LAS VEGAS – Redwood City, California-based Impossible Foods revealed the Impossible Burger 2.0 at the International Consumer Electronics Show (CES) on Jan. 7
The latest iteration of the burger will contain no gluten, no animal hormones and no antibiotics. It will also be kosher and halal-certified. The new Impossible Burger also has 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,” said Patrick Brown, MD, Impossible Foods’ 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 company launched the new burger at the Border Grill in Las Vegas, but plans to move the new recipe out to select restaurants nationwide on Jan. 8.
Starting next week, larger chain restaurants will begin rolling out the new recipe. Starting Feb. 4, the next-generation Impossible Burger will be available to all restaurants in the United States through major food distributors.
Impossible Foods produces the plant-based burgers and other products at the company’s 68,000-sq.-ft. production plant in Oakland, California.
According to Impossible Foods, the Impossible Burger is the world's first and only burger that handles, cooks and tastes like ground beef from cows – but is made entirely from plants. The burger’s crucial ingredient is leghemoglobin, or “heme.” Heme gives the Impossible Burger its bleeding attribute and creates the flavor in raw and cooked product. Heme reacts with the proteins, amino acids, sugars and vitamins in the blend.
The company also claims the Impossible Burger generates about 87 percent fewer greenhouse gases, uses 75 percent less water and requires about 95 percent less land than conventional ground beef.