Impossible Foods upgrades recipe for Impossible Burger
Impossible Foods, Redwood City, Calif., unveiled an upgraded recipe for the Impossible Burger.
The new recipe of the plant-based Impossible Burger contains no gluten, no animal hormones and no antibiotics, is kosher- and halal-certified and can be used in any ground meat dish, including stews, chili, sauces, braises, minces, meatballs, meat pies and more, cooked on the BBQ, charbroiler, flat top grill, high-speed oven, steamer or sauté pan or incorporated in restaurant recipes such as lasagne to lo mein.
In addition, the new Impossible Burger boasts 0 mg cholesterol, 14 grams of total fat and 240 calories in a quarter-pound patty.
“The newest Impossible Burger delivers everything that matters to hard-core meat lovers, including taste, nutrition and versatility,” says Dr. Patrick Brown, founder and CEO. “This is the plant-based meat that will eliminate the need for animals in the food chain and make the global food system sustainable.”
The Impossible Burger is now available in more than 5,000 locations in the United States, from fine-dining establishments and “better burger” chains, including Umami Burger, Bareburger, Wahlburgers, The Counter, Hopdoddy, Fatburger and Gott’s, as well as White Castle.
Starting Feb. 4, the next-generation Impossible Burger will be available to all restaurants in the United States through major food distributors, and is also available in more than 100 restaurants in Hong Kong and Macau.
Later this year, Impossible Foods plans to launch the next-generation Impossible Burger in select U.S. grocery stores.
“Impossible Burger fans told us loud and clear they wanted a gluten-free burger that was at least as nutritious as meat from animals,” says David Lee, chief financial officer and chief operations officer. “Our new product delivers all the taste meat lovers crave without compromise to nutrition or the planet.”