Impossible Foods Serves up Impossible™ Pork Made from Plants and Impossible™ Sausage Made from Plants — The Startup’s First All-New Products Since the Blockbuster Impossible™ Burger

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LAS VEGAS–()–This week at the International Consumer Electronics Show, Impossible
Foods is serving up Impossible Pork Made from Plants and Impossible
Sausage Made from Plants — the startup’s first all-new products since
the blockbuster Impossible Burger debuted in 2016.

Impossible Pork is a delicious, nutritious, gluten-free, plant-based
ground meat that can be used in any recipe that calls for ground pork
from pigs. Impossible Pork delivers everything that matters to people
who love pork:

  • Taste: Impossible Pork is delicious in any ground meat dish,
    including spring rolls, stuffed vegetables, dumplings, wontons or
    sausage links. Like ground meat from pigs, Impossible Pork is
    characterized by its mild savory flavor, adding delicate depth and
    umami richness without being gamey or overpowering.
  • Nutrition: Impossible Pork contains no gluten, no animal
    hormones and no antibiotics. It has 16 g protein, 3 mg iron, 0 mg
    cholesterol, 13 g total fat, 7 g saturated fat and 220 calories in a
    4-oz. serving. Conventional 70/30 pork from animals contains 17 g
    protein, 1 mg iron, 86 mg cholesterol, 32 g total fat, 11 g saturated
    fat and 350 calories in a 4-oz. serving.
  • Versatility: Impossible Pork is easy to cook in the steamer,
    oven, charbroiler, flat-top grill or sauté pan. Chefs can use
    Impossible Pork in recipes from stir-fry to meatballs to dim sum or
    links. Impossible Pork is designed to be eligible for kosher and halal
    certification if produced in a kosher- or halal-certified plant.

Impossible Sausage: The best of the wurst

In addition to providing an exclusive first taste of Impossible Pork at
CES, Impossible Foods is launching Impossible Sausage — a juicy, savory
meat that pairs perfectly with traditional breakfast accompaniments or
steals the show as a center-of-the-plate delicacy at any meal. The
plant-based, pre-seasoned product can be used in any recipe or dish that
calls for animal-derived sausage.

Impossible Sausage contains no gluten, no animal hormones and no
antibiotics. A raw, 2-ounce serving has 7 g protein, 1.69 mg iron, 0 mg
cholesterol, 9 g total fat, 4 g saturated fat and 130 calories. A
2-ounce serving of conventional Jimmy Dean’s raw pork sausage made from
pigs contains 7 g protein, 0.36 mg iron, 40 mg cholesterol, 21 g total
fat, 7 g saturated fat and 220 calories.

Impossible Sausage 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 all-new, limited-time-only Impossible
Croissan’wich® features a toasted croissant, egg, cheese
and a seasoned plant-based sausage from Impossible Foods. This test
makes Burger King® restaurants the first restaurant to
sell Impossible Sausage in a breakfast sandwich. Click
here to read more about the Impossible Croissan’wich
.

Impossible Pork and Impossible Sausage are the only new foods showcased
at CES2020 and the first all-new products from Impossible Foods, Inc.
Magazine’s
company of the year
and one of Time
Magazine’s
50 Genius companies
.

The leading food tech startup launched its award-winning 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.

“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,” said Impossible Foods’ CEO and Founder Dr. Patrick O. Brown. “We
won’t stop until we eliminate the need for animals in the food chain and
make the global food system sustainable.”

Pork: World’s most ubiquitous meat

Raising animals for food makes up the vast majority of the land
footprint of humanity. All the buildings, roads and paved surfaces in
the world occupy less than 2%
of Earth’s land surface
, while more than 45%
of the land surface of Earth
is currently in use as land for grazing
or growing feed crops for livestock.

Populations of mammals, birds, fish, reptiles, and amphibians have, on
average, declined
in size by 60 percent in just over 40 years
. Animal agriculture is a
primary driver of the
accelerating collapse
in diverse wildlife populations and ecosystems
on land and in oceans, rivers and lakes.

While cows and chicken are America’s favorite protein sources, pigs are
the most widely eaten animal in the world, accounting
for about 38% of meat production worldwide
.

According to the United Nations’ Food and Agriculture Organization, the
world is home to about
1.44 billion pigs
; with an average
weight of about 112 kg
, total farmed pig biomass totals 175 billion
kg. That’s nearly twice as much as the total biomass of all wild
terrestrial vertebrates.

In order to satisfy humanity’s voracious demand for pork — from Spanish
jamón and Polish kielbasa to Brazilian feijoada and BBQ ribs — 47 pigs
are killed on average every second of every day, based on FAO data.

More
than half of the world’s pigs are eaten in China
, where pork
consumption has increased 140% since 1990, with dire
consequences
to the environment — including depletion of natural
resources and increased greenhouse gas emissions.

