May 4 (UPI) — A federal appeals court has ruled Impossible Foods may utilize”heme,” a color additive, and that the company says makes its fermented hamburgers taste like meat.
The court in San Francisco declared Monday that the U.S. Food and Drug Administration‘s decision to approve soy leghemoglobin for a colour additive in Impossible Foods plant-based burgers, Bloomberg reported.
Impossible Foods has marketed the genetically designed soy protein as containing heme, an iron-containing molecule that assists its plants-based burgers”taste like meat,” by filling craving for iron.
The reddish coloring of heme makes the Impossible Burger seem to”bleed” like meat.
The nonprofit Center for Food Safety had petitioned the appeals court to review the FDA conclusion, after arguing in lawsuit annually that the FDA used a weaker standard than it ought to need to approve heme’s usage since its conclusion was based on safety standards for food additives rather than color additives.
The three Circuit Judges about the U.S. Court of Appeals for the Ninth Circuit denied Impossible Foods request review Monday. Two of them said the FDA applied the right standard and the FDA had”substantial evidence,” of the additive’s safety, and the third declined to consider whether the FDA standard was valid or not because he stated the nonprofit lacked standing to challenge the FDA’s decision.
“We are disappointed by the court’s ruling today, which will allow Impossible Burger and other meatless burgers to be made with novel genetically engineered chemical without conducting any long-term health studies,” Center for Food Safety’s Senior Attorney Sylvia Wu said in a statement. “FDA is supposed to protect consumers from unsafe novel chemicals in our food supply, instead now consumers bear the burden of avoiding those GMO plant-based burgers.”