The Impossible Burger has been making headlines for a couple of years now as a plant-based substitute to burgers that promises to look, taste and even “bleed” like the real deal. Today at CES, Impossible Foods is ready to unveil what is essentially Impossible Burger 2.0. According to the company, the new burger has no gluten and tastes closer to real meat than ever before.
One of the reasons for this is that the new Impossible Burger 2.0 is made with soy protein instead of wheat protein. This, according to the company, gives it a “meaty chew and versatile texture” that’ll make it ideal not just as a burger, but also as a main ingredient in any ground meat dish — think stews, chili, dumplings, meatballs and more. It has as much bioavailable iron and protein as the same size serving of ground beef, with 14 grams of fat and 240 calories per quarter-pound patty.
I’ve had the original version of the Impossible Burger before, and while it was definitely the best veggie burger I’ve ever had, I still definitely knew it wasn’t real meat. Something about the texture and taste was still a dead giveaway that it was fake. So I was excited to try out Impossible Burger 2.0 to see if it was indeed different.