in the bucks when the solution is eventually treating a symptom and never the cause or not telling the public to stay away from chemicals in food. Why would anyone want to eat a food that resembled a dead body that is subjected to decay, stinking and creating illness? After all, if the nature of a dead body is to rot, how can anyone get off on eating anything that resembles that? My opinion: stay away from synthetic crappola!)