Impossible sausage : Live Updates Every Minute from 25K+ News Agencies Across the Globe

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Throughout the month of April, Starbucks is giving Starbucks Rewards members a chance to win a year’s worth of non-dairy beverages through its new Starbucks Earth Month Game. The game supports Starbucks’ Plant Positive initiative, a sustainability plan to cut its carbon, water, and waste footprints by half by 2030. A recent audit showed that dairy is the number one driver of Starbucks’ global carbon footprint and the chain has chosen to focus the game on giving away non-dairy beverages, and other eco-friendly items, to promote more sustainable options. “Our Planet Positive initiatives have a central role in our long-term business strategy, and directly address what our customers are asking for,” Starbucks CEO Kevin Johnson said. “We are moving toward a more circular economy, and we are doing so in a very intentional, transparent, and accountable way.”

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Starting April 12, smoothie chain Jamba will add the Impossible Handwich to its permanent breakfast menu nationwide at its 725 locations. The new sandwich is available for $3.79 and made with a plant-based Impossible Sausage patty and served with dairy cheese on a toasted sprouted grain bun. A spokesperson for Jamba told VegNews that customers can omit the cheese and VegNews can confirm that the bread used is free from animal-derived ingredients. 
“At Jamba we pride ourselves in offering our guests a wide selection of menu items that meet all lifestyles,” Danielle Fisher, Vice President of Marketing at Jamba, told VegNews. “For years we’ve been a go-to morning stop with our freshly blended smoothies, juices, and bowls. Now, the Impossible Handwich, featuring delicious sausage made from plants, along with our Classic Handwich and Egg Bake, deliver guests flavor-packed, hand-held options that bring even more variety as they kick start their day. We look forward to seeing the response to our Impossible Handwich and will use that to fuel our future innovation.”

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Worldwide plant based meat market was US$ 5.6 Billion in 2020 and will grow with a double-digit CAGR of 15% during the forecast years of 2020-2027 to reach US$ 14.9 Billion by 2027.
Plant-based meat offers an alternative combining ingredients in novel ways. It delivers the complete culinary experience of meat without the need for any single animal. Plant-based meat fits seamlessly into consumers' due to culinary traditions. Globally, apprehension regarding healthy diet surge coupled with the increasing awareness about animal rights is driving the plant-based meat industry.
Currently, plant-based meat is an essential component of the vegan diet, in which people adopt a plant-based eating lifestyle that is devoid of animal-based foods. Plant-based food products contain protein, vitamins C, iron, and fibre intakes and processed in lower saturated fats and calories. Besides, due to its meaty texture, juiciness, and more fibrous consistency like meat, worldwide increasing consumption of plant-based meat is giving traction to this market.

 
On the health prospect, plant-based meat controls blood cholesterol, heart diseases, and other diseases. According to The IDF Diabetes Atlas Ninth edition, in the year 2019, approximately 463 million adults (20-79) had diabetes. By 2045, this figure is expected to rise to 700 million diabetic patients worldwide. Plant-based meat can prevent and even reverse a litany of food and lifestyle-bear illnesses, type2 diabetes and heart disease.
 
Besides, across the globe, manufacturers ranging from start-ups to leading consumer packaged goods (CPG) companies are innovating rapidly in the plant-based meat category. Even the world’s largest meat companies embrace plant-based meat due to affordability; diversity, accessibility & quality; and vegetarian lifestyle. As per renub research analysis, the worldwide plant based meat market was US$ 5.6 Billion in 2020.

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Starting today, coffee chain Peet’s Coffee will launch the fully vegan Everything Plant-Based Sandwich as part of its spring menu at participating locations nationwide. The new sandwich features a Beyond Meat Breakfast Sausage patty, mung bean-based folded JUST Egg, melted dairy-free cheddar cheese, and comes served on an everything bagel thin. “We are thrilled to join forces with Beyond Meat and JUST Egg to bring Peetniks a delicious breakfast sandwich made with all plant-based ingredients,” Lori Fulmer, Peet’s Senior Food Research and Development Manager, said. “As consumers continue to demand more plant-based options we have expanded beyond alternative dairy, setting our sights on a plant-based breakfast sandwich that is not only better for the planet, but also every bite as delicious as your typical animal-based breakfast sandwich.”

Disney World Reveals Menus for Epcot Flower and Garden Festival
By
Ashley Carter
Orlando
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ORLANDO, Fla. — Another festival filled with food and entertainment will soon begin at Disney World.
With the Taste of EPCOT International Flower & Garden Festival just around the corner—March 3 to be exact—Disney has released the menus for this year’s Outdoor Kitchens.
There will be more than 20 booths serving a variety of dishes, including two new ones—EPCOT Sunshine Griddle with brunch items such as fried cinnamon roll bites and EPCOT Farmers Feast, which will have a rotating menu featuring local ingredients. The menus also feature a lineup of alcoholic and non-alcoholic beverages.

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Register now to secure your place for a unique day of learning, leadership and practical insight.
Date: 27 May 2021

Promoting an end to commercial livestock farming and fishing
Impossible Foods is working on milk and fish substitutes as its founder pledges to put an end to the animal agriculture industry
By Patrick Greenfield / The Guardian
Patrick Brown is on a mission: to eradicate the meat and fish industries by 2035. The chief executive of Impossible Foods, a California-based company that makes genetically engineered plant-based meat, is deadly serious.
No more commercial livestock farming or fishing. No more steak, fish and chips or roast dinners, at least not as you know them.
In their place, his company’s scientists and food technicians will create plant-based substitutes for every animal product used today in every region of the world, he promises.

