Impossible Foods has launched plant-based alternatives to pork and sausage – the start-up’s first new products since the Impossible Burger debuted in 2016.
Suitable for any recipe that calls for ground pork from pigs, Impossible Pork has 16g protein, 3mg iron, 0mg cholesterol, 13g total fat, 7g saturated fat and 220 calories in a 4oz serving.
The product is said to have a mild savoury flavour, adding depth and umami richness without being gamey or overpowering.
Meanwhile, a 2oz serving of the pre-seasoned Impossible Sausage has 7g protein, 1.69mg iron, 0mg cholesterol, 9g total fat, 4g saturated fat and 130 calories.
Impossible Sausage will debut in late January exclusively at 139 Burger King restaurants in five test regions in the US. The limited-edition Impossible Croissan’wich features a toasted croissant, egg, cheese and a seasoned plant-based sausage from Impossible Foods.
Burger King will feature the Impossible Sausage in its limited-edition Impossible Croissan’wich.
“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 favourite foods,” said Impossible Foods CEO and founder Patrick Brown.
“We won’t stop until we eliminate the need for animals in the food chain and make the global food system sustainable.”
Impossible Foods drew attention to the “high environmental cost” of using pigs as a protein production technology, particularly in China, where more than half the world’s pigs are eaten.
“Pork is delicious and ubiquitous — but problematic for billions of people and the planet at large,” said Laura Kliman, senior flavour scientist at Impossible Foods. “By contrast, everyone will be able to enjoy Impossible Pork, without compromise to deliciousness, ethics or Earth.”
A recent report from Barclays suggested the global market for alternative meat could reach roughly $140 billion over the next ten years.
© FoodBev Media Ltd 2024
