Contacting Impossible Foods
At this point, I was interested in trying Soy Leghemoglobin directly to see whether it triggered a reaction, rather than wondering about all the ingredients on the list.
In response, Impossible Foods’ food safety team asked me to complete a questionnaire regarding the incidents:
I also asked whether it would be possible to acquire the Soy Leghemoglobin ingredient itself, so I could test it specifically.
Impossible Foods responded that follow-up should be with a clinician – and allergist – and I should not be engaging in testing this myself.
I contacted a specialist group and scheduled an appointment, but the earliest availability was July 29.
Frustrated with the slowness of this process, I created a spreadsheet trying to determine what other ingredients might be an issue (potato protein?). This compares Impossible Burger ingredients against the ingredients in three other “fake meat” products I’ve eaten regularly without issue:
I was able to use food documented in Open Food Facts here:
Regarding potato protein: according to the food label the amount in Impossible Burger must be less than 2%. So 4oz (113.4g) of patty would be a maximum of about 2.3 grams. A medium potato has about 4.3g protein, and I’ve eaten potatoes recently without issue, so I think it’s unlikely a trigger.