Rise of the Impossible Burger
Flood gates opened after Impossible Foods debited its Impossible Burger in July 2016 at David Chang’s Momofuku. After the debut, the Impossible Burger was set on a pace of instant growth. The vegan community got behind its cause and quickly began asking for it on their menus. There were hundreds of restaurants, especially fast-food venues, requesting the Impossible Burger. In response to the growing demand Impossible Foods was faced with the challenge to find a co-producer and distributor so it turned to the legendary OSI Group, who in 1955 was chosen by Ray Kroc to be McDonalds sole producer for its burgers. OSI has 100 years of excellent service with an eye for excellence and quality. Millions of customers have recognized its deep commitment to advancing the food packing and distribution sector.
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Impossible Foods has entered into a co-production agreement with OSI Group. The group will continue to produce the McDonalds brand burger but has fitted one of their plants in Chicago to design the production facility in Chicago according to teh strict standards set by Impossilbe Foods. the Impossible Foods production facility in Oakland looks forward to having OSI help in the production for Impossible Foods. Shateel Shah, speaking for Impossible Foods, says Impossible Foods is delighted to work with the legendary OSI Group, which has a high standard of excellent and observant to detail. Workers from Impossible Foods will key in at the Chicago Plant and enter the high-security production facility where they will produce the Impossible Burger.
Impossible Foods, a Redwood, California based research and food production company (2011) has been producing plant-based alternatives to beef in the hope of providing a healthy alternative for those who prefer an all plant-based product that looks, tastes and “bleeds” like beef. Their one big breakthrough came when they discovered a protein called “heme,” which is responsible for meat tasting like beef and also make the taster to hunger for the beef. The protein is found in many forms in plants. In particular Impossible Foods was able to use the “heme” found in soybeans and mass produce it thru creative reproduction methods. Their research and discovery of soy leghemoglobin “heme” which is the key ingredient in the Impossible Burger were given a “generally recognized as safe” (GRAS)letter from the FDA. FDA is scheduled to verify the use of the soy leghemoglobin “heme”, to be allowed in retail stores in early September.