In 2015, Impossible Foods announced their determined plan to roll out an entirely plant-based, lab-grown, vegan burger that looks, cooks, tastes, and feels like the real thing. Now, they seem to have delivered on that promise.
The so-called Impossible Burger is already being served at David Chang's restaurant Momofuku Nishi on a first-come, first-serve basis, where it's not unusual to see lines out the door. Bareburger also started offering the burger in select New York locations. At press time, 10 different restaurants across the nation currently sell the "bleeding" vegan burger.
In a press release, the company said it recently opened its first large-scale production facility, which will allow them to make the plant-based meat at faster rate. Impossible Foods also announced a goal to supply up to 1,000 restaurants with the meat and create 4 million burgers per month. Founder and CEO Patrick O. Brown said, "Our mission to transform the global food system is urgent, and the opportunity is huge, so we are embarking on one of the most ambitious scale-ups of any startup in the food industry."
While the Impossible Burger may have originally sounded like a surreal science experiment to some, its growing availability proves that it's a viable menu item that is likely here to stay for the better.