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Fast Food Plant-Based What's New

Qdoba Is Adding Plant-Based Impossible Meat To All Of Its Restaurants Nationwide

Following a successful test run in Michigan, Qdoba has decided to add plant-based Impossible “meat” to all of its restaurants nationwide.

Photo courtesy of Qdoba

By May 28th, customers at all of Qdoba’s stores will be able to use Impossible Meat to make any of their items. There will also be an official Impossible Bowl and Impossible Taco that you can order.

This rollout is going to start on April 23rd, when locations in Brooklyn, Denver, and Los Angeles will start selling the plant-based meat. All other 730-plus Qdoba restaurants will follow suit afterward.

Qdoba’s version of the plant-based meat consists of pre-seasoned Impossible protein made with tomatoes, garlic, chilis, smoked paprika, and red onions.

The announcement comes on the heels of Del Taco’s own announcement involving plant-based meat. They just confirmed that Beyond Meat will be available in all locations nationwide by April 25th.

That combo of both Del Taco and Qdoba adding plant-based meat means that over 1,200 fast food restaurants will add vegan meat options to their menu over the next six weeks, dramatically increasing the availability of plant-based fast food items.

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Health Science Technology

Impossible Foods Wants To Make Whole Pieces Of Plant-Based Steak, Chicken And Fish

Impossible Foods just hit the ground running with the latest version of their trademark “bleeding” vegan burger. However, they’ve already got their sights set on what’s to come in the future, including whole cuts of steak made entirely from plants.

In an interview with The Spoon, CEO Dr. Pat Browne stated that his R&D teams were already starting work on these vegan steaks.

“Right now, the most powerful thing we can do is to make products that compete against the incumbent beef industry,” he said. They still need to workout how to get the “texture and anatomy” of steak compared to that of ground beef, but the company is “on the case.”

Plant-based steaks aren’t the only project in the works for Impossible Foods. In an interview with Foodbeast in 2017, Impossible Foods CFO and COO David Lee confirmed that the company also had projects for vegan chicken, fish, and dairy in the works. Dr. Browne touched on that briefly in his interview with The Spoon, saying that his team had already “cracked the code” on the flavor profile for fish.

These appear to be happening more in the future, though, as the Impossible team wants to work on their “most disruptive” products, which are the aforementioned steaks and the Impossible Patty 3.0, which is already in development.

It’s mind-boggling to try and figure out how one can replicate the texture, marbling, and consistency of a whole cut of steak using just plants. But Impossible Foods has already exceeded everyone’s expectations when it comes to beef burgers, so who’s to say they can’t have lightning strike twice?