OUR RECIPE HISTORY
WHY WE CHANGED OUR RECIPE
Our mission is to make meat from plants that’s better than meat from animals in every single way. We launched the original Impossible™ Burger in 2016. The next day, we got back to work -- to make it tastier, more nutritious, and all around better. In 2019, we launched the recipe you’re serving today.
ON THE INSIDE
The new Impossible™ Burger is tastier, more nutritious and better than ever. Take a look below to see how the recipe has changed.
We started with the basics. Wheat and potato protein, coconut oil, heme, and some binders -- konjac and xanthan -- to bring it all together. Full Ingredient List: Water, Textured Wheat Protein, Coconut Oil, Potato Protein, Natural Flavors, 2% or less of: Leghemoglobin (Soy), Yeast Extract, Salt, Konjac Gum, Xanthan Gum, Soy Protein Isolate, Vitamin E, Vitamin C, Thiamin (Vitamin B1), Zinc, Niacin, Vitamin B6, Riboflavin (Vitamin B2), Vitamin B12.
We swapped wheat protein for soy, some coconut oil for sunflower, and introduced a new binder, methylcellulose. Beefier, better for you, and easier to handle. Full Ingredient List: Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12
Both recipes deliver iron, protein and other important nutrients. With the new Impossible™ Burger, new ingredients means better numbers. Details below: original on the left, new on the right.