Published 4 years ago.
About a 5 minute read.
Image: Impossible Foods
As the veggie diet revolution continues to gain ground, we look at plant-based doppelgangers of two of our most beloved animal-based foods — beef and tuna — and why they could be key ingredients in our efforts to save the planet from ourselves.
First, Impossible Foods has published a comprehensive life cycle
assessment on Impossible
the new recipe for the food tech startup’s award-winning, plant-based meat.
The LCA confirms that when consumers buy an Impossible Burger instead of a beef burger, they reduce
their impact across every significant environmental category, including land
use, freshwater use, greenhouse gas emissions and aquatic
pollution from runoff.
According to the objective, third party-validated report from Quantis,
Impossible Burger 2.0 — the first product upgrade from Impossible Foods since
the 2016 debut of the Impossible Burger — is more sustainable than Impossible’s
original product, and vastly better for the planet than ground beef.
Compared to beef from cows, Impossible Burger 2.0:
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Requires 87 percent less water.
Releases 89 percent less greenhouse gases into the atmosphere.
Contributes 92 percent less water contamination, the major cause of “dead
zones” in our oceans
Spares 96 percent more land and habitat for nature and biodiversity.
“We are dead serious about our mission of providing vastly more sustainable
in the food chain,” said Impossible Foods CEO, Chairman and founder Dr.
Patrick O. Brown. “To do that, we have to make meat that’s delicious,
nutritious, versatile and affordable — and it must also be vastly more efficient
and sustainable than anything else on the market. We constantly measure and
optimize every aspect of our product — particularly taste and sustainability.”
Shortly after its founding in 2011, Impossible Foods’ scientists discovered that
one molecule — “heme” — is uniquely
responsible for the explosion of flavors that results when meat is cooked.
Impossible Foods’ scientists genetically
ferment yeast to produce a heme protein naturally found in plants, called soy
leghemoglobin; the heme in Impossible Burger
is identical to
the essential heme humans have been consuming for hundreds of thousands of years
Earlier this year, Impossible Foods launched its first product
upgrade at the International Consumer
where Impossible Burger 2.0 took home the show’s highest
Impossible Burger is now served at thousands of restaurants across the US,
Hong Kong, Macau and Singapore; and just this week, Roots
drummer Questlove launched a namesake cheesesteak sandwich made with
Image credit: Questlove/Instagram
As Questlove told
“When I first tasted Impossible Meat in 2015, I became obsessed with the product
and the company.” In 2017, the musician joined the ranks of Impossible's investors.
According to Forbes, “Questlove’s Cheesesteak” will be available beginning
March 28 at Philadelphia’s Citizens Bank Park during all 81 Philadelphia
Phillies home baseball games this season; and over the coming months, the
cheesesteak will be featured on menus at 40 Live Nation-owned and -operated
venues across the US (last year, Live Nation was the first to bring Impossible
Meat to concert venues, with the addition of the Impossible Burger at 35
Later this year, the burger is expected to debut in US grocery stores —
alongside its rival in the plant-based burger revolution, the Beyond
Image credit: Atlantic Natural Foods
Meanwhile, with plant-based eating on the rise, Atlantic Natural Foods’ (ANF) Loma
line of better-for-you, plant-based, shelf-stable foods is continuing to disrupt
the global marketplace with TUNO™, its fishless canned seafood made with a
proprietary blend of soy, seaweed, yeast, sunflower oil and
other natural ingredients.
With consumer adoption for plant-based foods increasing daily, Loma Linda has
now placed TUNO at retailers worldwide — including the US, Australia and the UK
— on a mission to provide affordable, sustainable and healthy sources for
plant-based food for all lifestyles and taste preferences around the globe.
is a global problem that's getting worse by the day. With the Atlantic and
Indian Oceans under siege — and the Pacific under review — our latest
innovation, TUNO, is addressing the long-term need for alternate protein
sources," said ANF founder and chairman J. Douglas Hines, a 40-year veteran
in fisheries. "Yet the unsustainability of
is only part of the issue — other oceanic pollutants like
also a real concern; TUNO gives people a delicious, shelf-stable and
Two-thirds of consumers (66 percent)1 already regularly or sometimes eat
plant-based, while another 44 percent2 are actively trying to incorporate more
plant-based foods into their diets. As meatless
and vegan cheeses began gaining momentum at a rapid pace, Hines saw a real need
for fishless seafood options that everyone could enjoy.
have historically been associated with expensive price tags and paltry
nutritional content," Hines said. "With TUNO priced at just $1.99 per can,
packed with high protein and Omega-3s, with comparable texture and taste, it
rivals traditional canned tuna in many ways."
Loma Linda's TUNO, available in easy-open cans and a convenient 3 oz. pouch in
flavors including Sriracha, Lemon Pepper, Thai Sweet Chili and
Sesame Ginger, is now available at retailers including Walmart,
Shaw's, Sprouts, Food Lion, Ingles, Jewel and Meijer;
and will soon be on shelves at leading retailers in Australia and in the UK, as
well as at many specialty grocers and online
at Amazon and Zulily,
with more to come this year.
1 According to a nationwide survey of 1,000 respondents, distributed via Google
Surveys by Loma Linda
Published Mar 20, 2019 2pm EDT / 11am PDT / 6pm GMT / 7pm CET