[Australia.com compiled report] Five years ago, under the leadership of Momofuku chef David Chang, Impossible Burger was called the future of the catering industry by the outside world. Now, this well-known American plant-based meat burger restaurant has finally arrived in Austra

[Australia Network Compilation Report] Five years ago, under the leadership of Momofuku chef David Chang, Impossible Burger was called the future of the catering industry by the outside world. Now, this well-known American plant-based meat burger restaurant has finally arrived in Australia.

Goodfood.com reported on the 4th that along with many international peers including American plant meat maker Beyond Meat, Impossible Foods is also preparing to compete for Australia's meat replacement market. Compared to Beyond Meat adding extra pea protein and well-known beech juice to the burger, Impossible Burger uses soy and pea protein, as well as heme, an iron-containing molecule that makes the meat taste "meaty".

Although Impossible Burger's fake beef burger debuted in Momofuku Nishi, New York in 2016, its beef alternatives are not available until today in Grill'd burger across Australia and in Sydney's fried chicken and snack shop Butter. More Australian and New Zealand restaurants will begin to serve this artificial meat in the coming months.

"Our launch in Australia and New Zealand is another big step in providing delicious, sustainable options to every market in the world." Dennis Woodside, chairman of Impossible Foods, said in a statement. "Both countries are home to some of the most loyal meat eaters on the planet, and we know they will love Impossible Beef." (translated by Noy)