At this year’s CES, or Consumer Electronics Show, from Jan. 7-10, Impossible Foods showcased their new Impossible Pork as a plant-based alternative to conventional pork.
“The use of animals in food production is by far the most destructive technology on Earth. By far both in terms of climate change and catastrophic collapse in global biodiversity,” said Pat Brown, CEO of Impossible Foods.
The company’s ground pork substitute aims to decrease meat’s negative environmental impact as well as its health impact.
“Every second of every day, 24/7, all around the year—every second, 47 pigs are slaughtered to produce pork…and not only that, but from a human health standpoint…the Impossible Pork…has 40 percent less calories, 60 percent less total fat, 40 percent less saturated fat, 0 cholesterol, more iron, equivalent protein, and unlike all the pork produced in the US, no fecal pathogens,” said Brown.
To create these plant-based meats, Impossible Foods utilizes heme, a molecule that is found in every plant and animal.
“So the main catalyst of flavor in any kind of meat is this molecule heme. Pork has a lower amount of heme, which is partly why the flavor is more subtle…it’s responsible for producing all the unique flavors that you associate with meat,” said Brown.
Impossible Foods doesn’t stop at ground pork. By the end of January, they plan to roll out the Impossible Croissan’wich, featuring a plant-based sausage patty in 139 Burger King restaurants. Unfortunately, it will not be available in any Texas locations yet.
Brown encourages us to, “Save the pigs, and save the planet,” by eating Impossible Pork.