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Burger King Is Rolling Out Its Impossible Whopper Countrywide


If you have been waiting for that meatless Burger King experience that does not compromise the signature taste, there is some good news. Burger King has announced that it will be rolling out the Impossible Whopper to more than 7,000 locations in the country from next week. This countrywide roll-out would make it easier for you to get to a nearby Burger King and order this meatless delight. Originally introduced in April, patty used in the whopper is supposed by Impossible Foods.

Impossible Foods is a company that is known for manufacturing products that do not consist of meat but do offer similar taste. For instance, the Impossible Whopper patty does not contain a bit of beef, but the tastes are as good as the signature Whopper people get from BK. Compared to the standard Whopper that is being sold by Burger King, the Impossible Whopper has lower levels of fat and cholesterol, by 15 and 90 percentage respectively.

According to Burger King, customers cannot possibly tell the difference between an Impossible Whopper and the standard whopper. Although Impossible Whopper does not consist of meat, the patty would ‘bleed’, thanks to a compound named heme. Heme is found in both plants and meat, and Impossible Foods is using the ‘heme’ collected from plants to bring the ‘juicy’ feel to the patty. This is something that adds to signature experience that Burger King is talking about.

Users should understand, however, that the Impossible Whopper is not vegan. That is because the whopper comes with a mayonnaise topping, made of egg. For Burger King, however, the Impossible Whopper is the first big step towards attracting more people to the stores. While BK is not the first company to add meat-less products to the food menu, Impossible Whopper had gained some attention when it was launched. The fact that the Impossible Whopper costs just $1 than the standard Whopper is also a positive factor.

Alan Rafter

As a former European Automotive correspondent for Reuters and MarketWatch, I have a spent five years writing about the automotive industry. I have been writing about hybrids, electric vehicles, and hydrogen since 2007. My articles and reviews have appeared on most of the big green car blogs, The New York Times, Automotive News, Car Talk, and other places. I believe the shift away from gasoline-powered vehicles is important and interesting not just for the auto industry, but for the world as a whole.