As I understand it, that's not a necessary part of the process, it's just what fast food places like Burger King do to all their meat. I don't see why something like ground Impossible Burger meat substitute that was sold in a grocery store would need to have the same salt content that the BK version does.

I was in the store just a day or so ago looking at alternative meats and I _also_ found the sodium content to be a bit high in some (though offhand, I can't remember if it's Impossible specifically). A frustrating aspect of some of these alternatives is that they overload on this stuff to get around taste differences - many of the coconut yogurts have more sugar than their dairy counterparts, for instance.

I generally prefer these options but it's frustrating that they have these caveats. Would be nice if we could learn from the mistakes made in the existing products.