Soy leghemoglobin (LegH) preparation as an ingredient in a simulated meat product (i.e., the Impossible™ Burger) and other ground beef analogues.
In 2018, Health Canada received a submission to allow the sale of a soy leghemoglobin (LegH) preparation for use as an ingredient in a simulated meat product (i.e., the Impossible™ Burger) and other ground beef analogues.
The LegH preparation is added to ground beef simulated meat products such as the Impossible™ Burger to provide nutrition, and the flavour and aroma of traditional animal-derived ground beef.
In order to determine whether the LegH preparation could be sold in Canada as an ingredient in the Impossible™ Burger and other ground beef analogues, the scientists at Health Canada conducted a scientific assessment that ensured that it is safe for consumption. Our scientists also assessed how this preparation was produced and whether it can be toxic or cause allergic reactions.
Health Canada's assessment of the LegH preparation was conducted according to the "Guidelines for Safety Assessment of Novel Foods". Scientists with expertise in molecular biology, microbiology, toxicology, chemistry and nutrition conducted a thorough analysis of the data and the protocols provided by the applicant to ensure the validity of the results.
Following this assessment, it was determined that the LegH preparation did not pose a risk to human health when used as an ingredient in the Impossible™ Burger and other ground beef analogues (at soy leghemoglobin protein levels up to 0.8 %).
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