USA – The Silicon Valley-based foodtech start-up, Impossible foods is introducing plant based Impossible Pork and Impossible Sausage, its first all-new products since the launch of Impossible Burger in 2016.
According to the start-up, Impossible Pork is a delicious, nutritious, gluten-free, plant-based ground meat and can be used in any recipe that calls for ground pork from pigs.
Described as a plant-based meat that delivers everything that matters pork lovers, the Impossible Pork is a gluten and cholesterol free product that contains 16 g protein, 3 mg iron , 13 g total fat, 7 g saturated fat and 220 calories in a 4-oz. serving.
Impossible Foods is also launching the Impossible Sausage which will debut in late January exclusively at 139 Burger King restaurants in five test regions: Savannah, Georgia; Lansing, Michigan; Springfield, Illinois; Albuquerque, New Mexico; and Montgomery, Alabama.
The gluten free Impossible Sausage contains 7 g of protein, 1.69 mg iron, 9 g total fat, 4 g saturated fat and 130 calories per 2-ounce serving. The product is also gluten and cholesterol free.
Burger King is testing the new Impossible Croissan’wich sandwich starting late January. The all-new, limited-time-only Impossible Croissan’wich features a toasted croissant, egg, cheese and a seasoned plant-based sausage from Impossible Foods
The test will make Burger King restaurants the first restaurant to sell Impossible Sausage in a breakfast sandwich.
In 2019, BurgerKing restaurants rolled out the plant-based Impossible Whopper sandwich nationwide following a successful test in St. Louis and six other markets across the US.
The offering made Burger King restaurants the first coast-to-coast quick-service restaurant to serve the award-winning, plant-based meat from Impossible Foods.
Impossible Foods launched the Impossible Burger in 2016 with America’s top chefs. Impossible Burger is now available in more than 17,000 restaurants in the United States, Singapore, Hong Kong and Macau.
Based in Redwood City, California, Impossible Foods uses modern science and technology to create meat from plants with a much smaller environmental footprint than meat from animals.
Impossible Foods’ CEO and Founder Dr. Patrick O. Brown says: “Impossible Foods cracked meat’s molecular code — starting with ground beef, which is intrinsic to the American market.
“Now we’re accelerating the expansion of our product portfolio to more of the world’s favorite foods. We won’t stop until we eliminate the need for animals in the food chain and make the global food system sustainable.”
