Biochemist behind Impossible Foods wants to convert hard-core beef lovers
                                
                                
                                    (Newser) -
                                    The burger looks, sizzles, browns, and even bleeds just like any burger you might throw on the barbecue. But this one is entirely plant-based, its key found in a sort of "plant blood" developed by Patrick Brown, a Stanford biochemistry professor and CEO of startup venture Impossible Foods. Brown,...