Soy leghemoglobin does not have a history of safe use in food

Impossible Foods, the US-based fake meat maker that uses genetically engineered ingredients, has already managed to steer its fake meat Impossible Burger products past regulators in several countries, most notably the US and Canada, though not without challenge. 

And they have other countries in their sights, including Australia and New Zealand, where they hope to have a product on the market within the next two years.
 
The Australia/New Zealand food regulator FSANZ has already approved the processing aid – GM soy leghemoglobin (SLH) – that Impossible will add (at 0.8% so it isn’t labelled) to make its product look and feel as though it is bleeding, like real meat. 

Friends of the Earth (FoE) Australia and GeneEthics’ objection to the FSANZ approval, submitted in 2020, is available here.

The submission points out that SLH does not have a history of safe use in food. SLH in its natural state exists in the roots of soybeans and has thus far never been an integral part of the human diet.