From David Grimstead, Melksham, Wiltshire, UK
Firth mentions leghaemoglobin being used in veggie burgers for colouring and flavouring. In 1906, J. Forrester, a pharmacist in Cleethorpes, UK, advertised “Forrester's Ferric Food: composed of organic iron… combined with a diastatic ferment prepared from malted barley and pressed out juices of fruits – a new remedy for consumption and wasting disease”. Does this description almost match leghaemoglobin?
