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

| | June 14, 2019

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:  Viewpoint: USDA GMO labeling plan is pointless, expensive—and probably unconstitutional

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’

The GLP aggregated and excerpted this article to reflect the diversity of news, opinion, and analysis. Click the link above to read the full, original article.
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