Burger King is expanding its distribution of the Impossible Whopper and aims to offer the vegan burger nationwide in the US by the end of the year.
Before today, you could only get the Impossible Whopper in Miami, Columbus or Montgomery in the US.
The fast food chain now sells the meat-free burger, made by Impossible Foods, at more than 100 stores throughout the San Francisco Bay Area.
An impossible food
The Impossible Whopper is a plant-based vegan burger that tastes uncannily like real meat. Founded in 2011, the company was the first of its kind to use an ingredient called heme, an abundant molecule in plants and animals that has a meat-like flavor and helps our blood carry oxygen.
Distribution of the Impossible Whopper is expected to go nationwide by the year's end.
Impossible Foods' CEO Pat Brown told CNET in an interview that the two companies were a natural fit.
Burger King's huge reach of over 17,000 locations in more than 100 countries would, no doubt, be a great help in achieving the meat-free burger company's goal of "replacing animals in the food system by 2035."
Impossible Burgers, however, are not only distributed by Burger King. They are sold in more than 9,000 restaurants across the US, including Red Robin, White Castle and Umami Burger. The company also aims to sell its ground "beef" directly to consumers in grocery stores by the year's end.
Health issues have been raised about Impossible Burgers and other similar vegan burgers. In a recent study on the nutritional values of the increasingly popular meat-free burgers, it was found that that the meat substitute burgers consistently contained more sodium than their original counterparts.
The Impossible Whopper, for example, contains 1240mg of sodium, while the Classic Whopper contains 980mg.
Expanding product-wise as well as nationwide
Aside from its geographical expansion, Impossible Foods are also growing in order to provide a wider variety of foods, as they move away from only selling meat substitutes.
In order to do so, the company has hired 110 scientists in its labs at Redwood City, California, with CEO Pat Brown noting that this number will increase by about 50% over the next year and a half.
We can expect to see a lot more of Impossible Foods over the coming months and years.