Impossible Foods introduces plant-based steak bites

USA – Impossible Foods has launched its latest innovation, Impossible® Steak Bites, marking its first plant-based steak product. 

Designed to replicate the taste and texture of traditional beef, the pre-cooked, seasoned steak bites offer a convenient and high-protein alternative for meat lovers.

With 21 grams of protein per serving, the new product contains essential nutrients like fiber, iron, and B vitamins while maintaining zero cholesterol and 80% less saturated fat than conventional steak.

“Our steak bites are first and foremost delicious,” said Peter McGuinness, President and CEO of Impossible Foods. 

“They’re also packed with protein, no cholesterol, and less saturated fat versus the animal. You’re not going to find a better plant-based steak option than that.”

The company, known for its plant-based beef, chicken, and pork products, has spent nearly 15 years perfecting its approach to recreating the sensory experience of meat. 

Impossible Steak Bites feature a fine-grained, tender texture that mimics muscle alignment in traditional steak, making them a versatile addition to meals like stir-fries, tacos, or breakfast plates.

Like other Impossible Foods products, the Impossible Steak Bites are an environmentally friendly alternative to animal-based meat. 

The company claims the new product uses 94% less water, 94% less land, 93% fewer greenhouse gas emissions than traditional steak.

Impossible Foods’ products are available in major markets, including the United States, Australia, Canada, the UK, and Singapore. 

Impossible Steak Bites are currently rolling out to grocery stores nationwide in the US, with restaurant availability expected in the coming months.

EU Patent Victory for Heme Protein Technology

Earlier this year, Impossible Foods successfully regained its European Union patent for a heme protein used in plant-based products. 

The European Patent Office (EPO) Board of Appeals reversed a previous 2022 ruling, reaffirming the validity of the company’s 2017 patent.

The patent covers a precision fermentation process that uses genetically modified yeast to produce soy leghemoglobin, a molecule that mimics animal hemoglobin. 

This innovation gives plant-based meats their meaty aroma, taste, and ability to “bleed” during cooking, enhancing their appeal to meat eaters.

The patent dispute dates back to 2018, when it was challenged on the grounds of novelty and disclosure. 

While the EPO initially revoked the patent in 2022, citing insufficient details, the recent ruling reinstates Impossible Foods’ intellectual property rights over its heme-based meat replication technology.

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