There have been quite a few advances in biochemistry over the past decade, but none might be as satisfying to vegetarians as the Impossible Burger, created by Impossible Foods. The 50-person team behind the product showed off the new veggie burger to journalists and personalities, allowing them to taste it for themselves.

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Veggie burgers are nothing new - food producers have been offering this option for around for decades now. The hard part is making the veggie burger look and taste like an actual burger, without using any parts of the cow.

The Impossible Burger uses a chemical compound called heme, a protein pigment in blood to replicate the same bleeding effect of a normal burger. According to The Wall Street Journal, who tested the burger, it also rips apart like a normal burger and tastes like a mix between beef and turkey.

The team isn't the only one putting significant amounts of money into this kind of research. Mark Post of Maastricht University in the Netherlands showed off a €250,000 burger developed in a lab that was generated from cow cells. The idea of this burger is to show you don't need any supplements to create food, but it costs an awful lot more than Impossible Foods idea.

The Impossible Burger would only cost $20, according to Stanford biochemist Patrick Brown, who is the CEO and founder of Impossible Foods. Brown believes this is the start of the revolution on animal slaughter and meat eating, with veggie options that can "taste better than meat" available.

Having the price at $20 should give Impossible Foods a market and in mass production this could drop down to $10 or even $5. Lots of people want to try the alternative, but it is getting past the hurdle of taste that a lot of people struggle with.

Meat farming is harmful on a number of levels, most importantly it is bad for the environment, with mass breeding of cows leading to high levels of methane in the atmosphere. This has continued heavily to the advancement in global warming on the planet.

TagsImpossible Foods, The Impossible Cheeseburger, veggie burger, biochemistry