Seven out of 10 consumers prefer the taste of Impossible Chicken Nuggets over animal chicken nuggets from a leading brand based on blind taste tests; Impossible Chicken Nuggets scored higher in liking in every category, including flavor, texture, and overall appearance
Top chefs including David Chang of Fuku, Marcus Samuelsson of Red Rooster, and Sean Brock of Joyland will be among the first to feature the plant-based nuggets on their menus, in addition to notable chains and restaurants like Fatburger, Dog Haus and Gott’s Roadside
More than 10,000 grocery stores and supermarkets will carry Impossible Chicken Nuggets by year’s end, starting later this month with Walmart, Kroger, Albertsons, Safeway, and others.
“We are tremendously excited about our Impossible Nuggets. But this launch isn’t really about nuggets. It’s about the historic inflection point we’ve reached. For the first time, consumers unquestionably prefer meat made from plants instead of meat from an iconic animal,” said Pat Brown, founder and CEO of Impossible Foods. “In the battle for the future of food, this is the first time David has categorically bested Goliath, but it won’t be the last.”
David Chang’s fried chicken concept Fuku in New York City; Marcus Samuelsson’s comfort food eatery Red Rooster in Harlem and Miami; Sean Brock’s fast-food tribute Joyland in Nashville; Tal Ronnen’s Los Angeles hotspot Crossroads Kitchen; and El Alto Jr., a new family-friendly pop-up from Traci Des Jardins at the new State Street Market in Los Altos, California.
And for those concerned about the environment, Chicken Nuggets use 48-49% less land, 43-44% less water and generate 36% less GHG emissions than the animal version.
Article Source: Impossible Foods Investor Relations