The Impossible Burger is moving closer to the European market as the European Food Safety Authority (EFSA) has confirmed the safety of a key ingredient, soy leghemoglobin, used in the burger. Based in California, Impossible Foods produces “heme” from soy plants through precise fermentation to provide a meat-like “bloody” appearance. Heme is an iron-containing molecule that contributes to the taste and texture of meat. Although launched in the United Kingdom in 2022, the Impossible Burger there does not contain heme as this ingredient has not yet been approved in the country.