Impossible Foods enters Singapore market

08-Mar-2019 - Last updated on 08-Mar-2019 at 10:32 GMT

Impossible Foods has entered its plant-based products into Singapore for the first time

US-based meat alternative firm Impossible Foods has finally confirmed that it has expanded its footprint into the Singapore market through its foodservice channels following months of rumours.

The firm will make its products available to eight restaurants, including Park Bench Deli, Three Buns Quayside, Potato Head Singapore, Prive Orchard, Empress, Marina Bay Sands’ Bread Street Kitchen by Gordon Ramsay, CUT by Wolfgang Puck and Adrift by David Myers.

The restaurant selections in Singapore will be on a limited and exclusive basis through Asia’s leading distributor Classic Fine Foods.

Among the products on offer at the restaurants will be Impossible’s Patty Melt, Impossible Satay Sliders, pan-fried Impossible Gyoza and Black Pepper Impossible Meatball Skewers.

Impossible Foods considered Singapore to be one of the “greatest food destinations worldwide” and CEO and founder Pat Brown said Singaporeans were “blessed and obsessed” with great food.

“They [Singaporeans] are among the world’s most demanding gourmets -- and I’m sure the region’s chefs will rise to the occasion and create the world’s most imaginative Impossible dishes yet,” said Brown.

In addition to the restaurant roll-out, Impossible Foods’ latest food launch, the Impossible 2.0, which is a gluten-free version of its flagship product The Impossible Burger, will be launched into all restaurants in Singapore.

The Impossible Burger has 0 mg cholesterol, 14 grams of total fat and 240 calories. It also contains a molecule called heme, which gives the product its ‘meaty’ texture.

Last year, Impossible Foods launched in Asia and is now served in nearly 150 restaurants in Hong Kong and Macau.