Impossible Pork launches at CES; Impossible Croissan’wich® coming to Burger King restaurants

The Impossible Croissan'wich will launch in five markets including Lansing, Mich. (Graphic: Burger King)

LAS VEGAS — I got to be among the first group of people to sample the all-new Impossible Pork Made from Plants at CES 2020. Boy, was it tasty. Yum! I couldn’t tell the difference between Impossible Pork and real pork. That’s a good thing!

The plant-based company offered CES 2020 attendees a first taste of its all-new Impossible Pork. We tried Impossible Pork Banh Mi, Char Siu Buns, Dan Dan Noodles, Katsu, Shumai and Sweet, Sour & Numbing Meatballs. The event was held on the second media day at the Kumi Japanese Restaurant inside the Mandalay Bay in Las Vegas.

“In the U.S., pork is the number three most popular meat but globally it is a clear number one,” said Pat Brown, CEO of Impossible Foods. “For a third of the world’s population, pork is actually forbidden by religious or cultural beliefs. Can you imagine how popular it would be if you had a form of pork that wasn’t forbidden in that way. Our mission is to completely replace animals in the global food system.”

Impossible Pork is delicious in dishes such as spring rolls, stuffed vegetables, dumplings, wontons and sausage links. It contains no gluten, no animal hormones or antibiotics. But it does provide 16 grams of protein, 3 milligrams of iron, 13 grams of total fat, 7 grams of saturated fat and 220 calories in a 4-ounce serving.

“Pigs convert the protein they consume into pig protein with less than 10 percent efficiency,” Brown added. “In our case, we convert the protein that goes into our product into protein that you can consume with 100 percent efficiency. It’s a big step up. We have found a way to produce pork from plants. It has all sorts of advantages from a health and nutrition standpoint.

The company also announced it’s all-new Impossible Sausage. Look for it to be featured in the all-new Impossible™ Croissan’wich® at select Burger King restaurants at the end of this month. It is being tested for a limited time in markets such as including Savannah, Ga., Lansing, Mich., Springfield, Ill., Albuquerque and Montgomery, Ala.

“We saw that people wanted a plant-based option and we partnered with Impossible to make that happen,” said Fernando Machado, chief marketing officer at Burger King. “It also brings new people, especially younger generations to our restaurants. Having the Impossible Croissan’wich® is really important for us. Breakfast is a very important depart in fast food. We think that we can differentiate ourself by having a plant-based option.”

Impossible Pork is the first new product from Impossible Foods since the 2016 debut of the award-winning Impossible Burger. Last year, the company premiered its Impossible Burger 2.0 at CES.

“One year ago, almost to the day, Impossible Foods became the first food company ever featured at CES,” said Rachel Konrad, chief communications officer at Impossible Foods. “The reason we wanted to do that is to explode the bogus mythology that somehow food is not technology. In fact, food is the most important technology on our planet. It literally sustains life.”

For more information about Impossible Pork, visit

Video by Jason Rzucidlo / AmericaJR

Impossible Pork sandwiches at CES 2020.
(Jason Rzucidlo/AmericaJR)

A chef preparing Impossible Pork during the media event at CES.
(Jason Rzucidlo/AmericaJR)

Raw Impossible Pork waiting to get cooked.
(Jason Rzucidlo/AmericaJR)

News media were among the first to try the new Impossible Pork at CES 2020.
(Jason Rzucidlo/AmericaJR)

From left to right: Fernando Machado, chief marketing officer at Burger King; Impossible Foods CEO Pat Brown, Chef Traci Des Jardins and Rachel Konrad, chief communications officer at Impossible Foods.
(Jason Rzucidlo/AmericaJR)

Impossible Foods media event at Kumi Japanese Restaurant inside the Mandalay Bay in Las Vegas.
(Jason Rzucidlo/AmericaJR)

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