Impossible Foods next product is sausage

The ingredients on sausage are only slightly different from those of the burger. The key force still comes from "heme" – the blood-like soy leghemoglobin that the company slips as its secret sauce – but in smaller quantities. The potato protein from the burger has been removed, as the company says gives the meat a bouncier texture.

"One of the most important things was that even though the sausage was new, it really depended on the platform we already had," said David Lipman, Impossible Chief Science Officer. "The ingredients are very, very similar, but the conditions are different, and they differ in ways that make quite deep differences."