The Impossible Burger is Here, there, and soon… everywhere



The comments on Youtube indicate that people think this is a real burger:

  • Impossibly pretentious advertisement for an average looking burger
  • That burger patty at the end looks very under-cooked.
  • Its a regular f****in burger. I just watched this and felt like i wasted a minute of my life
  • I swear McDonald's would use this as one of their ads
  • Americans and their raw meat burgers yuck bunch of savages

I'm really enjoying this fresh vegan burger movement. I haven't had one yet. Last night I had dinner in Houston's -- a mainly meat restaurant and had the veggie burger (essentially my only choice). It is very enjoyable, we eat there often. While I'm not sure the Impossible burger or the dddd will be better, I am hopeful.

Here's a blurb from Impossible about their burger:

People love meat. Like, love love it. But like a lot of people, we were conflicted about how it’s made, and the strain it puts on the environment. So we decided to do something delicious about it.

We’re food aficionados who also happen to be planet enthusiasts. A passionate team of scientists, engineers, chefs, farmers, foodies, and friends, all working to transform the global food system. And our mission is simple: make really really delicious meat that’s good for people and good for the planet. No compromises.

Clearly they are targeting the carnivorous crowd. I am always happy to see more people eating non-meat meals. The more popular non-meat options become, the more prevalent they'll be thereby making it easier for us vegans to eat in restaurants.

The so-called Impossible Burger debuted last year, but it's still pretty difficult to get you hands on one. Although it looks, smells and even bleeds like the real thing, the burger's patty contains no beef, but rather "meat" that's made from plant proteins. Unfortunately, you can only get one at 10 restaurants in the US -- and that's after more were added this week. Impossible Foods, the company that makes the lab-developed beef substitute, is in the middle of a big expansion that should make the burger more accessible. - Engadget

Silicon Valley's well-backed, plant-based burger with realistic meat taste is headed to AT&T Park and other Bay Area places thanks in part to a new production facility in Oakland.

The "Impossible Burger" has been developed over the past six years by Redwood City's Impossible Foods, a private company founded by former Stanford University biochemistry professor Patrick O. Brown. Though based in the Bay Area, the product was unveiled last summer at Momofuku Nishi, a restaurant based in New York City before it became available at Cockscomb and Jardinière in San Francisco.

The company announced Wednesday that the opening of a new large-scale production facility in Oakland would immediately allow for the three new Bay Area restaurants to offer product, and expect to handle up to 1,000 restaurants by year-end.

As of Thursday, you can try it out at Public House in AT&T Park, KronnerBurger in Oakland and Vina Enoteca in Palo Alto. - NBC Bay Area

we need to be competitive everywhere. And soon we will be

"The mission of the company is to make the existing method for producing meat obsolete," Brown said, several weeks before the factory's ribbon-cutting. "That means we need to be competitive everywhere. And soon we will be."

A former biochemistry professor at Stanford, Brown became interested in industrial meat production after learning that meat is a major contributor to climate change: livestock accounts for nearly 15 percent of all greenhouse gases, according to the United Nations. - Chicago Tribune

My first taste of the Impossible Burger was a surreal moment: A burger that was delicious, simple, clean and sustainable? I couldn’t believe it

Bareburger will become the first restaurant chain to offer the meatless “Impossible Burger” when it begins selling the item on its permanent menu on Thursday.

Until now, the product, developed by Redwood City, Calif.-based Impossible Foods, has only been available at a handful of high-end independent restaurants in New York, San Francisco and Los Angeles.

“My first taste of the Impossible Burger was a surreal moment: A burger that was delicious, simple, clean and sustainable? I couldn’t believe it,” - NRN

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