After successfully replicating the taste and smell of beef, San Fransisco-based start-up Impossible Food is looking to broaden its horizon and recreate the flavour of pork. The company made the announcement at CES on Monday that it intends on launching a meatless sausage and ground pork as they look to focus on international expansion in 2020.
‘Impossible pork’ will join the ever-growing list of plant-based meat products produced by Impossible Foods and will decrease the ever-growing need for animals as a food source. Impossible Sausage doesn’t stray too far from the original Impossible Burger. The main ingredients that go into producing Impossible Pork are soy, vitamins, sugars and amino acids, while the major source of fat comes from coconut and sunflower oil. Finally, heme, an iron-containing compound found in living organisms is added to the mixture to replicate the distinct taste and smell of regular pork.
— Impossible Foods (@ImpossibleFoods) January 7, 2020
“We turned up the volume on fat and changed the texture and turned down the heme,” said Rachel Konrad, spokeswoman for Impossible Foods.
The first item to include Impossible Pork will be the Impossible Sausage croissant that will debut later this month, exclusive to Burger King outlets in nine test locations including Savannah, Georgia; Lansing, Michigan; Springfield, Illinois; Albuquerque; and Montgomery, Alabama.
“The number one question we’d get asked internationally is ‘when are you going to have pork?’ It kind of became a no-brainer for that to be next,” said Impossible Food CEO, Pat Brown. “We won’t stop until we eliminate the need for animals in the food chain and make the global food system sustainable.”