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Digital Trends, the world's largest independent tech publisher has named Impossible Burger 2.0 the top tech at this year's Consumer Electronics Show (CES 2019) in Las Vegas.
It's is remarkable that a food product can compete and win over every other sector of technology and points to the imporatnce of food supply today and the need for tech to be employed for the power of good.
"By shrinking the flavor gap between real meat and fake meat, Impossible is making it easier for everyone to make more environmentally conscious food choices — and that's a big deal," explained Drew Prindle, emerging tech editor at Digital Trends. "Animal agriculture is the number one cause of environmental destruction in the world, so reducing humanity's consumption and cultivation of meat is arguably one of the most effective ways that we can combat climate change."
The Bill Gates-backed Impossible Foods, which created the Impossible Burger, unveiled the upgrade at the start of the show which ran from the 8th til the 11th of January.
As the movement to create meat-free eatables gathers pace, Impossible Foods has established itself as a market leader with their bleedable veggie burger already found on top chefs’ menus all over the United States.
This latest version of the Impossible Burger 2.0 is the recipe’s first upgrade since the award-winning plant based protein debuted in 2016. It’s a far healthier option compared to meat, with no gluten, no cholesterol, ‘same level of bioavailable iron and high-quality protein as you’d find in conventional beef from cows’, fewer calories and less fat.
The Impossible Burger 2.0 is already available in some of Impossible Foods’ partner restaurants, while from February 8th it will go nationwide in the US.
If you can’t wait to get your chops around a plant-based meat substitute patty you can do so at the following restaurants.
“Using animals to make protein is an ancient technology — it hasn’t changed in 10,000 years. It’s ripe for disruption, Impossible Foods’ new recipe represents a quantum leap forward for food tech. This new recipe is a game changer.”- David Chang
Restaurants where Impossible Burger 2.0 available:
- Chef David Chang’s Momofuku Nishi (New York City)
- Chef Traci Des Jardins’ Jardinière and School Night (San Francisco)
- Chef Brad Farmerie’s Saxon + Parole (New York City)
- Chefs Mary Sue Milliken and Susan Feniger’s Border Grill (California and Nevada)
- Chef Danny Bowien’s Mission Chinese Food (New York City)
- Chef Chris Cosentino’s Cockscomb (San Francisco) and Jackrabbit (Portland, Ore.)
- Chef Tal Ronnen’s Crossroads Kitchen (Los Angeles)
- Chef Michael Symon’s B Spot burger restaurants (Ohio)
- Chef Sarah Schafer’s Irving Street Kitchen (Portland, Ore.)
- Chef Jeremy Kittelson’s Linger (Denver)
- Chef Tony Priolo’s Maillard Tavern (Chicago)
- Chefs Ken Oringer and Jamie Bissonnette’s Little Donkey (Boston)
- Hospitality entrepreneur Kyle Brechtel’s Copper Vine (New Orleans)
- Chef Jennifer Carroll’s Spice Finch (Philadelphia)
- Chef Pete Blohme’s Sunset Pointe (Fairhope, Alabama)
