Revealed today (8 January) at the International Consumer Electronics show in Las Vegas, the Impossible Burger ‘2.0’ contains no gluten, no animal hormones and has the same amount of iron and protein as traditional beef from a cow. The product also has no antibiotics and is kosher- and halal-certified.
Compared to the original Impossible Burger, the new recipe works in every ground meat dish, from dumplings to sloppy joes. The company said it could be steamed, seared or sizzled on slats over an open flame and it retained its texture throughout the cooking process.
The Impossible Burger 2.0 launch was prompted due to consumer demand, according to chief operations officer David Lee.
“Impossible Burger fans told us loud and clear they wanted a gluten-free burger that was at least as nutritious as meat from animals,” said Lee. “Our new product delivers all the taste meat-lovers crave – without compromise to nutrition or the planet.”
As well as grocery stores, US burger chains, such as Umami Burger, Wahlburgers and White Castle, will be the first restaurant chains to roll out the new recipe from next week. From 4 February, the gluten-free Impossible Burger will be available to all restaurants in the US.
The company added that it planned to launch its new recipe in Singapore later this year, with additional markets to follow.