39 min
Making Meat From Plants at Impossible Foods (Dr. Sue Klapholz) Get Real Health with Dr. Chana Davis
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- Health & Fitness
Learn about making meat from plants from Dr. Sue Klapholz, VP of Nutrition & Health at Impossible Foods. Impossible makes plant-based foods designed to replace animal meat, including the shockingly realistic Impossible Burger.
Dr. Klapholz has had a diverse career as a doctor, scientist, teacher, editor and writer. In this conversation she shares the inside scoop on:
- How Impossible Foods creates "meat" from plants- Similarities and differences between proteins from plants and animals- How protein quality is measured- Why and how food manufacturers use microbes to produce ingredients- Why the word "processed" need not be a dirty word- The impacts of animal agriculture on the planet
Disclosure: I have a personal connection - but no financial connection - to Impossible Foods. I did my PhD in genetics at Stanford in the lab of Impossible's founder, Dr. Pat Brown. The company was launched in 2011, five years after I graduated. I'm grateful to know both Pat Brown and Sue Klapholz personally.
Links:
Bio for Dr. Sue Klapholz
Impossible Foods blog on Medium
Studies:
Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat
https://pubmed.ncbi.nlm.nih.gov/29642729/
Assessment of the potential allergenicity and toxicity of Pichia proteins in a
novel leghemoglobin preparation
https://pubmed.ncbi.nlm.nih.gov/33171209/
A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels
https://pubmed.ncbi.nlm.nih.gov/34226581/
Perspective: The Public Health Case for Modernizing the Definition of Protein Quality
https://pubmed.ncbi.nlm.nih.gov/31066877/
Dietary protein quality evaluation in human nutrition
https://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
Learn about making meat from plants from Dr. Sue Klapholz, VP of Nutrition & Health at Impossible Foods. Impossible makes plant-based foods designed to replace animal meat, including the shockingly realistic Impossible Burger.
Dr. Klapholz has had a diverse career as a doctor, scientist, teacher, editor and writer. In this conversation she shares the inside scoop on:
- How Impossible Foods creates "meat" from plants- Similarities and differences between proteins from plants and animals- How protein quality is measured- Why and how food manufacturers use microbes to produce ingredients- Why the word "processed" need not be a dirty word- The impacts of animal agriculture on the planet
Disclosure: I have a personal connection - but no financial connection - to Impossible Foods. I did my PhD in genetics at Stanford in the lab of Impossible's founder, Dr. Pat Brown. The company was launched in 2011, five years after I graduated. I'm grateful to know both Pat Brown and Sue Klapholz personally.
Links:
Bio for Dr. Sue Klapholz
Impossible Foods blog on Medium
Studies:
Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat
https://pubmed.ncbi.nlm.nih.gov/29642729/
Assessment of the potential allergenicity and toxicity of Pichia proteins in a
novel leghemoglobin preparation
https://pubmed.ncbi.nlm.nih.gov/33171209/
A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels
https://pubmed.ncbi.nlm.nih.gov/34226581/
Perspective: The Public Health Case for Modernizing the Definition of Protein Quality
https://pubmed.ncbi.nlm.nih.gov/31066877/
Dietary protein quality evaluation in human nutrition
https://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
39 min