Patrick Brown is on a mission: to eradicate the meat and fish industries by 2035. The CEO of Impossible Foods, a California-based company that makes genetically engineered plant-based meat, is deadly serious. No more commercial livestock farming or fishing. No more steak, fish and chips or roast dinners, at least not as you know them. In their place, his company’s scientists and food technicians will create plant-based substitutes for every...

What may sound like science fiction when it comes to plant-based food creation is now a reality. From 3D-printed steaks to fish being grown in a lab from a single cell, food is being completely reimagined for the betterment of human health and the planet.
Just a few decades ago, there was a limited selection of plant-based brands, like Tofurkey and Eden Soy, on the grocery store shelves; today, there is what seems like an overwhelming surge of vegan-friendly or plant-based products. There’s been steady growth in nearly every plant-based food category over the last 10 years: Red meat alternatives, chicken substitutes, sausages made of pea protein, crumbles that masquerade as beef for your pasta sauce or taco filling, tuna from chickpeas and pea protein, and the list goes on.

What may sound like science fiction when it comes to plant-based food creation is now a reality. From 3D-printed steaks to fish being grown in a lab from a single cell, food is being completely reimagined for the betterment of human health and the planet.
Just a few decades ago, there was a limited selection of plant-based brands, like Tofurkey and Eden Soy, on the grocery store shelves; today, there is what seems like an overwhelming surge of vegan-friendly or plant-based products. There’s been steady growth in nearly every plant-based food category over the last 10 years: Red meat alternatives, chicken substitutes, sausages made of pea protein, crumbles that masquerade as beef for your pasta sauce or taco filling, tuna from chickpeas and pea protein, and the list goes on.

What may sound like science fiction when it comes to plant-based food creation is now a reality. From 3D-printed steaks to fish being grown in a lab from a single cell, food is being completely reimagined for the betterment of human health and the planet.
Just a few decades ago, there was a limited selection of plant-based brands, like Tofurkey and Eden Soy, on the grocery store shelves; today, there is what seems like an overwhelming surge of vegan-friendly or plant-based products. There’s been steady growth in nearly every plant-based food category over the last 10 years: Red meat alternatives, chicken substitutes, sausages made of pea protein, crumbles that masquerade as beef for your pasta sauce or taco filling, tuna from chickpeas and pea protein, and the list goes on.

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Patrick O. Brown, CEO of Impossible Foods, recently spoke at Web Summit, a virtual conference attended by 100,000 people, about the future of food—which he sees as devoid of all animal products. “Our mission is to completely replace the use of animals as a food technology by 2035. We’re dead serious about it and we believe it’s doable,” Brown said during the conference. “I was confident that we would succeed when I launched this company, and now I’m completely confident. It’s game over for the incumbent [meat] industry—they just don’t realize it yet.” 
The beginning of the end

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At the Tuesday morning press conference, Pat Brown was speaking as if the world were on fire.
As the founder and CEO of Impossible Foods talked to journalists, industry groups and analysts on the Zoom call, a video loop of the Amazon rainforest burning played behind him. Brown, a career scientist and passionate evangelist for replacing animal-derived food with convincing substitutes from plants, was crusading for the company's
 newest project: Getting career scientists to leave behind whatever they are doing and start working for him.
"Scientists and engineers, we want you," Brown said. "The most important scientific and engineering problem in human history. A great environment, great resources, great colleagues. You can't beat it, OK? Leave your stupid job and come join us."

Uma Nota debuts new dishes and an ‘Umakase’ dining experience
Getting us all set for the month ahead, Brazilian Japanese restaurant Uma Nota is debuting a brand new menu, along with an exclusive ‘Umakase’ dining experience. Available on October 5 and 6, a five-course (HK350) and a seven-course ($HK450) set dinner will be on offer, featuring never-before-seen Japanese-inspired bites such as Pururuca (crispy pork skin), slow cooked duck leg, Uma Nota nigiri and more. Other new a la carte dishes include soft shell crab (HK$95), mozzarella skewers ($75) and okra and yuba salad (HK$75).
Impossible Sausage launches at 13 new locations
Launched in Hong Kong earlier this month, Impossible Sausage will now be available at over 10 restaurants across the city. While the plant-based meat debuted at Starbucks, it will now be served at locations such as Fini’s, Honbo, Posto Pubblico and more––with dishes including Impossible Sausage pizza (HK$269),  Honbossible sausage muffin (HK$68) and farfalle Salsiccia (HK$169). Hurry, the exclusive dishes will only be available from today until November 20.

New plant-based Impossible Sausage now available in Hong Kong
The savoury sausage is now available in all Hong Kong Starbucks and will roll out to Fini’s and Triple O’s this September
By Time Out Hong Kong
Posted: Saturday 12 September 2020, 12:17 pm
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After debuting plant-based burgers a couple of years ago in Hong Kong, California based food tech Impossible Foods is finally releasing their Impossible Sausage in the local market. 
Impossible Sausage is the company’s first all-new product since the company released the 2016 Impossible Burger in the market. The sausage launched in the US in January and was made available in over 22,000 locations nationwide, and now reaching international shores with its first launch in Hong Kong. According to Impossible Foods’ founder and CEO Dr Patrick Brown, the unprecedented demand for Impossible Sausage is a clear signal to the incumbent industry. "Consumers are accelerating the shift to a plant-based food system. This is particularly true in Asia, where pork dominates the meat market yet represents catastrophic threats to public health and the natural environment," Brown explains. Locally, we've seen this shift as more plant-based venues started to open in the city in the past months with the arrival of vegan bubble tea shop Mother Pearl, and plant-based pâtisserie, Bien Caramélisé. Impossible Foods hopes that the launch of Impossible Sausage in Hong Kong can further eliminate the need for animal agriculture worldwide, particularly in Asia, where meat consumption holds 44 percent of the world’s demand.