The article is terrible. What makes Impossible burgers taste more meaty is they have genetically modified yeast to produce the same heme protein that animals do (plants also produce heme protein but it's a different type that doesn't create a meaty flavor). This isn't about the fact that the burger bleeds or red dye, it's about the real novel patented IP they have that is actually responsible for why their burgers taste so much better than old fashioned Boca/morningstar/etc burgers. Here is a much better article that makes this clear: https://www.foodbusinessnews.net/articles/20899-impossible-f....

Sheesh. If Impossible Foods really believes in their mission to replace beef then they need to realize that mission is too big one single company. They should be about creating a market category. What they're doing is stifling.

So they patented bleeding?:0