Using pigs as a protein production technology comes with a high
environmental cost — on both a global
and local
scale
: Industrial pork production releases excessive amounts of
nitrogen and phosphorus into the environment, and the high doses of
copper and zinc fed to pigs to promote growth accumulate in the soil.
Feces and waste often spread to surrounding neighborhoods, polluting air
and water with toxic waste particles.

Pork poses
threats to both individual and public health
. Because antibiotics
are prophylactically added into pig (and cow and chicken) feed to
protect and fatten the animals, pork consumption promotes antibiotic
resistance — which the United
Nations says
could cause 10 million deaths a year by 2050 and
trigger a global recession. According
to the Centers for Disease Control and Prevention
, drug-resistant
infections now kill 35,000 people in the United States each year and
sicken 2.8 million.

Swine (and avian) flus are the most likely pandemic vectors because they
pass easily to humans via feces in slaughterhouses. A University of
Minnesota study discovered
fecal matter in 69% of pork.
A devastating epidemic of African
swine fever
has already
wiped out roughly one-quarter of the world’s pigs
and is expected to
drive up worldwide prices of animal protein.

About 2.5 billion people reject pork and pork-derived products based on
dietary and religious restrictions. Pork from animals is forbidden in
interpretations of Hinduism, Judiasm, Islam and some Christian sects.

“Pork is delicious and ubiquitous — but problematic for billions of
people and the planet at large,” said Dr. Laura Kliman, senior flavor
scientist at Impossible Foods and one of the company’s researchers on
Impossible Pork and Impossible Sausage. “By contrast, everyone will be
able to enjoy Impossible Pork, without compromise to deliciousness,
ethics or Earth.”

Big taste, small footprint

Based in Redwood City, Calif., Impossible Foods uses modern science and
technology to create delicious food, restore natural ecosystems and feed
a growing population sustainably. The company makes meat from plants —
with a much smaller environmental footprint than meat from animals.

To satisfy the global demand for meat at a fraction of the environmental
impact, Impossible Foods developed a far more sustainable, scalable and
affordable way to make meat, without the
catastrophic environmental impact of livestock
.

Shortly after its founding in 2011, Impossible Foods’ scientists
discovered that one molecule — “heme
— is primarily responsible for the explosion of flavors that result when
meat is cooked. Impossible Foods’ scientists genetically
engineer
and ferment yeast to produce a heme protein naturally found
in plants, called soy leghemoglobin.

The heme in Impossible products is identical
to the essential heme humans have been consuming for hundreds of
thousands of years in meat — and while Impossible products deliver all
the craveable depth of animal meats, the plant-based innovations require
far fewer resources because they’re made from plants.

What happens in Vegas…goes global

Impossible Foods became the first food company ever featured at CES one
year ago, when the startup launched Impossible Burger 2.0 — the first
major product upgrade since Impossible Burger’s 2016 debut. Rivaling
ground beef from cows for taste, nutrition and versatility
,
Impossible Burger 2.0 won
the most significant prizes at CES 2019
and got
Popular Science’s 2019 grand award for engineering
.

Impossible Foods remains the only food company featured in CES’ 2020
roster of world-changing technologies.

On Wednesday, Impossible Foods’ CEO will headline the Consumer
Technology Association’s Leaders in Technology Dinner, an
invitation-only address to 600 technology VIPs. Brown, the first person
from the food sector to take the main stage at the tech industry’s
seminal event, will conduct an unscripted on-stage interview with FOX
Business Network journalist Liz Claman.

During the public show days Jan. 7-10, Impossible Foods will give away
about 25,000 samples. Impossible Foods’ pop-up restaurant will operate
10 a.m. to 6 p.m. from Jan. 7-9 and 10 a.m. to 4 p.m. on Jan. 10 in the
Central Plaza of the Las Vegas Convention Center — the crossroads of
CES.

For video b-roll of Impossible Pork and Impossible Burger, please
visit
www.impossiblefoods.com/media/ces2020.

For a full list of locations that sell Impossible products, please
visit
impossiblefoods.com.

To learn more about buying Impossible Pork and Impossible Sausage
when they are widely available, please email
hello@impossiblefoods.com.

About Impossible Foods:

Based in California’s Silicon Valley, Impossible Foods makes delicious,
nutritious meat and dairy products from plants — with a much smaller
environmental footprint than meat from animals. The privately held
company was founded in 2011 by Patrick O. Brown, M.D., Ph.D., Professor
Emeritus of Biochemistry at Stanford University and a former Howard
Hughes Medical Institute investigator. Investors include Khosla
Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking
Global Investors, Temasek, Sailing Capital, and Open Philanthropy
Project.

More information:

impossiblefoods.com
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Press kit:
www.impossiblefoods.com/media

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