We’ve always embraced the responsible, constructive use of genetic engineering to solve critical environmental, health, safety, and food security problems, and we have long advocated for responsible use of this technology in the food system. Without it, we wouldn’t be able to make products that rival or surpass their animal counterparts on flavor, texture, nutrition, sustainability, versatility, and accessibility.
Many of our products rely on two key genetically engineered ingredients: heme (soy leghemoglobin) -- the “magic” molecule that makes certain meats taste so meaty -- and soy protein.
To make heme, we take the DNA for soy leghemoglobin, insert it into yeast, and ferment the yeast. The method we’ve adopted enables us to produce heme at high volume and make plant-based meat for millions of people that is delicious, nutrient-dense, and better for the planet.
Want to learn more about our ingredients? Check out our Nutrition Hub.
We also source genetically engineered soy protein for our products. This has allowed us to responsibly scale our production and make our products increasingly more accessible, providing shoppers the chance to ditch unsustainable animal foods in favor of something that tastes as good and is better for the planet.