Grilling Meataphors: Impossible™ Foods and Posthumanism in the Meat Aisle by Paul Muhlhauser, Marie Drews, Rachel Reitz

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The Safety of Soy Leghemoglobin Protein Preparation Derived from Pichia pastoris Expressing a Soy Leghemoglobin Gene from Glycine max: In Vitro and In Vivo Studies by Teresa F. Reyes, Puja Agrawal, Teresa Chan, Richard Green, Ray A. Matulka

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Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives by Marta Kozicka, Petr Havlík, Hugo Valin, Eva Wollenberg, Andre Deppermann, David Leclère, Pekka Lauri, Rebekah Moses, Esther Boere, Stefan Frank, Chris Davis, Esther Park, Noel Gurwick

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La Impossible Burger. La revolución de los alimentos en la UE by Nuria Rey Huerga

“…La difícil situación que atraviesa el planeta a causa, entre otros, del modelo agroalimentario actual, ha provocado que el sistema alimentario se convierta en uno de los grandes desafíos del siglo XXI y a la vez, en una nueva oportunidad económica. Empresas como Impossible Foods lideran una revolución tecnológica alimentaria. …”
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Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

“…Through the analysis of two plant-based meat companies, Beyond Meat and Impossible Foods, this work illustrates the limits of the market based business model adopted by these companies. …”
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Can this burger save the planet? : synthetic beef and the dream of an American animal-free diet by Junger, Ashley

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Industrial Production of Proteins with <i>Pichia pastoris</i>—<i>Komagataella phaffii</i> by Giovanni Davide Barone, Anita Emmerstorfer-Augustin, Antonino Biundo, Isabella Pisano, Paola Coccetti, Valeria Mapelli, Andrea Camattari

“…<i>phaffii</i> at industrial levels by a variety of companies—describing how the industry has leveraged its key features, from products for the ingredients of meat-free burgers (e.g., IMPOSSIBLE™ FOODS, USA) to diabetes therapeutics (e.g., Biocon, India)—is provided. …”
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Battle for the dinner table: Can vegan analogues curb America’s reliance on meat? by Gold, Alison

“…In 2016, Beyond Meat and Impossible Foods began selling their meatless burgers, and quickly became leaders in a growing field of companies offering realistic plant-based meat analogues. …”
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A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health by Eric Berg, Hans H Stein

“…A range of research has reported that cooked ground beef can be classified as “good” or “excellent,” whereas the Impossible® (Impossible Foods, Redwood City, CA) and Beyond® (Beyond Meat Inc., El Segundo, CA) meat-alternative burgers and well-done ribeye can be classified as “good ” sources of IAA for young children. …”
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Expanding xylose metabolism in yeast for plant cell wall conversion to biofuels by Xin Li, Vivian Yaci Yu, Yuping Lin, Kulika Chomvong, Raíssa Estrela, Annsea Park, Julie M Liang, Elizabeth A Znameroski, Joanna Feehan, Soo Rin Kim, Yong-Su Jin, N Louise Glass, Jamie HD Cate

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