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Burger King to introduce Impossible Whopper nationwideBurger King to introduce Impossible Whopper nationwide

Quick-service chain plans vegan sandwich rollout by end of 2019

Bret Thorn, Senior Food Editor

April 29, 2019

2 Min Read
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Burger King

Burger King plans to roll out the vegan Impossible Burger patty across the country as an option on its signature Whopper sandwich by the end of 2019, the Miami-based company said Monday.

The quick-service burger chain started testing the Impossible Whopper at 59 locations in St. Louis at the beginning of April at a suggested price of $5.49, which is $1 more than the regular Whopper.

“Our Impossible Whopper test in St. Louis went exceedingly well and as a result we plan to extend testing into additional markets in the very near future.” A Burger King spokesman said in a statement. “Burger King Restaurants are targeting nationwide availability of the Impossible Whopper by the end of 2019. Burger King Restaurants in St Louis are showing encouraging results and Impossible Whopper sales are complementing traditional Whopper purchases.”

Impossible Foods launched the Impossible Burger in 2016 with a distinct ingredient intended to make the product bleed like actual hamburger. That ingredient, heme, is a protein found in hemoglobin, but the Silicon Valley-based company derived it from plants to make the product vegan. The original Impossible Burger was based on wheat program, but the new version introduced earlier this year is gluten free, with the primary ingredient being soy protein concentrate. It also has coconut oil, sunflower oil and assorted binder, vitamins and preservatives. It has 30% less sodium and 40% less fat than the original recipe while still having as much protein as 80% lean ground beef.

Related:Red Robin rolls out Impossible Burger

The Impossible Burger also has as many calories as ground beef, but a much lower impact on the environment, according to Impossible Foods, which says its product requires 96% less land and 87% less water than ground beef and results in 89% fewer carbon emissions.

Burger King, with more than 7,200 locations In the United States, would be the largest chain to date to have rolled out the Impossible Burger nationwide, but it has also been introduced systemwide to the 570 locations of Red Robin Gourmet Burgers and Brews and White Castle’s 400 units.

Carl’s Jr., with around 1,100 locations, introduced a vegan sandwich from another producer, Beyond Meat, systemwide at the beginning of 2019.

Update April 29, 2019 This story has been updated with pricing information for the Impossible Whopper.

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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Twitter: @foodwriterdiary
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