What is in a Plant-Based Burger?

Oils:
You’ll find both palm and canola oils on the ingredients list. Ludmer says it’s important to note that the palm oil is 100 percent sustainably sourced through Roundtable on Sustainable Palm Oil (RSPO) Mass Balance certification. “Palm oil is unique in its ability to provide volume and texture in baked goods,” she says, “and it ensures our Incogmeato burger contains zero grams of trans fat.” As for the canola oil, it helps the burger achieve a better fat profile compared to meat, adds Ludmer.

Methylcellulose:
This ingredient is derived from cellulose, which is a type of plant fiber that provides the meat-like texture people crave. “Methylcellulose keeps water in the patty when it’s cold and releases the water when heated,” says Ludmer. “This provides the cooking experience people expect.” (Read: It’s what gives these plant-based burger patties a juicy sizzle when you cook them!)

Potato starch:
This ingredient works to bind the burger’s ingredients together and hold in moisture, says Ludmer. “Even though there’s less than 2 percent of potato starch in each burger, it’s an incredibly important component!”

Dextrose:
While each patty also contains less than 2 percent of dextrose, this ingredient is another crucial part of the Incogmeato Burger recipe. It’s used to add a bit of sweetness in order to balance out the burger’s more savory and salty notes.

Juice powder and concentrate:
You’ll find beet juice and apple powder derived from natural sources in these burgers because it helps give the “meaty” color meat-eaters are used to, says Ludmer. “The apple concentrate powder also causes our plant-based products to brown when heated,” she says.

B vitamins:
Vitamins B1 and B12 are added specifically because they are vitamins abundant in animal-based foods. “It’s important to us that our consumers—who range from flexitarian to vegan—are getting the nutrients they expect from meat, in addition to other advantages plant-based foods can provide, like fiber,” says Ludmer.