Pat Brown, CEO of Impossible Foods
More and more locations are serving the new recipe every day. Here are just a few. Curious what's being served at your local diner? Ask them directly! Have questions? Ping us at email@example.com -- we're always here.
The new recipe is here, but it’s not everywhere yet. Find out when it will be.
Juicier, beefier and tastier than ever
Higher quality protein, 40% less saturated fat, 30% less sodium than the previous recipe
Made for any and every ground beef recipe
We started with one goal: to make meat from plants better -- in every way -- than meat from animals. Since then, we’ve been testing new recipes every day. After all, why stop at good, when there’s always better? You tasted 2016. Now it’s time for something even tastier. Click below to read more about our new recipe and how we got here.
We launched the Impossible Burger in 2016, but we didn’t stop there. Since then, we’ve been learning how to make it even better. As of 2019, we’re proud to announce that there’s a new recipe in town. The new Impossible Burger is tastier, juicier and more nutritious -- featuring 30% less sodium and 40% less saturated fat than our current recipe and just as much protein as 80/20 ground beef from cows. 100% more delicious and more versatile than ever.
Scroll up to find the new recipe near you on our special locator. Can’t find a restaurant near you? Not to worry. More and more restaurants will be serving the new recipe starting in March 2019. We’ll keep you posted here.
Our new recipe is better in every way: taste, texture, nutrition, versatility. To do this, we added (and removed) some key ingredients.
We swapped wheat protein with soy protein -- higher in “protein quality” (a more complete selection of essential amino acids), beefier in texture, and with just a bit of dietary fiber. Have concerns about soy? Read this post from our VP of Health and Nutrition, Dr. Sue Klapholz, who has researched its health implications extensively.
We added methylcellulose, a plant-based culinary binder commonly found in ice cream, sauces, and jams. Methylcellulose makes the new recipe juicer, and easier to handle -- whether raw or cooked. We also added sunflower oil, which reduces the amount of total and saturated fat in the Impossible Burger.
Like the original recipe, the new Impossible Burger is made mostly of water and plant proteins with heme. Here’s the full ingredient list (contains soy):
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
The new Impossible Burger features 30% less sodium and 40% less saturated fat than the current recipe and just as much protein as 80/20 ground beef from cows
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* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.