Partnerships with McDonald’s and KFC were in the works, and the investor presentations were all upside, with plant-based hamburgers poised to take an enormous bite out of a $270 billion meat industry. Back in 2019, the CEO and founder of faux-hamburger startup Beyond Meat closed the most successful IPO since the financial crisis. Sunflower lecithin: A phospholipid naturally found in sunflower seeds that has emulsifying properties.In retrospect, rising as high as Ethan Brown did four years ago might almost guarantee a brutal, Greek tragedy-style fall from grace somewhere down the line. Potassium chloride: A mineral salt that can be used as a replacement for table salt. Potato starch: This starch is extracted from potatoes and consists of long chains of glucose.It is used as a thickener and gelling agent in food products. Methylcellulose: A chemical compound derived from cellulose, a main structural component of plant cells. Mung bean protein: This protein is derived from mung beans by removing fat and carbs from the beans. Cocoa butter: Fat extracted from cocoa beans.While not synthetic, they can still undergo processing. Natural flavors: Basically a catchall term for flavors derived from natural sources. Rice protein: This protein is derived from rice by removing fat and carbs from the grain. Refined coconut oil: Oil extracted from coconuts that is then filtered to kill microbes and remove remaining impurities and bacteria. Expeller-pressed canola oil: "Expeller pressed" oils are physically squeezed out of seeds (in this case, rapeseed) by using friction and pressure instead of chemicals.Peas are also legumes and thus have the potential to cause an allergic reaction in certain individuals. People with severe allergies to legumes (think: peanuts) should be careful when consuming pea protein. "Pea protein isolate may have better emulsifying properties than soy protein isolate," Katz says. Pea protein isolate: This protein is derived from peas by removing fat and carbs from the legumes."Soy protein isolate is commonly used for its moisture retention properties and its ability to bind with fat." "It's highly refined and more than 90 percent protein," Katz says. Soy protein isolate: This protein is derived from peas by removing fat and carbs from the legumes."When the burger is heated, the leghemoglobin releases heme, producing a 'bleeding' effect." "Just like hemoglobin, it has a distinct red color, and is approved by the FDA to be used as a coloring agent in foods," says Katz. Soy leghemoglobin: Short for legume hemoglobin, this plant-derived oxygen carrier is similar to hemoglobin.It's commonly used in foods as a texture-stabilizing agent, thickener or anti-caking agent. Modified food starch: Starch that is usually derived from corn, wheat, potato or tapioca."It acts as an antimicrobial agent in foods." Cultured dextrose: "Cultured dextrose is made by fermenting dextrose, which is glucose derived from corn, using bacteria that are typically found in dairy," says Katz. Yeast extract: Yeast extract, which is formed when the enzymes in yeast cells dissolve proteins, acts as a flavor enhancer.
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