Patrick Brown, a professor from Stanford University has created a company called, Impossible Foods, that is trying to solve the world meat crisis that is quickly approaching. This startup has developed what looks like a raw bloody beef patty, but is actually made of plants. Brown discovered that heme, a molecule found in hemoglobin, is the key to creating that distinct meat taste. When cooked, this plant-based patty sizzles just like a beef burger and leaves behind a "bloody" residue unlike any other veggie patty. According to food critic Evelyn M Rusli, the patty is still lacking. While the consistency may resemble animal tissue, she noted it tasted less bloody and slightly lighter than a real gourmet burger. Brown will continue to work on the flavor but believes his product will be ready for consumers very soon. To learn more about this amazing advancement and possible answer to the future, click here.