Impossible Pork, which was named on the Times Best Inventions of 2020 list, will be expanding into restaurants in the United States, Singapore and Hong Kong starting today. President Dennis Woodside is quoted by CNBC today as saying that although the current products are in ground form, the company is “starting to work on whole muscle meats” such as bacon, chicken breasts and steak.
âThink of chicken breast, steak or pork loin. This muscle is generally denser, softer, and more stringy. It’s a different technical challenge that we’re trying to solve, âWoodside told Bloomberg today.
The plant-based pork will debut at Momofuku Ssam Bar in New York today, September 23, and will then be available in Hong Kong from October 4 and in Singapore later in 2021. The product will be seen on stores. menus from Ruby Tuesday, Tim Ho Wan and Beef & Liberty restaurants among others.
Competitor Beyond Meat has already filed trademark applications for various whole cuts of meat in a long list of trademark applications including Beyond Fish, Beyond Ham, Beyond Lamb, Beyond Shrimp, Beyond Cheese, Beyond Pulled Chicken, Beyond Turkey and Beyond. Steak. Sources say Impossible has also applied for similar marks before.
Impossible Foods would prepare for public listing in the next 12 months, potentially in the form of an IPO or a merger with a Special Purpose Acquisition Company (SPAC), for a reported value of 10 billion dollars or more.
Click here to watch Elysabeth Alfano’s chat with Impossible’s Rachel Konrad, where the two discuss the Impossible Pork product and its need in today’s market.