It’s been a few years since Impossible Foods debuted its Impossible Burger. The innovative food company today debuted its next product to hit restaurants live from the Consumer Electronics Show — Impossible Pork Made From Plants and announced the launch of Impossible Sausage.
Intended to replace ground pork, the new Impossible Pork recreates a similar flavor and texture of the meat version … with far less of an environmental footprint than animal agriculture and less fat and calories. It cooks like ground pork and is versatile, able to be used in a variety of dishes.
Impossible Pork is gluten-free and cholesterol-free. A four-ounce serving is 220 calories and has 16 grams of protein, 3 milligrams of iron, 13 grams of total fat and 7 grams of saturated fat. According to Nutrition Data, the same four-ounce serving of ground, raw pork is 297 calories and has 19 grams of protein, one milligram of iron, 23.9 grams of total fat and 8.9 grams of saturated fat.
Introduced at a press conference coinciding with the Consumer Electronics Show (which included the debut of the Impossible Burger 2.0 in 2019), Impossible Foods displayed various uses of its Impossible Pork in the form of bao buns, dumplings, meatballs and more.
Inc. Magazine’s company of the year also announced another new product — Impossible Sausage. Like Impossible Pork, the product is gluten- and cholesterol-free. A two-ounce serving has 7 grams of protein, 1.69 milligrams of iron, 9 grams of total fat, four grams of saturated fat and is 130 calories. In comparison, a two-ounce serving of conventional Jimmy Dean’s raw pork sausage made from pigs contains 7 grams of protein, 0.36 milligrams of iron, 40 milligrams of cholesterol, 21 grams of total fat, 7 grams of saturated fat and 220 calories.
Impossible Sausage debuts later this month at 139 Burger King restaurants in five test regions (Savannah, Ga., Lansing, Mich.; Springfield, Ill.; Albuquerque, NM; and Montgomery, Ala). The new, limited-time Impossible Croissan’wich features the new sausage (the sandwich is not vegan), eggs and cheese.
“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.”
As for the future, Brown wouldn’t commit to the next innovation, but did cite the fishing industry and said it was destructive to the environment.
These products were not tested on animals.
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.