Impossible Foods defends use of GMO soy in plant-based burger to stand out from competitors

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As ingredient choices made by ‘next-generation’ plant-based meat brands attract more scrutiny, with some making a virtue of using peas over soy, and others promoting their use of non-GMO soybeans, Impossible Foods has defended its use of GM soy on sustainability grounds.

Speaking to FoodNavigator-USA after releasing its 2019 Impact Report​, Impossible Foods senior manager of impact strategy Rebekah Moses said: “We have done a tremendous amount of diligence and we’re confident that in using GMO soy, we are not taking a step backward in terms of sustainability.​

“Soy is really high yielding, it’s a good source of protein and it’s more efficient than wheat ​[the core ingredient in the first version of the Impossible Burger]. You get so much more protein in a given harvest vs the amounts of water, energy and inputs needed to grow it.”​

Related article:  'Synthetic biology doesn’t have to be scary': It could offer us new medicines, biofuels and everything in between

Asked about the sustainability credentials of GM (herbicide tolerant) soy vs non-GMO …. soy, she said: “Everything is very field-based, but at a high level, there is very little if any difference in the environmental impact of conventional vs herbicide tolerant soy ….

Read full, original article: Impossible Foods unveils 2019 impact report, defends GM soy: ‘Cows aren’t getting any better at making meat. We are’

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