Making Meat From Plants at Impossible Foods (Dr. Sue Klapholz)

Join Dr. Sue Klapholz to learn about making meat from plants. Dr. Klapholz is VP of Nutrition at Impossible Foods, creators of the Impossible Burger and other plant-based foods designed to replace animal meat.   Prior to joining Impossible Foods, Dr. Klapholz had a diverse career as a doctor, scientist, teacher, editor and writer. In this conversation she shares science-based insights on: <ul><li>How Impossible Foods creates "meat" from plants</li> <li> Similarities and differences between proteins from plants and animals </li> <li> How protein quality is measured </li> <li> Why and how food manufacturers use microbes to produce ingredients </li> <li>Why the word "processed" need not be a dirty word</li> <li> The impacts of animal agriculture on the planet </li> </ul> <p>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.</p> Links: <a href='https://impossiblefoods.com/ca/company/ourteam/sueklapholz'>Bio for Dr. Sue Klapholz</a> <a href='https://medium.com/@ImpossibleFoods'>Impossible Foods blog on Medium</a>   Studies: Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat <a href='https://pubmed.ncbi.nlm.nih.gov/29642729/'>https://pubmed.ncbi.nlm.nih.gov/29642729/</a>   Assessment of the potential allergenicity and toxicity of Pichia proteins in a novel leghemoglobin preparation <a href='https://pubmed.ncbi.nlm.nih.gov/33171209/'>https://pubmed.ncbi.nlm.nih.gov/33171209/</a>   A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels <a href='https://pubmed.ncbi.nlm.nih.gov/34226581/'>https://pubmed.ncbi.nlm.nih.gov/34226581/</a>   Perspective: The Public Health Case for