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Impossible Foods' pig-free pork is here, and it's scary-similar to the real thing - cnet
Following the success of its plant-based burger substitute, Impossible Foods debuts its latest lab-created meat invention.
What's next after you've successfully imitated the look, taste and smell of real beef? For Impossible Foods, the choice is obvious: Move on to pork. (And, maybe soon, bacon.)
The Silicon Valley-based startup that launched the Impossible Burger in 2016 is tackling another meat. At CES 2020 in Las Vegas on Monday, the company debuted Impossible Pork, a plant-based substitute designed to mimic ground meat from pigs. It'll launch Impossible Sausage later this month with a new Burger King partnership, this time in an Impossible Croissan'wich.
Traditional meat production is a "ridiculous technology for food," CEO Pat Brown said at Impossible Foods' CES press conference Monday, punctuating the air with his hand as he answered a reporter's question about his breaking point that led to pursuing plant-based meat. Traditional meat, he said, contributes significantly to "the two biggest threats humanity has ever faced, which is catastrophic climate change and a catastrophic meltdown in biodiversity."
Following the success of its plant-based burger substitute, Impossible Foods debuts its latest lab-created meat invention.
What's next after you've successfully imitated the look, taste and smell of real beef? For Impossible Foods, the choice is obvious: Move on to pork. (And, maybe soon, bacon.)
The Silicon Valley-based startup that launched the Impossible Burger in 2016 is tackling another meat. At CES 2020 in Las Vegas on Monday, the company debuted Impossible Pork, a plant-based substitute designed to mimic ground meat from pigs. It'll launch Impossible Sausage later this month with a new Burger King partnership, this time in an Impossible Croissan'wich.
Traditional meat production is a "ridiculous technology for food," CEO Pat Brown said at Impossible Foods' CES press conference Monday, punctuating the air with his hand as he answered a reporter's question about his breaking point that led to pursuing plant-based meat. Traditional meat, he said, contributes significantly to "the two biggest threats humanity has ever faced, which is catastrophic climate change and a catastrophic meltdown in biodiversity."