(BUSINESS WIRE) Impossible Foods is launching its first major product upgrade this month with the next-generation Impossible Burger. The new recipe for the plant-based burger contains no gluten, no animal hormones and no antibiotics. It’s kosher- and halal-certified and can be used as a patty or in any ground meat dish, including stews, chili, sauces, braises, meatballs, lasagna or lo mein.
The new Impossible Burger has as much bio-available iron and protein as a comparable serving of ground beef from cows. In addition, the new Impossible Burger has 0 mg cholesterol, 14 grams of total fat and 240 calories in a quarter-pound patty. According to Impossible, a quarter-pound, conventional 80/20 patty from cows has 80 mg cholesterol, 23 grams of total fat and 290 calories.
Impossible Foods launched its next-generation Impossible Burger at the International Consumer Electronics Show (CES) - the first food ever showcased at the event. Impossible Foods expects to serve at least 12,000 free samples throughout CES with a food truck outside the Las Vegas Convention Center
Based in Redwood City, California, Impossible Foods uses modern science and technology to make meat directly from plants. Shortly after its founding in 2011, Impossible Foods’ scientists discovered that one molecule — heme — is uniquely responsible for the 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.
According to the company, the heme in the Impossible Burger is identical to the essential heme humans have always consumed.
