REDWOOD CITY, Calif. – Impossible Foods, announced that its Impossible Burger will be served for the first time on July 27 at the Momofuku Nishi restaurant in New York City.
The Impossible Burger looks and tastes like conventional ground beef but is made “animal-free” from plant ingredients. The discovery of a molecule called “heme” gives the burger its beef-like attributes.
Opened in January 2016, Momofuku Nishi is part of the Momofuku Group of restaurants founded by world renowned chef David Chang. Momofuku is Asian restaurant that incorporates Italian and American cuisine through Korean and Asian cooking styles.
“Impossible Foods is honored to have a chef of David Chang's talent and vision as our anchor chef in New York,” said Patrick Brown, MD, 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’s key ingredients are water, wheat protein, coconut oil, potato protein and leghemoglobin plus natural flavors and micronutrients. The Impossible Burger also contains similar protein and iron to regular beef but does not contain cholesterol, hormones, or antibiotics.
“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.”
