As demand for fake meat rises, some chains are scrambling to keep meatless burger patties in stock
that its products—made from soy protein, potato protein, coconut oil, sunflower oil, and heme, the ingredient that creates the meat-like texture and “bleed”—is on the menu at about 9,000 restaurants, although the company couldn’t say how many of them currently have Impossible Burgers in stock.
The shortages highlight how much pressure Impossible Foods is experiencing to ramp up production in the face of explosive consumer demand, as well as the brand’s desire to capture a larger market share of an estimated
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