Impossible Foods’ latest meat alternative – a ground pork product it unveiled in 2020, at CES – is technically hitting tables today. Only that’s not a bunch of them: according to the company’s press release, the new Impossible Pork debuts tonight at New York’s Momofuku Ssäm Bar, where famed David Chang restaurant will serve it on its spicy rice cakes. (Call it a loyalty reward: Chang was the first chef to serve Impossible’s flagship burgers in 2016, too.)
On October 4, a few other restaurants get their hands on the product, some of them outside of the United States this time – Ruby Tuesday chain here in America, as well as Hong Kong Chinese fast food chain MX and l original Tim Ho Wan, the Michelin-starred hotspot for cheap eating. In November, he moved to four restaurants in Singapore.
According to the company, real pork contains the same amount of protein as Impossible pork, whose main ingredient is soy, including soy leghemoglobin, Impossible’s “secret sauce” that “bleeds” – but the herbal product has no cholesterol, a third less saturated fat and fewer calories. As always, Impossible argues that it’s not only healthier than its animal counterpart, but also tastier.
Impossible obviously also claims that its products are better for the planet, although this claim has come under close scrutiny. While cows and chickens are our top meat choices in America, they aren’t everywhere. “From bao buns and pork to kielbasa to feijoada and barbecued ribs, cultural dishes from around the world are contributing to humanity’s voracious demand for pork,” Impossible said, adding that large-scale pig production around the world “releases excessive amounts of nitrogen and phosphorus into the environment, and large doses of copper and zinc given to pigs to promote their growth accumulate in our soil “.
Alternative proteins continue to gain in popularity as consumers become more aware of the environmental impact of animal agriculture, according to industry studies that produce up to 18% of greenhouse gas emissions of the earth. Impossible retorts that its pork product “is much more sustainable”, producing about 75% less greenhouse gas emissions and using between 81% and 85% less water, and 66% and 82% less. land.