The green-leaf revolution

When Impossible Foods first started developing its now renowned plant-based burger, it relied on a unique protein called rubisco as a binding agent. 

In 2019, founder Pat Brown told New Yorker magazine that rubisco “worked functionally better than any other protein, making a juicy burger.” However, the company couldn’t move forward with that iteration of their burger because no one was producing rubisco at commercial scale at the time. 

Five…