Meat-eaters don’t love “veggie burgers” or “fake meat.” Yes, Impossible meat is plant-based, but it wasn’t made for vegans. It’s actually made for people who love meat.
Impossible may be plant-based, but it’s made for people who love meat. Here’s how to promote it on your menu so your customers know what it is and why they should order it.
Those words can turn customers off. We recommend saying “plant-based”: it sounds tastier, and it’s how consumers are talking about it now.
More and more people recognize the Impossible brand. Help them recognize it on your menu by using “Impossible Burger” rather than a “vegan,” “veggie,” or even “plant-based burger.”
Impossible meat tastes great in any ground beef dish. Letting customers sub Impossible meat for ground beef can help more people enjoy more of your menu.
Impossible meat tastes just like the ground beef people know and love.
It has the same amount of protein as 80/20 ground beef from a cow.
It’s a dietary source of iron, fiber and calcium.
Because it’s made from plants, it has 0 mg of cholesterol (17g total fat per serving).
Impossible meat has no animal hormones or antibiotics.
It requires way less land and water than cows, and produces a fraction of the emissions.
We want to make it as easy as possible to train your staff. Here are a few quick and easy tools to get your front-of-house team up to speed.
Our original recipe is primarily made from wheat and potato protein. It also contains coconut oil (which gives it its sizzle) and heme (which makes meat taste like meat).
Our original recipe is plant-based, nut-free and dairy free. It contains wheat and soy.
We just debuted a new version of the Impossible Burger that is tastier, juicier, and all-around better. Click here to learn more!
Meat is just a combination of protein, fats and flavors. We make our meat the same way, but we use plant-based ingredients instead of animals.
Impossible meat is the only plant-based meat that has heme, which is why it’s the most delicious. Heme is a molecule found in all living things – both plants and animals – that gives meat it’s unmistakably meaty flavor. We make our heme from soybeans, using fermentation.
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