In this file:

 

·         Impossible Burger plant-based meat upgrade to “eliminate the need for animals in the food chain”

… the first major upgrade to its plant-based Impossible Burger that is designed to lure meat eaters away from animal-based meat by providing a near-perfect replica…

 

·         Bill Gates-backed Impossible Foods unveils ‘Impossible Burger 2.0,’ coming to grocery stores later this year

… The company boasts that the “Impossible Burger 2.0” has as much iron and protein as a comparable serving of ground beef, while having zero cholesterol. Unlike the last iteration of Impossible Burger, the next generation is gluten free, as it is made from soy protein rather than the wheat protein in the previous recipe…

 

·         Bill Gates-Backed Vegan Burger to Launch in U.S. Supermarkets

·         Impossible Burger 2.0 Taste Test: Shockingly Good

·         Americans Plan to Increase Their Plant-Based Intake in the New Year, According to New Wellness Survey

 

 

Impossible Burger plant-based meat upgrade to “eliminate the need for animals in the food chain”

 

Lucy Ingham, Verdict (UK)

8th January 2019

 

Impossible Foods has announced the first major upgrade to its plant-based Impossible Burger that is designed to lure meat eaters away from animal-based meat by providing a near-perfect replica.

 

The upgraded recipe is gluten, hormone and antibiotics-free, and is designed to be used in a host of dishes, including stress, sauces, minces, pies and – of course – burgers.

 

With the taste, texture and appearance of real meat, it is designed to provide a healthier and more environmentally friendly option to hardcore meat eaters.

 

Each quarter-pound Impossible Burger patty now contains 0mg cholesterol, 14g total fat and 240 calories, compared to 80mg cholesterol, 23g total fat and 290 calories in an equivalent beef burger.

 

For Impossible Foods, it is a product that meat eaters will order, rather than a vegetarian option, despite containing no meat at all.

 

“The newest Impossible Burger delivers everything that matters to hard-core meat lovers, including taste, nutrition and versatility,” said Impossible Foods’ CEO and founder Dr Patrick O Brown.

 

Impossible Burger and the plan to eliminate meat from the food chain

 

For Impossible Burger, their product is a key part of a wider goal of removing animals from the food chain entirely.

 

“This is the plant-based meat that will eliminate the need for animals in the food chain and make the global food system sustainable,” said Brown.

 

“Using animals to make protein is an ancient technology – and while it worked in the 19th century, it doesn’t sustainably scale for the 21st century and beyond,” added Mary Sue Milliken, co-owner of Border Grill, a restaurant in La Vegas that as of today became the first restaurant to serve the upgraded burger.

 

“We need more innovation in the food sector so meat lovers can keep eating their favourite foods...

 

more

https://www.verdict.co.uk/impossible-burger-upgrade/

 

 

Bill Gates-backed Impossible Foods unveils ‘Impossible Burger 2.0,’ coming to grocery stores later this year

 

by Nat Levy, GeekWire

January 7, 2019

 

LAS VEGAS — CES is known for marking the debut of high tech devices and trends, but in a rare event, a tech-powered food product is launching at the consumer electronics mega-conference.

 

Impossible Foods, maker of the plant-based vegan product that is designed to be indistinguishable from animal meat — both with how it tastes, and even how it bleeds — has updated its recipe for the first time since 2016, when the burgers first appeared. The company boasts that the “Impossible Burger 2.0” has as much iron and protein as a comparable serving of ground beef, while having zero cholesterol. Unlike the last iteration of Impossible Burger, the next generation is gluten free, as it is made from soy protein rather than the wheat protein in the previous recipe.

 

“Food is the most fundamental and ancient human technology,” said Impossible Foods Founder and CEO Dr.  Patrick Brown. “The food you have on your plate everyday is the product of thousands of years or research and exploration and discovery to figure out which parts of which plants and animals are safe to eat, delicious and nutritious and how best to process and prep those ingredients to make something delicious and healthy to eat.”

 

Today, Impossible Burger is available in more than 5,000 locations across the U.S., from upscale restaurants to fast food chains. Later this year, Impossible Foods will launch the plant-based creation in select grocery stores across the U.S. Brown said Impossible Burger will be priced within the range of ground beef options, but it likely won’t be on the low end.

 

The original recipe was meant for flat-top cooking at restaurants, but the company says the new recipe works with any kind of ground meat dish, from dumplings to lasagna to tacos. The Bill Gates-backed company has raised nearly $400 million.

 

Brown called the rise of meat production and consumption that has come with rapid population growth a “rocket ship to environmental apocalypse.” Underscoring the point, when a Brazilian reporter pointed out the country’s famed steakhouses, Brown retorted that the country “used to be famous for the Amazon.”

