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Impossible Foods has announced the global launch of its plant-based product Impossible Pork. Following its New York debut at celebrity chef David Chang’s Momofuku bar in New York City, Impossible Pork is set to roll out to restaurants across Hong Kong and the city’s largest supermarket chain, ParknShop, in October, before landing. in Singapore in the coming weeks.
Impossible Foods brings its new product, Herbal Impossible Pork, Hong Kong and Singapore this fall. Making its New York debut on Thursday, September 23, Silicon Valley’s food-tech plant-based pork will first be featured at Chef David Chang’s Momofuku Ssäm bar in New York City in an Impossible Pork Ragu with Spicy Rice Cakes. , before heading to over 100 Hong Kong restaurants and the ParknShop chain from October 4.
Impossible Pork Made From Plants is the startup’s latest vegan meat alternative, following the recent launch of Impossible Chicken Nuggets, adding to its line-up including Impossible Heme-Filled Beef Patties and Impossible Sausage. Impossible Pork is certified gluten-free, hormone-free and contains no antibiotics, with the main ingredients being soy protein, sunflower oil, and coconut oil.
According to Food Tech, the decision to launch Impossible Pork was squarely aimed at combating the impact of the livestock industry, with pork from conventional pigs being one of the most consumed proteins in the world, especially in Asia. , with China accounting for nearly 50% of world pork consumption.
Impossible says its pork analogue is “much more sustainable”, with a recent ISO life cycle Evaluation showing that compared to conventional ground pork, it uses 85% less water, 82% less land and emits 73% less GHG emissions.
Nutritionally, Impossible Pork contains 37% fewer calories, 59% less fat, 36% less saturated fat and almost 3 times more iron compared to a 113 gram serving of 70/30 ground pork, in using USDA statistics. The version of Impossible also does not contain cholesterol.
Launch of Impossible Pork in Hong Kong and Singapore
Impossible Pork launch in Hong Kong and Singapore aligns with the gastronomy-driven market approach of food technology, rolling out its products to foodservice players before entering the retail market by retail. Hong Kong and Singapore have traditionally been the startup’s international launch pads, with the company making its first global debut with Impossible Sausage in both cities last year.
The product was long overdue, with the analogue first shown to the world at the Consumer Electronics Show (CES) in Las Vegas in 2020, and has since been recognized as one of the Time Magazines 100 best inventions of the year.
Starting October 4, over 100 restaurants in Hong Kong will start serving Impossible Pork, including Chef May Chow’s Little Bao, who will cook Taiwanese Lu Rou Scottish Egg and Impossible Dan Dan noodles at her other establishment, Happy Paradise.
“Ground pork is central to so many classic Chinese recipes, from dumplings to spring rolls to dan dan noodles,” Chow said. “I am delighted that we now have a more sustainable alternative that does not compromise the original diversity, delight and depth of everyone’s favorite recipes. “
Other restaurants include Michelin-recommended dim sum chain Tim Ho Wan, Chinese dumpling restaurant Dumpling Yuan, Bloom by Wong Jia Sha, and Japanese katsu restaurant Kyoto Katsugyu. Even MX, the fast food arm of Hong Kong food and beverage giant Maxim’s, will launch an impossible pork eggplant casserole at its 45 outlets in the city.
Ready-to-eat meals will be available at retail at Hong Kong’s largest supermarket chain ParknShop, made by local company Fresh To Go, including items such as plant-based pork dumplings, tofu rolls and pork patties. No details have been provided on when Impossible plans to roll out retail packaging for consumers to cook their own Impossible Pork dishes at home.
Singapore restaurants such as Prive, PS Cafe, Da Paolo, and Moonbow Dempsey are expected to start serving dishes with Impossible’s plant-based pork from November.
Vegan pork tastes better
Impossible says he’s confident his new plant-based pork analogue will be a hit with consumers. According to their survey, more than half of Hong Kong consumers who tried Impossible Pork in a blind taste test said they preferred the analogue to traditional pork.
The poll, involving around 200 city consumers, found the Impossible version won 54-46% over ground pork from pigs, and scored higher on other attributes as well, such as appearance, flavor, texture, and purchase intent.
Commenting on the results, Impossible President Dennis Woodside said food technology is’ beating the animal again ‘and by launching a tasty and sustainable alternative to Asia’s most consumed protein, it is’ satisfying even more types of cuisine ”.
“[It’s] another important step in making the global food system much more sustainable, ”added Woodside.
All images courtesy of Impossible Foods.