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Impossible Foods introduces new burger at Momofuku Nishi

Published 27 July 2016

Impossible Foods announced that it will introduce the Impossible Burger on Wednesday, July 27, at Momofuku Nishi in Manhattan.

This is the first time the Impossible Foods "animal-free" burger will be regularly featured on a restaurant menu, and marks the commercial introduction of a new generation of delicious plant-based foods that promises to revolutionize the world's food system.

Opened in January 2016 in New York City's Chelsea neighborhood, Momofuku Nishi is part of the Momofuku Group of restaurants founded by world renowned chef David Chang.

"Impossible Foods is honored to have a chef of David Chang's talent and vision as our anchor chef in New York," said Patrick O. Brown, M.D., Ph.D., founder and CEO of Impossible Foods. "Under David's skilled hand, the Impossible Burger is moving to the next level of taste."

The Impossible Burger looks, cooks, smells, sizzles, and tastes like conventional ground beef but is made entirely from plants. Among the breakthroughs that make the Impossible Burger unique is the discovery that a molecule called "heme" is the magic ingredient that makes meat look, cook and taste gloriously meaty.

While heme is exceptionally abundant in meat, it is a basic molecular building block of life on Earth, including plants. Impossible Foods uses a plant-based heme protein to give the Impossible Burger its irresistibly meaty taste.

"I was genuinely blown away when I tasted the burger," said chef and founder of Momofuku, David Chang. "The Impossible Foods team has discovered how to re-engineer what makes beef taste like beef. We're always looking to support people who are making the best products in the best ways possible and to me, the Impossible Burger is one more example. First and foremost, we think this makes a delicious burger."

Momofuku's first restaurant on the West side of Manhattan, Momofuku Nishi, will serve a limited number of Impossible Burgers during lunch, brunch and dinner service starting Wednesday.

The 'Nishi Style Impossible Burger' is topped with romaine, beefsteak tomato, pickles and special sauce and served on a Martin's potato roll with shoestring fries. Guests may also add cheese upon request.

Impossible Foods's mission is to produce delicious, nutritious, affordable plant-based foods with a lower environmental impact than raising animals for food.

Producing the Impossible Burger requires approximately a quarter of the water used to produce the same burger from a cow, a twentieth of the land, and only an eighth of the greenhouse gas emissions, according to a lifecycle analysis conducted by Impossible Foods.

The Impossible Burger's key ingredients are water, wheat protein, coconut oil, potato protein and leghemoglobin (i.e., heme) plus natural flavors and micronutrients. The Impossible Burger delivers comparable protein and iron to conventional beef but contains no cholesterol, hormones, or antibiotics.

Source: Company Press Release