Impossible Foods’ plant-based meat praised at CES 2019

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Impossible Foods launched its first major product upgrade at the recently concluded International Consumer Electronics Show — and Impossible Burger 2.0 took home the show’s highest honors.

The next-generation, plant-based meat — which rivals ground beef from cows for taste, nutrition and versatility — won awards including the “Most Unexpected Product,” “Most Impactful Product” and “Best of the Best.”

Impossible Burger 2.0 was the first food ever showcased at CES, which features breakthrough technologies from connected homes to self-driving electric vehicles.

Delicious, nutritious, versatile, sustainable

Impossible Burger 2.0 contains no gluten, no animal hormones and no antibiotics. It’s kosher- and halal-certified. It’s delicious in any ground meat dish, including stews, chili, sauces, braises, minces, meatballs, meat pies or any other beefy menu item. It’s easy to cook on the BBQ, charbroiler, flat top grill, high speed oven, steamer or sauté pan. Chefs can use the Impossible Burger in recipes from lasagne to lo mein.

The new Impossible Burger has as much bioavailable iron and protein as a comparable serving of ground beef from cows. In addition, the new Impossible Burger has 0 mg cholesterol, 14 grams of total fat and 240 calories in a quarter-pound patty. (A quarter-pound, conventional “80/20” patty from cows has 80 mg cholesterol, 23 grams of total fat and 290 calories.)

Impossible Burger 2.0 debuted Jan. 7 at Border Grill, the award-winning restaurant from Chefs Mary Sue Milliken and Susan Feniger. Starting Feb. 4, the next-generation Impossible Burger will be available to all restaurants in the United States through major food distributors. The Impossible Burger is also available in more than 100 restaurants in Hong Kong and Macau. The company plans to launch the new recipe in Singapore later this year, with additional markets to come.

Big Taste, Small Footprint

Based in Redwood City, Calif., Impossible Foods uses modern science and technology to create wholesome and nutritious food, restore natural ecosystems and feed a growing population sustainably. The company makes meat directly from plants — with a much smaller environmental footprint than meat from animals.

To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make meat, without the catastrophic environmental impact of livestock.

Shortly after its founding in 2011, Impossible Foods’ scientists discovered that one molecule — “heme” — is uniquely responsible for the explosion of flavors that result when meat is cooked. Impossible Foods’ scientists genetically engineer and ferment yeast to produce a heme protein naturally found in plants, called soy leghemoglobin.

The heme in Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while the Impossible Burger delivers all the craveable depth of beef, it uses far fewer resources because it’s made from plants, not animals.

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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