This one was created in a lab.

這個是在實驗室中製作出來的

It's called the Impossible Burger, and it's 100% made from plants.

這叫做「不可能的漢堡」，並且是百分之百由植物做成的

But unlike your typical veggie burger,

但與典型的素食漢堡不同，

this is bloody and red, and it cooks and tastes like an actual beef patty.

這個漢堡的肉餅不但血紅，煮起來跟嚐起來也都跟真的牛肉餅一樣

And several US chefs have already put it on their menus.

不少美國的主廚都已將這種漢堡放入他們的菜單之中

But the big difference between this and a veggie burger:

不過這種漢堡和素食漢堡之間有個決定性的差異

scientists made it using neuroscience.

「不可能的漢堡」是科學家藉由神經科學製造出來的

They started with one pretty profound question.

他們先想到了一個很重要的問題

What makes meat, meat?

是什麼讓肉嚐起來像肉？

Celeste Holz-Schietinger is a flavor scientist.

Celeste Holz-Schietinger 是一位香料科學家

How do you get your brain to actually eat a food and say "yum,"

Celeste：你要如何讓大腦在吞下食物時覺得「好吃」，

and associate it with actually eating meat, even though this actually hasn't come from an animal.

並認為你所吃下的是真正的肉，儘管它根本不是來自動物？

This is crucial.

這很重要

The Impossible Burger scientists aren't just making a vegetarian patty that you can eat instead of a burger.

「不可能的漢堡」的科學家並不只是在做替代漢堡的素食肉餅

They want the Impossible Burger to be the same exact experience as eating a beef burger.

他們希望「不可能的漢堡」吃起來能夠跟真正的牛肉漢堡一模一樣

Richard Brown is a neuroscientist at Impossible Foods.

Richard Brown 是一位製作「不可能的食物」的神經科學家

A hamburger will send all sorts of information to our sensory organs,

Richard：漢堡會送出各種訊息給我們的感覺器官

your ears, nose, your eyes, and tongue.

耳朵、鼻子、眼睛、還有舌頭

It's only when those sensory organs send information to the brain,

唯有在感覺器官送出訊息給大腦，

and they get integrated that we can ever become aware of the fact that we're experiencing "hamburger".

並且在訊息統合之後，我們才會意識到我們正在吃的東西是「漢堡」

The goal is to create that same sensory experience,

「不可能的漢堡」目標是要創造一模一樣的感官體驗，

so the brain can't tell the difference,

讓大腦無法分別其中的差異，

which takes us back to this question:

這又將我們帶回這個問題：

"What makes meat, meat?"

是什麼讓肉嚐起來像肉？

To answer that, scientists here are literally breaking down a beef patty molecule by molecule.

為了回答這個問題，這些科學家實際將牛肉餅分解成分子

And there are trillions of them.

而這些分子有上兆個

This machine isolates every single aroma molecule in a burger.

這台機器會分離漢堡中的每個氣味分子

Flavor scientists sit here, sniff, and then jot down what they smell.

香料科學家會坐在這、用鼻子聞、然後記下他們聞到的味道

Celeste: Floral rose,

Celeste：玫瑰香氣、

apricot,

杏仁、

foot,

腳味、

cheesy,

起司味、

macaroni and cheese,

起司通心粉、

old people,

老人味、

crackers,

餅乾、

some rotting garbage, something you don't want.

還有腐壞的垃圾，你不會想要的東西

But at the right combination, that gives you the experience,

但是在正確的組合下，就會創造出相同的感官經驗，

and send a signal to your brain to say, "Yes, I'm eating meat, and mmm, this is tasty."

並且寄送給訊息給大腦表達「對，我正在吃肉，而且這很好吃」

And one molecule is essential to that flavor.

要創造這樣的口味，有一種分子是不可或缺的

It's called "heme," and it looks and tastes like blood.

它叫做血紅素，並且它看起來、嚐起來都像血

In cows, that's the catalyst, the driver for all of the aroma compounds that make meat.

在牛的體內，這就是催化劑，是所有嚐起來像肉的香料化合物的驅動者

It's also responsible for the color.

它同時也為肉的顏色負責

It is bright red in color, and upon cooking, it turns brown.

血紅素是亮紅色，且一旦經過料理，就會轉為咖啡色

Turns out, you can extract heme from soy plants.

科學家發現，血紅素能夠從大豆作物中提取

Over five years, scientists honed in on other natural ingredients that create the same sensory experience as a hamburger,

五年來，科學家專注於研究能夠創造與漢堡相同的感官經驗的其他天然成分

like wheat proteins for the fleshy texture of beef,

像是擁有牛肉般豐滿觸感的小麥蛋白

potato proteins for a crispy exterior when seared,

能夠創造出鍋煎一般酥脆表皮的馬鈴薯蛋白

yam and xanthan gums to hold the ingredients together,

將所有成分結合在一起的山芋及黃原膠，

and flakes of coconut oil that melt on a grill, then sizzle like beef fat.

以及會在烤架上融化、並且如牛肉脂肪般發出嘶嘶聲的薄片椰子油

When you mix those together, it looks and feels like raw beef,

當你將這些成份混合，看起來及感覺起來便會像生牛肉，

and that's when a sensory experience starts to kick in.

而這也是感官經驗開始奏效的時候

This is the moment when scientists hope the brain won't be able to tell the difference between a beef burger and the Impossible Burger.

就是在這一刻，科學家們希望大腦會無法判斷出牛肉漢堡跟「不可能的漢堡」之間的差異

The Impossible Food scientists are are still tweaking that sensory experience, trying to make a better burger.

「不可能的食物」的科學家仍然在調整這種感官經驗，試著想做出更好的漢堡

Their goal is to supply 1,000 restaurants by the end of this year.

他們的目標是在今年年底前供應「不可能的漢堡」給一千間餐廳