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Impossible Foods just announced their latest plant-based meat product – and it’s not chicken nuggets

Katy Rose

Back in 2018, we first reported on what seemed an impossible concept: a plant-based burger that sizzled, seared and ‘bled’ just like meat. We reported on the Impossible Burger spreading across fast-food restaurants in the USA, and when we were offered a chance to taste it for ourselves, we jumped at the chance. 

READ: We tried the famous plant-based ‘meat’ burger and this is what it tastes like

Soon plant-based ‘meat alternatives’ were being served up in South African restaurants, with the landmark move coming late last year that family steakhouse chain, Spur, would be offering the Beyond Burger (a popular competitor to the Impossible Burger) among a whole host of new plant-based offerings. 

READ MORE: Spur launches new plant-based menu nationwide 

At the Consumer Electronics Show in Las Vegas, the latest gadgets and tech innovations are released and pundits watch eagerly to see which Silicon Valley upstart will shake up the industry with their latest products. It is a sure indicator of Impossible Foods’approach that they chose to release their second unique food product, not at a food expo, but rather at tech’s largest annual gathering, this week. 

Impossible Foods was there to unveil their newest product: 100% animal-free pork mince, made from plant ingredients and completely vegan. 

CEO Pat Brown was interviewed by TechCrunch.com this week: “To me, it’s very natural to be at CES,” he said in an interview this week at the show. “The food system is the most important technology on earth. It is absolutely a technology, and an incredibly important one, even if it doesn’t get recognised as such. The use of animals as a food technology is the most destructive on earth. And when Impossible was founded, it was to address that issue. We recognised it as a technology problem.” 

Eater.com attended the launch and reported that Impossible Pork, “is characterized by its mild savoury flavour, adding delicate depth and umami richness without being gamey or overpowering.” The company purports that the product will also appeal to those who don’t eat pork for religious or ethical reasons, as previously taboo dishes will now be in line with their values. 

We anticipate that we should be seeing ground pork meat in restaurants and stores in SA in the coming months, finding their way into sausage rolls, breakfast bangers and spicy Asian inspired dishes like spring rolls and dumplings. 

In the meantime, here are a few traditional pork mince recipes to try at home, while we wait for Impossible Pork to hit our supermarket freezer aisles: 

Spicy pork with glass noodles and mint

00:15 Heat the oil in a large frying pan, add pork mince and fry until golden brown, remove from the pan, add the garlic, ginger, and lemon grass to the pan, and sauté for 1 minute, return the mince to the pan and stir through the fish sauce, lime juice and zest, brown sugar and chopped coriander.

Juicy pork meatballs

35 min 1. Place the mince, pepper, onion, garlic, chillies, coriander seeds, cumin seeds and coriander in a mixing bowl and mix until well combined. Season and place in the fridge for 30 minutes. 2. Shape even-sized balls out of the mince mixture and place it on a baking tray lined with baking paper.

Pork sliders with Asian flavours

2 Place the pork mince in a clean mixing bowl and add the spices, cream cheese mixture, apple and herbs. Using two forks, mix through gently, making sure not to overwork the mixture as this will result in a tough patty. 3 Using an ice cream scoop, divide the meat into12 equal portions.

Lasagne with pork and fennel

00:40 Preheat oven to 180°C. Heat the oil and sauté the onion and fennel for a few minutes until they soften. Add the garlic and cook for a minute. Add the bacon and pork mince. Cook over a medium-high heat, stirring continuously until the mixture begins to brown.