Leghemoglobin Creates Meat Flavor
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Leghemoglobin is a fascinating protein produced through yeast fermentation that helps create authentic meat-like flavors in plant-based products. Learn more about Leghemoglobin.
Related topics:
- Heme Proteins - Understanding the basic building blocks
- Root Nodules - Natural source of leghemoglobin
- Plant-Based Proteins - Applications in food science
20:53 - 21:23
Full video: 26:59PB
Pat Brown
Pat Brown is the Co-founder of the Public Library of Science, Inventor of the DNA microarray and most recently the Founder of Impossible, famous for their Impossible meat. Impossible now supplies burgers for 2,000 restaurants a month. Pat started a company because he wanted to solve a big problem. But he had to sell that dream to investors.
Founder