Umami Burger recently teamed up with Impossible Foods in order to serve the famed Impossible Burger at its west coast locations. As a result, Umami Burger is the first and only chain restaurant to serve the heavily publicized burger.
The Impossible Burger is a 100 percent plant-based burger made from simple ingredients such as wheat, coconut oil and potatoes. However, what makes the Impossible Burger different than other veggies patties is the addition of heme, which makes the faux meat smell, sizzle and even bleed like real beef.
Umami Burger's Impossible Burger features two of the meat-mimicking patties alongside American cheese, caramelized onions, dill pickles, tomatoes, lettuce, miso mustard and house spread. The result is a vegetarian-friendly burger that is sure to satisfy even the most discerning carnivores.
What's Driving This Trend
- Plant-based Burgers
- The rise in popularity of plant-based burgers presents an opportunity for food companies to develop innovative and flavorful meat alternatives.
- Ingredient Innovation
- The use of heme in plant-based burgers opens up opportunities for food manufacturers to experiment with new ingredients that mimic the taste and texture of real meat.
- Vegetarian-friendly Fast Food
- The introduction of the Impossible Burger into a chain restaurant like Umami Burger indicates a growing demand for vegetarian-friendly options in the fast food industry.
Who This Affects Most
- Food & Beverage
- Food and beverage companies can capitalize on the demand for plant-based burgers by creating new products and expanding their vegetarian and vegan offerings.
- Foodservice
- The addition of plant-based burgers to the menu at fast food chains presents an opportunity for the foodservice industry to attract a wider range of customers, including those looking for meat alternatives.
- Alternative Protein
- The success of the Impossible Burger highlights the potential for the alternative protein industry to disrupt traditional meat production and offer more sustainable and ethical options.