 

Impossible Foods’ overall goal is “completely replacing animals in the food system,” according to Brown. However, beef is the first target because of its huge environmental footprint.

 

“Beef production is overwhelmingly the most environmentally destructive part of the animal agriculture system; it has by far the biggest land footprint,” Brown said.

 

GeekWire’s Tom Krazit gave the last iteration of the tech-fueled creation a try and came away impressed...

 

more, including links, photos

https://www.geekwire.com/2019/bill-gates-backed-impossible-foods-unveils-impossible-burger-2-0-coming-grocery-stores-later-year/

 

 

Bill Gates-Backed Vegan Burger to Launch in U.S. Supermarkets

 

Jill Ettinger, Live Kindly

Jan 8, 2019

 

Vegan meat brand Impossible Foods announced the launch of its “New New” vegan Impossible Burger “2.0” today at the popular Consumer Electronics Show (CES) in Las Vegas. It’s the first time the tech-heavy show has featured a food tech brand.

 

The Bay Area-based vegan meat manufacturer hinted to the product launch in recent Instagram posts leading up to the show, using the hashtag #Cheatonbeef.

 

In a post this morning it teased the burger again: “Introducing The NEW NEW Impossible™ Burger. Newer, Tastier and juicier than ever.”

 

The burger, which is slated to hit supermarkets this year, has an updated recipe for the first time since launching in 2016. According to Impossible Foods, the “Impossible Burger 2.0” contains as much iron and protein as ground beef. The new burger is expected to be more versatile than the original, which the company says performs best as burgers. The new iteration can be used in place of ground beef in products such as meatballs, loafs, tacos, and lasagnas. It’s also gluten-free. The New York-based chain fresh&co announced the launch of vegan Impossible meatballs in a new pho dish.

 

The original Impossible Burger gets its meaty-like texture from heme, an ingredient sourced from genetically modified soybeans. The ingredient has been a source of controversy for the brand for being both derived from GMO soybeans and for submitting to animal testing...

 

... The new burger is also expected to land in supermarkets later this year...

 

more

https://www.livekindly.co/bill-gates-backed-vegan-burger-to-launch-in-u-s-supermarkets/

 

 

Impossible Burger 2.0 Taste Test: Shockingly Good

 

Caitlin McGarry, Tom's Guide

Jan 7, 2019

 

LAS VEGAS — There’s nothing quite like taking a big bite of a juicy, medium-rare burger. And as I’m savoring every bite of my favorite restaurant’s flavor bomb of a burger (Emily in Brooklyn, in case you’re curious), I’m never thinking: “I’m contributing to the destruction of the environment?” As a former vegetarian, I know the effects that our societal reliance on beef has had on our health and our land. But I can’t go back to sad soy patties.

 

So when I bit into the Impossible Burger 2.0, the new version of a popular beef substitute, I was prepared to be underwhelmed. The burger was artfully constructed, with avocado, salsa fresca and a smoky chipotle aioli. Top Chef Master Mary Sue Milliken had prepared the burger at Border Grill, her Mexican restaurant in Las Vegas. And you can’t go wrong with avocado and chipotle aioli. “Are the toppings just a disguise?” I thought.

 

But I was impressed when I sliced the burger in half to assess its preparation. (Medium-rare, perfectly pink, with juices that had soaked into the bun.)

 

And then I started chewing. The well-seasoned not-beef exploded with umami, and even more importantly, the texture was so close to beef that if I hadn’t known what I was eating, I would have happily assumed it was a cow. Vegans and vegetarians will likely cringe at the thought. As an omnivore who tries to keep meat consumption to a minimum but loves a great burger, I am this product’s target market. And every bite was delicious.

 

Convincing Carnivores

 

The new Impossible Burger recipe solves the biggest problems diners had with the first-generation mix, namely the texture. It’s just plain beefier, said Impossible Foods Chief Science Officer David Lipman.

 

“This new product has better flavor, better texture — more of a chew — it has better nutrition,” Lipman said. “It has lower fat, lower sodium, higher quality protein. It is much more versatile. You couldn’t use the old product on a grill. In sauces it would tend to fall apart. The new product is pretty much how you would use hamburger.”

 

The new recipe derives its protein from soy instead of wheat, which makes it more nutritionally sound and gives it better texture. The flavor and color come from heme, a protein found in beef, a version of which is also found in plants. Impossible Foods genetically engineers and ferments a type of yeast to create a version of the heme protein that you can find in soybeans.

 

That process remains the same. But the improved texture and taste of the new soy-based recipe will make it more palatable to meat-eaters.

 

“It behaves in a way that you can make food that seems like it’s meat, but it’s not,” Milliken said. “That’s not exactly what a lot of vegetarians are looking for. This is a product that makes carnivores happy.”

