• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Skip to navigation
Close Ad

The Spoon

Daily news and analysis about the food tech revolution

  • Home
  • Podcasts
  • Events
  • Newsletter
  • Connect
    • Custom Events
    • Slack
    • RSS
    • Send us a Tip
  • Advertise
  • Consulting
  • About
The Spoon
  • Home
  • Podcasts
  • Newsletter
  • Events
  • Advertise
  • About

Impossible Makes its Plant-Based Sausage Available to All Restaurants in the U.S.

by Chris Albrecht
June 29, 2020June 29, 2020Filed under:
  • Alternative Protein
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Well, that was fast. Impossible’s plant-based sausage, which debuted at CES in January of this year and recently rolled out nationally at Burger King and Starbucks, is now available to restaurants across the country, the company announced today.

Impossible is kicking off this expansion by debuting its sausage at 30 of the top diner-style restaurants around the country today. The list of diners was determined in conjunction with Yelp, and helps illustrate that any restaurant, not just the high-end or big brand names, can put Impossible sausage on its menu.

Impossible’s plant-based sausage comes in a 1.6-ounce pre-seasoned patty and arrives fully cooked. According to today’s press announcement, Impossible’s sausage has the same amount of protein, 60 more iron, 45 percent fewer calories, 60 less total fat, 50 percent less saturated fat and 0 mg of cholesterol than traditional meat-based sausage.

The rapid expansion of its sausage comes in stark contrast to the slow rollout of Impossible’s initial plant-based beef burger. The original Impossible burger debuted in 2016 and by the end of that year was still only in four restaurants. Along the way, Impossible ran into production issues before becoming widely available at restaurants, grocers and most recently, a direct to consumer site.

During a virtual press conference to announce the news today, I asked what the timeline was for consumer sales of Impossible sausage. Impossible Founder and CEO Pat Brown said that there is no announced date, but “before long you can count on it appearing in grocery stores.” Additionally, the company said that the consumer sausage would arrive far faster than the three years it took to get Impossible burgers directly to consumers.

Sales of plant-based meat have taken off during this pandemic, and recent moves from both Impossible and its main rival, Beyond Meat, have capitalized on this plant-based boom. As noted, Impossible recently launched a direct to consumer site to sell its burgers. And Beyond, which has its own sausage patty already at retail, launched a bulk package of its burgers that narrowed its price gap with animal based burgers.

With states slowing down or halting re-openings, who knows when we will be able to fully go back into restaurants, but when we do, Impossible sausage might just be on the menu at your favorite local diner.


Related

Get the Spoon in your inbox

Just enter your email and we’ll take care of the rest:

Find us on some of these other platforms:

  • Apple Podcasts
  • Spotify
Tagged:
  • Impossible Foods
  • Impossible Sausage

Post navigation

Previous Post The 2020 Food Tech 25
Next Post Domino’s Takes a Cue From Grocery With Its New Carside Delivery Feature

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Get The Spoon in Your Inbox

The Spoon Podcast Network!

Feed your mind! Subscribe to one of our podcasts!

Starbucks Unveils Green Dot Assist, a Generative AI Virtual Assistant for Coffee Shop Employees
Impulse Announces Its Battery-Integrated Cooktop Becomes First Certified to Applicable UL Safety Standards
Tasting Cultivated Seafood in London’s East-end
Tasting Cultivated Seafood in London’s East-end
After Leaving Starbucks, Mesh Gelman Swore Off The Coffee Biz. Now He Wants To Reinvent Cold Brew Coffee

Footer

  • About
  • Sponsor the Spoon
  • The Spoon Events
  • Spoon Plus

© 2016–2025 The Spoon. All rights reserved.

  • Facebook
  • Instagram
  • LinkedIn
  • RSS
  • Twitter
  • YouTube
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.