Starbucks Impossible Breakfast Sandwich
Summary
Starbucks Impossible Breakfast Sandwich tested at 87.83 ppb glyphosate in Moms Across America's 2024 fast-food investigation — a moderate residue for chain-restaurant food. Glyphosate (Roundup's active ingredient) is a WHO IARC Group 2A probable human carcinogen linked to non-Hodgkin's lymphoma, endocrine disruption, kidney and liver impairment, and microbiome disturbance. Conventional wheat in the ciabatta plus the Impossible patty's GMO soy base (soy is one of the most heavily glyphosate-treated U.S. crops).
At a glance
Contaminants 1
Source: Independent third-party laboratory testing
Glyphosate 87.83 ppb Moderate
Detected at a moderate level — a meaningful fraction of health-based exposure limits. Worth factoring in if this product is used regularly. Glyphosate is classified by the WHO IARC as a probable human carcinogen (Group 2A) and is linked in observational research to non-Hodgkin's lymphoma, endocrine disruption, and microbiome disturbance. Entry route is most likely pre-harvest glyphosate desiccation of the wheat or grain ingredient.
Tested at 87.83 ppb glyphosate residue — moderate for a chain-restaurant prepared food.
Key ingredients 25
Enriched wheat flourBad
Refined flour stripped of bran and germ.
See more about Enriched wheat flour →Yellow corn mealNeutral
Native starch / dairy fraction.
WaterNeutral
Pure water.
See more about Water →YeastNeutral
Leavening organism.
See more about Yeast →SugarBad
Added refined sugar.
See more about Sugar →Soybean oilVery Bad
Industrial seed oil; high in linoleic acid (omega-6) and solvent-extracted.
See more about Soybean oil →SaltNeutral
Sodium contributor; tolerable in moderation.
See more about Salt →Wheat glutenNeutral
Concentrated wheat protein for dough strength.
See more about Wheat gluten →Cultured wheat flourBad
Refined wheat flour (no whole-grain qualifier).
See more about Cultured wheat flour →DATEMBad
Diacetyl tartaric acid esters of mono- and diglycerides; emulsifier with possible trans-fat residue.
See more about DATEM →Egg whitesGood
Whole egg / egg fraction.
See more about Egg whites →Modified food starchBad
Chemically modified starch.
See more about Modified food starch →Xanthan gumNeutral
Plant- or fermentation-derived thickener / mild acidulant.
See more about Xanthan gum →Soy protein concentrateBad
Highly processed soy protein isolate.
Sunflower oilVery Bad
Refined seed oil unless cold-pressed/high-oleic.
See more about Sunflower oil →Coconut oilGood
Stable saturated fat.
See more about Coconut oil →MethylcelluloseBad
Synthetic fiber/thickener; gut-microbiome disruption signals.
See more about Methylcellulose →Yeast extractBad
Free-glutamate flavor enhancer (functions like MSG).
See more about Yeast extract →Cultured dextroseBad
Microbial-fermented sugar used as a clean-label preservative system.
See more about Cultured dextrose →Soy leghemoglobinBad
GMO-derived heme protein engineered for the Impossible patty.
Soy protein isolateBad
Highly processed soy protein isolate.
See more about Soy protein isolate →Mixed tocopherolsNeutral
Added micronutrient.
See more about Mixed tocopherols →Natural flavorsBad
Undisclosed flavor compounds; can include solvent carriers and GMOs.
See more about Natural flavors →Sharp cheddar cheeseGood
Real-cheese / dairy ingredient.
AnnattoNeutral
Natural color from achiote seed.
See more about Annatto →Processing
Ultra-Processed Foods
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