You've read about Impossible Foods. About how the Redwood City-based company, founded by Patrick O Brown, wants to create a better burger with a reduced carbon footprint. Impossible Foods created 'meat' made from soy plants, which led to the Impossible Burger in 2016. Now, the company is ready with the Impossible Burger 2.0, that's more versatile (the last version could go into sauces or be barbecued without losing its structure) and closer to the taste of actual meat patties.
What goes into it
There are many things that go into making an Impossible Meat. The primary ingredient is heme. Found in all living creatures, it's discovered that the 'meaty' flavour in beef is due to heme in animal muscle. To replicate that 'meatiness', Impossible Foods uses heme from the protein soy leghemoglobin, that's naturally found in soy roots.
We had a taste of the new version of the companies patties at Potato Head Singapore, Group Executive Chef Adam Penney unveils two new creations using the Impossible Meat—the Impossible Dream: Impossible Meat patty, XO mayo, cheese, heritage tomato, ketchup, onion marmalade that's sandwiched between toasted demi brioche buns and the Impossible Chedda: Impossible Meat patty, double ketchup, cheese, onion puree, pickle between toasted demi brioche buns. We ate both of them and they taste just like your regular burger (even the middle was pink).
Before Impossible Foods' flagship product is available tomorrow the public can get a preview of this plant-based meat tonight. Today, from 6pm to 10pm, the first 500 people at the Lau Pa Sat Festival Market will be able to order Impossible Foods dishes served at Lai Heng Fried Kway Teow and Sunny Viet Vietnamese Cuisine. My Coffee Shop will also be transformed into an Impossible pop-up for tonight, serving up wares like the Impossible Burger by Chef Andrei Soen of Park Bench Deli and the Impossible Crispy Pancake with Chinese Chives by Chef Ricky Leung of Empress.
Where else can you get the Impossible Meat?
If you're unable to make it tonight, Impossible Foods' flagship product will be sold tomorrow. Available at seven award-winning restaurants like Park Bench Deli; Potato Head Singapore and Three Buns Quayside; Privé Orchard; Empress at the Asian Civilisations Museum; Bread Street Kitchen by Gordon Ramsay; CUT by Wolfgang Puck and Adrift by David Myers.
Impossible Foods' product will be available on a limited and exclusive basis through Classic Fine Foods.
