Impossible Foods announced the launch of its newest product – Impossible Chicken Nuggets Made From Plants – marking a major milestone in consumers’ preference for plant-based products. Impossible Chicken Nuggets feature a golden, crispy breadcrumb coating, a juicy and springy white meat texture and a savory chicken flavor while containing 40% less saturated fat (2 grams vs. 3.5 grams per serving) and 25% less sodium (400 milligrams vs. 540 milligrams per serving) than animal chicken nuggets. Complete nutrition and ingredient information can be found here.
“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,” Pat Brown, founder and CEO of Impossible Foods said. “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.”
Now available through major foodservice distributors, Impossible Chicken Nuggets will appear today on the menus of top chefs across the country, including at 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.