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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. 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. 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
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 the U.S. with the all-new, limited-time-only Impossible™ Croissan’wich® breakfast sandwich.
“Impossible Foods cracked meat’s molecular code - starting with ground beef [launching the Impossible Burger in 2016], 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.”
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.
January 7, 2020 - Impossible Foods
