2019 is officially going to the biggest year yet for Impossible Foods and their groundbreaking, plant-based “bleeding” burger.
They’ve kicked things off with the Impossible Burger 2.0, a novel remake of their already buzzworthy patty that improves on things customers were asking for. The new quarter-pound burger is completely gluten-free and has comparable iron and protein to beef. It’s able to manage all this while having no cholesterol, 9 grams less of fat, and 50 less calories than a standard 80/20 beef patty of the same weight.
Impossible Foods has managed all of this while continuing to retain their signature beef-like taste, using leghemoglobin (a plant-based version of heme) as the key flavoring agent. They’ve managed to get the similarities even closer, as 88% of those who tried it in taste tests said it tasted beefier and meatier, with a 3:1 preference against the old Impossible Burger.
The main goal for Impossible Foods in 2019 is now to become as ubiquitous as possible, and they’ve already taken major steps to make that happen. All of the company’s 5,000-plus locations in the US should have version 2.0 with March. This includes major food distributors that many restaurants already get their main supplies from, opening up Impossible Foods to a whole new field of clients.
For those looking to cook the patty at home, it will begin popping up in select grocery stores later this year. This way, whether we want to try it in a restaurant or make it our way, the faux ground beef replica will be accessible in both forms.
While it’s known as the “Impossible Burger,” the new version is capable of much more than being a patty. It can hold up on a grill for kabobs, and be transformed into meatballs, dumpling fillings, stews, and more. Basically, anywhere you may use ground beef, you now have a more sustainable, plant-based option.
In just a few short years, Impossible Foods’ signature product has gone from a single client to being widespread across the nation. They’ve still got plenty of room to grow, too. A representative of Impossible Foods says that currently, their production plant can produce a million burgers a month, a quarter of the 4 million that they’re aspiring to crank out in that time span. Their omnipresence has arrived, and they’re still not even producing at peak capacity yet.
If that doesn’t speak volumes about the plant-forward, more sustainable future of food we’re heading towards, I don’t know what will.