Possibly coming soon to a Burger King near you: A plant-based burger that some analysts believe will challenge the restaurant's signature Whopper, a quarter-pounder billed as “100 percent beef with no fillers, no preservatives, no additives, no nonsense.” Burger King started testing the zero-beef Impossible Burger in 59 stores in the St. Louis area on April 1, with the potential to expand to its other 7,100 fast-food restaurants. Founded in 2011, Impossible Foods says it was first to use an ingredient called heme, a blood-like compound found in all living things and that can replicate the taste, color and aroma of meat. Its burger is now sold in more than 5,000 restaurants and chains across the US, including Momofuku Nishi, Umami Burger and White Castle. One difference at Burger King: The cost will be $1 more than the traditional Whopper. U.S. retail sales of plant-based foods that directly replace animal products have grown 17 percent in the past year ending in August 2018 to over $3.7 billion, according to Nielsen research commissioned by the Good Food Institute.

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