After debuting Burger 2.0 at that year’s Consumer Electronics Show, Impossible Foods first shared its ambition to expand beyond ground meat, sausage and chicken into steak products in 2019 at The Spoon. Brown also spoke with Temple about Impossible’s big plans for 2020, delving into the challenge of creating an alternative steak.
[T]Characteristic of a really good steak? He must be able to create suitable mechanical properties. There is a connective tissue like protein woven fabric, and there is interstitial adipose tissue. And what is important for adipose tissue? Well, its mechanical properties matter to some extent, its melting behavior matters, its flavor chemistry matters.
Competitors have since created their own prototypes of steaks or announced their intentions to do so. and is launching Beyond Carne Asada Steak in partnership with Taco Bell at select restaurants this week.
Brown concluded that the real test is what consumers do, not what he thinks about filets.
“Look forward to it,” he said. “I will definitely come.”
