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Chef Michael Salem, the former head of culinary innovation at Burger King who played a pivotal role in introducing the plant-based Impossible Whopper to the menu, is now gearing up to challenge the dominant players in the alternative-meat industry. His strategy hinges on a single factor – flavor.
The company made history on June 21 when the USDA gave it the first approval to distribute cell-cultivated chicken to restaurants and grocery stores.
Burger King’s literal interpretation of a cheeseburger—the Real Cheeseburger—packs 20 slices of dairy cheese between two buns for a sandwich that requires hundreds more gallons of water to make than a hamburger.
Entrepreneurs have invested billions in plant-based and lab-grown food, and the possibilities are endless.
The lactose-laden sandwich features zero meat, veggies or condiments.