As one of the kingpins in the plant-based industry, Impossible Foods has never disappointed us with its launches. From plant-based beef, sausage to chicken nuggets, we now have Impossible Pork Made From Plants.
This new addition to the Impossible Foods lineup will be available in Hong Kong from October 4, and will make its New York debut at the famous Momofuku Ssäm Bar at Pier 17, helmed by Chef David Chang.
In Singapore, Impossible Pork will land in November at restaurants including Prive, PS. Cafe, Da Paolo and Moonbow Dempsey.
A more sustainable world
If you’ve been keeping up with the news lately, you’ll know the environment is in trouble, and one of the best ways to help is to incorporate more plant-based products into your diet.
Pork from pigs happens to be one of the most consumed proteins globally, and Impossible Pork is designed to be more delicious and far more sustainable while satisfying every culture and cuisine.
Impossible Pork is vastly more sustainable than ground pork from pigs, using 81 to 85 per cent less water, 66 to 82 per cent less land, and generating 73 to 77 per cent less greenhouse gas emissions based on an ISO conforming Life Cycle Assessment.
As someone who loves her bacon and xiao long baos, those are some big shoes (or should I say trotters) to fill.
Better than real pork
As with all new-fangled food that enters the market, the best way to judge them is through a taste test, which is exactly what Impossible Foods did.
In a blind taste test of more than 200 consumers in Hong Kong, Impossible Pork Made From Plants was preferred.
54 per cent of the participants liked Impossible Pork over ground pork from pigs. It also scored higher on all attributes tested, including overall liking, appearance liking, flavour liking, texture liking, and purchase intent.
Like meat from pigs, Impossible Pork features a mild savoury flavour and balanced umami richness without being gamey or overpowering. Impossible Pork is certified gluten-free and contains no nitrates.
It can be served in any ground meat dish, including spring rolls, meatballs, dumplings, xiao long bao, shumai or tacos, and can be cooked in a steamer, oven, charbroiler, flat-top grill or saute pan.
Given how minced pork is central to many classic Chinese dishes, debuting Impossible Pork in Hong Kong makes the most sense. Chef May Chow of Little Bao will be serving a Taiwanese “LuRou” Scotch Egg and Happy Paradise, which will serve Impossible™ Dan Dan Noodles.
Minced pork is central to so many classic Chinese recipes from dumplings to spring rolls to dan dan noodles. I’m thrilled we now have a more sustainable alternative that does not compromise on the original diversity, deliciousness, and depth of everyone’s favourite recipes
Chef May Chow of Little Bao
A romp around Hong Kong is not complete with a trip to Tim Ho Wan, and you’d be pleased to know that Impossible Pork will also be available there along with Chinese fast-food chain MX and more than 100 restaurants in Hong Kong.
More to come from Impossible Foods
It’s clear that Impossible Foods is on a roll and not stopping any time soon.
“Earlier this month, we beat the animal with the launch of Impossible Chicken Nuggets,” said Dennis Woodside, president of Impossible Foods.
“With Impossible Pork, we’re beating the animal again while satisfying even more types of cuisine — another important step towards making the global food system much more sustainable.”
The launch of Impossible Pork is a clear signal that plant-based options are here to stay. Given its inclusivity and sustainability, I’m all for it.
Featured Image Credit: Impossible Foods
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