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.
We use soy leghemoglobin, made via fermentation of genetically engineered yeast, to help our products achieve their meaty flavour.
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.