{"id":251825,"date":"2024-05-29T13:00:00","date_gmt":"2024-05-29T13:00:00","guid":{"rendered":"https:\/\/news.republicofgreen.com\/the-chef-behind-watermelon-ham-is-back-with-the-possible-burger-made-from-another-melon\/"},"modified":"2024-05-29T16:14:34","modified_gmt":"2024-05-29T16:14:34","slug":"the-chef-behind-watermelon-ham-is-back-with-the-possible-burger-made-from-another-melon","status":"publish","type":"post","link":"https:\/\/news.republicofgreen.com\/the-chef-behind-watermelon-ham-is-back-with-the-possible-burger-made-from-another-melon\/","title":{"rendered":"The Chef Behind Watermelon Ham Is Back with \u201cThe Possible Burger,\u201d Made From Another Melon"},"content":{"rendered":"
In 2016, consumers got their first taste of The Impossible Burger, created from plants to mimic the taste, texture, and even bleeding properties of animal-derived beef. The purpose? To cleverly demonstrate that crafting meat from plants wasn\u2019t so impossible after all.<\/p>\n
Since then, the culinary world has been exploring the plant kingdom to discover what else is possible. So what other foods can serve as a stand-in for meat?<\/p>\n
The California Cantaloupe Advisory Board unveiled a novel answer\u2014The Possible Burger\u2014at the International Fresh Produce Association\u2019s Consumer Connection Conference.\u00a0<\/p>\n
Polina Kovaleva\/Pexels<\/p>\n