Video: Why Impossible Foods Thinks They Can Make Better Meat Than a Cow

On the first night of CES, we hit up the Impossible Foods press conference to try their new and improved burger 2.0. The verdict: juicy, savory, and delicious.

But before the actual taste test began, the Impossible team set the stage with a short panel featuring CEO Dr. Pat Brown, Chief Science Officer David Lipman, and Mary Sue Milliken, owner and chef of Border Grill, who hosted the unveiling and cooked all the delicious food.

Check out the full conversation below to learn why Dr. Brown thinks that food is “the most fundamental and ancient human technology,” one that he and his team is constantly working to improve it. “Unlike the cow, we are going to be getting better every single day from now until forever.” Next up: steak.