Today, California company Impossible Foods presented the "Impossible Burger 2.0" at the International Consumer Electronics Show (CES) in Las Vegas – the first food product to be presented at the annual technology conference. Since its launch in 2016, Impossible Foods gathered Intel from 1500 consumers for its impossible burger and adjusted the wording to be "tastier, juicier, and stewier than ever." Tomorrow, White Castle, which provided vegan-friendly Impossible Slider to all of its 377 nationwide nationwide last year, began being the first fast-food chain to offer the new version of the patty. On February 4, the reformatted patty will be available to all of the company's restaurant partners ̵[ads1]1; who collectively serve the burger in more than 5,000 locations nationwide. Impossible food reformulated its flagship product in preparation for the retail start this year, which made the burger (which was initially designed to cook on the restaurant's flat grills), more user-friendly for the average home cooking. In response to consumer feedback, Impossible Foods replaced the burger patty wheat with soy protein to make it gluten-free and more versatile in recipes that call for beef such as lasagne, dumplings and sloppy joes. "In addition to tastings with consumers conducted by independent researchers, Impossible Foods' own taste researchers and sensory experts perform at least 100 internal tastings per week," said David Lipman's Chief Scientist, Impossible Foods. "We are relentless in our quest to consistently improve Impossible Burger . The cow cannot compete. "
Photo courtesy of Rachel Soeharto
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