Gastronomy & Food Service

Impossible Pork Arrives in Australian Restaurants

Impossible Foods announces the launch of Impossible Pork at a number of iconic local restaurants and cafes across Australia.

“Australia is one of the heaviest meat-consuming markets per capita in the world and pork plays a central role in some of the nations’ favourite cuisines”

Over half of consumers surveyed in Hong Kong who participated in a blind tasting test preferred Impossible Pork to ground pig meat. Every test category, including flavor and texture preferences and purchase intent, gave Impossible Pork a superior score.

Impossible Pork is as adaptable as pork from pigs and may be used in any meal that calls for minced pork, including meatballs, meat rolls, chili, dumplings, and xiao long bao. Compared to its animal counterpart in Australia, it is claimed to use 51% less water, 94% less land, and emits 85% fewer greenhouse gases (GHG).

© Impossible Foods

Impossible Pork arrives in Australia

In 2020, Impossible Foods was already looking at expansion opportunities in Australia as part of its strategy to target Asia, where most of the pork worldwide is consumed. Impossible Foods also revealed that it would aim to partner with large brands upon launch in Australia.

Following the recent news that Impossible Foods beef range became available in supermarkets all over Australia, the company’s Impossible Pork product is finally arriving in Australia through a partnership with local restaurant chains.

© Starbucks Hong Kong

Several Australian chefs and restaurateurs have been invited by Impossible Foods to help celebrate the introduction of Impossible Pork and the love of all things local in Australia.

Impossible Pork has been adapted by each chef into their own iconic culinary traditions, from dumplings to sausage rolls, allowing customers to try it for breakfast, lunch, supper, and smoko.

The acclaimed Vietnamese restaurant Red Lantern in Sydney, plant-based eatery Smith & Daughters in Melbourne, and any location of the cult dining institution Butter are just a few of the restaurants where local foodies can now indulge in a variety of traditional pork dishes made with Impossible Pork.

“Australia is one of the heaviest meat-consuming markets per capita in the world and pork plays a central role in some of the nations’ favourite cuisines, so launching Impossible Pork there felt like the natural next step for our expansion,” said Jordan Sadowsky, Director of International at Impossible Foods. “We’re working with some of the most exciting chefs in Australia to showcase the culinary versatility of this product, and we think people are really going to love it.”

The full list of local restaurants serving Impossible Pork is available here.

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