Plant-Based Impossible Burger Launches On Air New Zealand Flights

The airline is the first to serve the high-tech patty
The Impossible Burger is set to make its airline debut (Photo: Impossible Foods)

Air New Zealand is serving the plant-based Impossible Burger patty on its Los Angeles-Auckland flights, marking the high-tech patty's Kiwi debut.

The burger, which will be available in Business Premier until late October, is served as a vegetarian meal featuring smoked Gouda cheese, caramelised onions and tomatillo cream, with beetroot relish and pickle on the side.

The patty from California startup Impossible Foods is made from plants. It features an ingredient called heme - which carries around oxygen in the blood - and was crafted by the company from yeast. It is currently served in around 2,500 outlets in the US and Hong Kong, including low-cost burger outlet White Castle.

'Innovative'

Speaking to Stuff Travel, Air New Zealand's Inflight Customer Experience Manager, Niki Chave, said: " Just like Impossible Foods, we pride ourselves on being innovative, so we're interested in working with other companies that do the same.

"We also align with Impossible Foods when it comes to sustainability and the opportunity to be the first airline in the world to offer this amazing burger was too good not to pursue.

"Whether you're a vegetarian, flexitarian or a hard-core meat lover, you'll enjoy the delicious taste of the Impossible Burger."

The patty is part of a wave of meat industry-disrupting high-tech food (Photo: Impossible Foods)

Impossible Burger

Dr. Patrick O'Brown, formerly a biochemistry professor and Howard Hughes Medical Institute investigator at Stanford University, is the CEO and Founder of Impossible Foods.

Speaking to Stuff, he said: "Our mission is to make the global food system more sustainable by making products that don't compromise on nutrition, taste or sustainability.

"I believe animal-based production systems will ultimately be unsustainable in the face of climate change, global population growth and pressure on resources and food security."

(c)2018 Plant Based News LTD. All Rights Reserved.
Reuse this content
PBN Contributor:

Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

Join the conversation

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

Since you're here...
Plant Based News is a FREE service that receives millions of views each week on YoutubeFacebookInstagramTwitterour weekly newsletter and this website. This takes a lot of our personal time, money and hard work. But we do it because we KNOW it makes a difference. If those following our reporting helped by contributing, we could do even more. Please consider supporting us so we can create further awareness about animal rights, environmentalism, ethical consumerism and the plant-based lifestyle. Not a false narrative - but information that empowers people to make better choices.

Support Plant Based News

It's World Vegan Day