 

That’s important, because vegetarians are already doing the heavy lifting when it comes to reducing their footprint on the environment, Milliken said. The rest of us just need to stop eating as much meat as we do. The goal of Impossible Foods is to eliminate our consumption of animals. But that’s not exactly realistic, Milliken said, especially when access to high-quality food hinges on how much money you have.

 

The Cost of Cutting Back

 

Impossible Burger 2.0 isn’t exactly cheap...

 

more

https://www.tomsguide.com/us/impossible-burger-2-taste-test,news-29029.html

 

 

Impossible Burger plant-based meat upgrade to “eliminate the need for animals in the food chain”

 

Lucy Ingham, Verdict (UK)

8th January 2019

 

Impossible Foods has announced the first major upgrade to its plant-based Impossible Burger that is designed to lure meat eaters away from animal-based meat by providing a near-perfect replica.

 

The upgraded recipe is gluten, hormone and antibiotics-free, and is designed to be used in a host of dishes, including stress, sauces, minces, pies and – of course – burgers.

 

With the taste, texture and appearance of real meat, it is designed to provide a healthier and more environmentally friendly option to hardcore meat eaters.

 

Each quarter-pound Impossible Burger patty now contains 0mg cholesterol, 14g total fat and 240 calories, compared to 80mg cholesterol, 23g total fat and 290 calories in an equivalent beef burger.

 

For Impossible Foods, it is a product that meat eaters will order, rather than a vegetarian option, despite containing no meat at all.

 

“The newest Impossible Burger delivers everything that matters to hard-core meat lovers, including taste, nutrition and versatility,” said Impossible Foods’ CEO and founder Dr Patrick O Brown.

 

Impossible Burger and the plan to eliminate meat from the food chain

 

For Impossible Burger, their product is a key part of a wider goal of removing animals from the food chain entirely.

 

“This is the plant-based meat that will eliminate the need for animals in the food chain and make the global food system sustainable,” said Brown.

 

“Using animals to make protein is an ancient technology – and while it worked in the 19th century, it doesn’t sustainably scale for the 21st century and beyond,” added Mary Sue Milliken, co-owner of Border Grill, a restaurant in La Vegas that as of today became the first restaurant to serve the upgraded burger.

 

“We need more innovation in the food sector so meat lovers can keep eating their favourite foods...

 

more

https://www.verdict.co.uk/impossible-burger-upgrade/

 

 

Americans Plan to Increase Their Plant-Based Intake in the New Year, According to New Wellness Survey

Consumers Feel Almond Milk-Based Products Could Help Them Meet Their 2019 Health & Wellness Goals

 

Source: YouGov Plc./ NewYearWellness

January 07, 2019

 

LOS ANGELES--(BUSINESS WIRE)--As Americans look to improve their overall health and wellness in the New Year, YouGov, a global public opinion and data company, conducted a survey for Kite Hill that uncovered consumers' health goals in the New Year and their perceptions of plant-based products.

 

The survey of over 1,200 US adults suggests that improved health and wellness is a concern for many consumers, with 40% feeling motivated to make a diet or lifestyle change after the holidays in light of overindulging. The pursuit of wellness was a clear indicator of consumer mindset, with the survey revealing that roughly a third (34%) of Americans would consider incorporating plant-based foods into their diet as a viable option for achieving their New Year's health goals. This was an exciting shift in perception regarding plant-based products, which used to be considered a very niche diet.

 

Americans have an increased awareness of what they consume, which has given rise to a deeper interest in learning how eating plant-based options can positively impact their health. It's no surprise that consumers are looking for ways to improve their overall health in the New Year; what is so interesting with this survey is that more Americans are open to looking at plant-based options, and specifically, almond milk-based products as the source to fill this need.

 

Additional survey findings include:

 

·         An overwhelming 80% of Americans indicated that flavor is an important factor in their decision as to whether to try plant-based foods

·         51% of Americans indicated they were interested in trying a product made from almond milk, revealing further shifting behaviors

·         Over 44% of Americans said they found specifically the concept of yogurt or cream cheese made from almond milk appealing

 

There is no shortage of innovative brands in the market that offer easy, affordable, and delicious options to dairy milk-and/or-meat-based products. While there are many paths to improving one's overall health in 2019, Americans are looking squarely at plant-based products to help accelerate their wellness journey.

 

*All figures, unless otherwise stated, are from YouGov Plc. Total sample size was 1,232 adults. Fieldwork was undertaken between 28th - 29th November 2018. The survey was carried out online. The figures have been weighted and are representative of all US adults (aged 18+).

 

Contacts

 

Rebecca Dersh

NewYearWellness@gmail.com

 

source url

https://www.businesswire.com/news/home/20190107005198/en