- Impossible Foods
Impossible Foods, the startup that has reportedly raised about $180 million from the likes of UBS and Bill Gates to make a better veggie burger, has found a restaurant partner to debut its lab-created meat.
Starting Wednesday, Nishi, the newest restaurant in David Chang’s Momofuku empire, will be the first place where the public can try the plant-based burger.
Nishi opened in New York City in January as a full-service restaurant with a creative take on Italian cuisine.
Though it’s made of wheat, potato protein, soy, yeast, and coconut, the Impossible Burger looks, tastes, and “bleeds” just like a regular meat patty would. According to Business Insider’s Jillian D’Onfro, who got the chance to try the Impossible Burger at Vox Media’s Code Conference in June, the burger also has a molecule called “heme,” which gives it its meaty characteristics.
“Although the burger wasn’t quite as succulent as what you’d find at your typical BBQ, it was still thick, tender, and absolutely delicious, with the slight crunch on the outside an unexpected benefit,” D’Onfro concluded in her review.
The absence of cholesterol, hormones, and antibiotics is just another perk.
Chang has been a fan of the innovative veggie burgers for some time now. In a Facebook post on April 30, he wrote, “Today I tasted the future and it was vegan: this burger was juicy/bloody and had real texture like beef. But more delicious and way better for the planet. I can’t really comprehend its impact quite yet…but I think it might change the whole game.”
Impossible Foods’ founder Patrick Brown started the company in 2011, after learning about the harmful effects that raising livestock can have on the environment. Google reportedly expressed interest in purchasing Impossible Foods in the summer of 2015, but the deal fell through.
“The burger is only the beginning,” Brown said in a press release announcing the partnership with Nishi. “With its introduction at Momofuku Nishi, we have begun the movement to build a new kind of global food system, one that creates new markets for farmers, supports a more resilient food supply, and offers consumers new choices for the meat and dairy products they know and love – ones that are equally delicious but made from plants.”