Air New Zealand is serving the impossible burger:
Air New Zealand is giving customers a taste of the future with a new inflight collaboration with Silicon Valley food tech start-up Impossible Foods.
The airline is the first in the world to serve the award-winning, plant-based Impossible Burger which is now available as part of its Business Premier menu on flights from Los Angeles to Auckland.
Impossible Burger’s magic ingredient is an iron-containing molecule called heme which comes from the roots of soy plants. The heme in the Impossible Burger is the same as the heme found in animal meat. The result is a plant-based burger patty that cooks, smells and tastes like beef but contains no animal products whatsoever. . .
Air New Zealand will serve the Impossible Burger on flights NZ1 and NZ5 from Los Angeles to Auckland through until late October.
Many farmers and some MPs aren’t impressed that the national airline is serving fake meat.
Shouldn’t it be showcasing New Zealand’s fine, free range real meat?
The fake meat burgers will only be served on flights from the USA when the airline is less likely to be using New Zealand produce and only for three months.
But alternative proteins are one of the challenges facing traditional primary producers.
Fake meat is being sold as healthier and better for the environment, but is it?
Joanna Blythman thinks not and says: Fake meat: Impossibly hard to swallow :
The Impossible Burger is arguably the perfect veggie analog to the ubiquitous beef burger and it is making a big splash as the veggie burger that ‘bleeds’. Joanna Blythman, a renowned investigator of the unpronounceable ingredients in processed food, has a look at the newest fake meat arrival.
The ‘Impossible Burger’ is being marketed in the US as the revolutionary product that will make meat redundant. Its ingredients are as follows: water, textured wheat protein, coconut oil, potato protein, natural flavors, leghemoglobin (soy), yeast extract, salt, soy protein isolate, konjac gum, xanthan gum, vitamins and zinc.
Now even for me, a seasoned investigator of obscure techno-ingredients, this list requires annotation. Let’s start with its first ingredient by weight: water. Suffice it to say that no quality product uses it as a bulk ingredient. Textured wheat protein, potato protein and soya protein isolate are all powdery derivatives, extracted from their eponymous food using hi-tech chemical and physical methods that are veiled in commercial secrecy. Coconut oil has a trendy ‘superfood’ ring to it, except that here it isn’t raw, so the inherent nutrition of the nut has been heavily compromised by the harsh industrial refining process to which it has been subjected. Konjac and xanthan are industrial hydrocolloid gums. (The latter was designed to thicken the drilling mud in the oil industry.) Their role here is to absorb all that water and glue together ingredients that wouldn’t naturally bond. . .
She goes on to dissect the flavourings which don’t sound very appetising either.
And what of the most arcane ingredient in this faux meat? Soy leghemoglobin (SLH) is a vat-grown, genetically engineered form of the heme iron found in the root nodules of soybean plants. We’re told that it gives the fake meat a ‘bloody’, meat-like taste and colour. It has emerged that the US Food and Drug Administration’s view is that “the current arguments at hand, individually and collectively, were not enough to establish the safety of SLH for consumption”. . .
I am open to the use of genetic modification but I suspect many of those lauding fake meat as better than the real thing aren’t.
So that’s the Impossible Burger: water, protein powders, glues, factory flavourings, flavour enhancers, synthetic vitamins – all signifiers of low-grade, ultra-processed food – and a novel ingredient that has no proven track record of safety.
Reading this list of ingredients, it’s not the sort of product that I, and many other food-aware citizens, would buy. It’s the very antithesis of local food with a transparent provenance and backstory. I’d have absolutely no chance of tracing the origins or uncovering any substantive detail on the assiduously guarded production methods behind its utterly anonymous components.
And although the sales pitch for the Impossible burger is that it’s ‘made from simple, all-natural ingredients’, it’s patently the brainchild of a technocratic mindset, one brought to us by food engineers and scientists whose natural environment is the laboratory and the factory – not the kitchen, farm or field – and people who believe that everything nature can do, man can do so much better, and more profitably. . .
I’m also awed by nature’s complex systems that gift us humans the privilege of nutritionally perfect, health-giving natural foods, be they eggs, milk, meat, cereals, or fruit and vegetables. Cutting-edge food engineers who create ‘plant meat’ are undeniably clever, but they do not have nature’s sure nutritional judgment, good taste, and wise, all-seeing intelligence, or fully understand how her elaborate natural systems work.
It’s a great pity that the vegan versus omnivore debate has become so heated and binary. The equation that plant food is good and animal food is bad, is simplistic at best. Those who rush to embrace the ‘plant meat’ revolution as our environmental and ethical salvation, fail to interrogate the product in any deeper way, and that’s a significant blind spot in evaluating its ultimate sustainability and moral rightness.
Like it or not, there’s a market for fake meat and as Landcare Trust Nelson-Marlborough coordinator Annette Litherland says, farmers must find ‘sweet spot’ of economic, environmental sustainability if we’re going to compete with it.