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The soy-root molecule that makes vegan burgers “bleed”
HERE’S THE INTERESTING PART
To make plants bleed like real meat, scientists isolated leghemoglobin, an iron-rich molecule found in the root nodules of soy plants. By mass-producing it via fermented yeast, they give veggie patties that distinct metallic, bloody flavor. It is an extraordinary feat of bioengineering dedicated solely to tricking carnivores into eating their vegetables.
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