In this file:
· Impossible Foods is speeding up new product releases and plans to nearly double R&D team, CEO says
· Inside Beyond Meat's lab, where the company transforms plants into faux meat with microscopic analysis and robot mouths
· Exclusive: Impossible Foods has stopped McDonald's burger talks, shares of Beyond Meat jump
· Meatless sausage ‘Impossible Croissan’wich’ coming to Burger King
· NPPC: Impossible Pork Is Impossible: Violates Labelling Law
Impossible Foods is speeding up new product releases and plans to nearly double R&D team, CEO says
o Impossible Foods is speeding up its development of new meatless products, CEO Pat Brown said.
o The company plans to nearly double its research and development team in the next 12 months.
o Impossible Foods announced Impossible Pork and Impossible Sausage, its first new products since the release of the Impossible Burger in 2016.
o Some Burger King restaurants will sell the meatless sausage in the Croissan’wich this month.
Amelia Lucas, CNBC
Jan 7 2020
Impossible Foods CEO Pat Brown said Tuesday that the company is speeding up its development of new meat alternatives.
“Not only is the pace of new product development getting faster, but we’re getting better at getting better. The whole innovation cycle is accelerating,” Brown said on CNBC’s “Squawk on the Street” on Tuesday.
The company announced Monday at the Consumer Electronics Show two new products, Impossible Pork and Impossible Sausage, its first since releasing the vegetarian Impossible Burger three and a half years ago.
Select Burger King restaurants will sell the meatless sausage in the Croissan’wich later in January, but Impossible has not given a timeline for the release of its meat-free ground pork.
Part of speeding up Impossible’s innovation cycle includes...
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Inside Beyond Meat's lab, where the company transforms plants into faux meat with microscopic analysis and robot mouths
o We visited Beyond Meat's headquarters in El Segundo, California.
o The HQ doubles as the company's research and development center, allowing Beyond Meat to create, manufacture, and test products under one roof.
o We saw all the work that goes into creating a faux meat, from a machine that mashes meat to simulate the process of chewing to imaging equip
Kate Taylor, Business Insider
Jan 7, 2020
Transforming plants into something that can pass as a hamburger or fried chicken is not an easy task.
Plant-based "meat" makers such as Beyond Meat and Impossible Foods are using all the scientific tools at their disposal to do just that.
In November, Business Insider visited Beyond Meat's headquarters in El Segundo, California, which doubles as the company's research and development center. We saw all the different components of creating a faux meat, from a machine that mashes meat to simulate the process of chewing to imaging equipment that analyzes the product on a microscopic level.
While Business Insider was not allowed to take any photos, to avoid accidentally documenting items not yet ready for the spotlight, Beyond Meat sent along some pictures showing how the plant-based "sausage" gets made.
Here is a behind-the-scenes look into Beyond Meat's lab...
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Exclusive: Impossible Foods has stopped McDonald's burger talks, shares of Beyond Meat jump
Richa Naidu & Hilary Russ, Reuters
January 7, 2020
SAN FRANCISCO/NEW YORK (Reuters) - Impossible Foods is no longer trying to win a coveted deal to supply McDonald’s Corp (MCD.N) with plant-based burgers, telling Reuters it cannot produce enough of its imitation meat to partner with the world’s No. 1 fast-food chain.
It is the latest twist in the battle of imitation-meat makers hoping to convince more restaurants to offer their patties. But it was unclear how far talks had progressed with McDonald’s, which declined to comment on the discussions.
Shares of Impossible rival Beyond Meat (BYND.O) surged on Tuesday, closing 12.5% higher, after Reuters reported that Impossible was no longer in talks with McDonald’s.
The stock had risen earlier in the day on Impossible’s unveiling of its plant-based pork products at the International Consumer Electronics Show in Las Vegas on Monday, spurring further optimism about the sector.
Referring to McDonald’s, Impossible Foods CEO Pat Brown told Reuters in an interview that “it would be stupid for us to be vying for them right now ... Having more big customers right now doesn’t do us any good until we scale up production.”
Impossible Foods and its rivals are duking it out over...
CAPACITY ISSUES ...
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Meatless sausage ‘Impossible Croissan’wich’ coming to Burger King
By Ron Hurtibise, South Florida Sun Sentinel
Jan 07, 2020
You’ve tried plant-based meatless beef. Are you ready for meatless pork?
Impossible Foods, the company that makes the “bleeding” beef substitute product in Burger King’s Impossible Whopper, is again teaming up with the Miami-based fast food chain to roll out a new meatless sausage product, Impossible Croissan’wich.
The two companies announced their newest creation this week.
Burger King plans to test-market the sandwich by the end of the month at 139 restaurants in Savannah, Ga.; Albuquerque, N.M.; Montgomery, Ala.; Springfield, Ill.; and Lansing, Mich. Expansion to other markets, including Florida, likely will depend on the sandwich’s reception among test-market consumers.
The breakfast offering won’t be for vegans. It will feature a toasted croissant, egg, cheese, as well as the meatless sausage product made with a plant-derived blood-like molecule called heme.
Availability of Impossible Foods’ meatless pork won’t be limited to Burger King.
Impossible Foods, a Silicon Valley-based startup, announced its new pork-substitute ventures, Impossible Pork and Impossible Sausage, in Las Vegas at CES 2020, a conference featuring innovative consumer technologies. After sampling Impossible Pork in various dishes, a reporter for the tech-focused website TheVerge.com declared it “a little spongy” and salty.
In November, the chain formerly known as Dunkin’ Donuts — and now just Dunkin’ — teamed with Impossible Foods’ main rival, Beyond Meat, to launch a meatless sausage sandwich at more than 9,000 locations nationwide. A reporter at BusinessInsider.com called the meatless patty “juicy, salty and well-seasoned”...
Impossible Pork Is Impossible: Violates Labelling Law
Source: National Pork Producers Council (NPPC)
Jan 7, 2020
WASHINGTON, D.C., January 7, 2020 - The National Pork Producers Council (NPPC) today called Impossible Foods' naming convention for its plant-based products designed to mimic real pork a brazen violation of labelling law. Citing law that prohibits the use of words that redefine pork as it has been known by consumers for centuries, Dr. Dan Kovich, director of science and technology for the National Pork Producers Council, issued the following statement:
"What's impossible is to make pork from plants. This is a brazen attempt to circumvent decades of food labelling law and centuries of precedence. Any adjective placed in front of the word pork can only refine it, not redefine it. It's not pork. It's not pork sausage. It can't be labelled as such."
NPPC supports consumer choice and competitive markets on a level playing field. Accordingly, plant-based and cell-cultured products designed to mimic real meat must face the same stringent regulatory requirements as livestock agriculture, including truthful labelling standards. For more information, please read NPPC's position paper.
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NPPC is the global voice for the U.S. pork industry, protecting the livelihoods of America's 60,000 pork producers, who abide by ethical principles in caring for their animals, in protecting the environment and public health and in providing safe, wholesome, nutritious pork products to consumers worldwide. For more information, visit www.nppc.org.