**The Delicious and Innovative Plant-Based Creations at CES**

As we ventured through the various food options available at CES, it was clear that the innovators were pushing the boundaries of what is possible with plant-based cuisine. From traditional favorites to entirely new creations, each dish offered a unique experience that showcased the potential of this emerging industry.

**The Shumai: A Pork Dumpling Like No Other**

Our journey began with the shumai, a type of dumpling commonly found in Asian cuisine. This particular offering was made from pork, but it quickly became apparent that something was amiss. The dough wrapper felt sticky and uneven, giving way to a juicy pork filling that lacked the rich flavor of traditional pork dumplings. While not bad by any means, the shumai struggled to live up to its namesake, with the rice wrapping feeling somewhat greasy. Nevertheless, the real test came in recognizing the 70/30 fat content of the pork, which proved a challenging but ultimately successful endeavor for the culinary team.

**The Bomb Meat Vaughn: A Vegan Classic**

Next, we delved into the world of vegan cuisine with the bomb meat Vaughn, a classic Vietnamese sandwich that defied expectations. The presentation was striking, with visible color variation across its surface, hinting at the complexity within. The texture and flavor were spot-on, offering a subtle yet satisfying taste experience that would have been impossible to discern without knowing it wasn't made from real pork. This dish showcased an exceptional understanding of umami flavors and textures, proving that vegan options can be just as mouthwatering as their meat-based counterparts.

**The Prettiest Boy Char Siew Bun: A Flavor Bomb**

Our taste buds were then treated to the prettiest boy char siew bun, a beautifully presented cutlet-style sandwich. Initially, our expectations were high, but it soon became apparent that this was no ordinary dish. The flavors and textures all came together in perfect harmony, with the marinade imparting an unmistakable depth of flavor. What was most impressive, however, was the clarity around how these products are made – a carefully guarded secret known only to a select few.

**A Call for Patience: The Wait for These Plant-Based Creations**

In conclusion, our exploration of plant-based cuisine at CES revealed some remarkable innovations. While we were unable to pinpoint an exact release date for any of the featured dishes, it's clear that these companies are dedicated to pushing the boundaries of what is possible with this emerging industry. For those eager to try these products, a wait is expected, but one that promises to be well worth it given the incredible potential on display here today.

**Plant-Based Cuisine Redefined**

As we continue to explore the vast possibilities of plant-based cuisine, it's clear that innovators are driving the conversation forward with groundbreaking flavors and textures. Whether you're a seasoned foodie or simply curious about this emerging industry, CES offers a unique opportunity to experience some truly remarkable creations.

"WEBVTTKind: captionsLanguage: enwhat's up guys drew Prindle here with Digital Trends I am here with my colleague will Nikhil and we are at the impossible foods unveiling of the impossible pork so you've probably heard of impossible burger 2.0 which they released last year at CES 2019 and there's also the new impossible sausage which they just released today but this is something different this is just a ground pork product that isn't seasoned or preformed in any way and they've actually served it up in a bunch of different dishes just to showcase how it tastes and how it feels so what we're gonna do right now is we're just gonna run through all of these little hors d'oeuvres and give you an honest impressions of what it is what it's like to eat these things right now so will what do you think we should start with I'm thinking I'm thinking the shumai the shu mai is a great choice true so she might as like a a pork dumpling right like that's normally with shrimp this one they haven't invented a possible shrimp yet but I'm sure it's in the pipeline but like it's it holds up alright so oh it's stuck these proper sticky dumplings first impressions no doubt on the mouth open Doughboy it's not that nice nice green seed feel to it the real pork does like you would expect a plant to be juicy but it's just sitting there in that rice wrapping I don't know that I would call it greasy like it is like juicy it's definitely like fatty but it's not like grease is using out of it like they've they've definitely got the fat content of it right and yeah I think that's the tricky part with pork right because pork is typically about 70/30 it's 70% lean so it's a little bit fattier than like 80/20 beef with though you would find and that's the tricky part that they had to get right in it they absolutely did that was spot-on next up let's go for another one how about the bomb meet Vaughn me classic Vietnamese sandwich the thing I like about this is like the color of it like I don't know if you can see that but it actually has like color variation like it's a little bit lighter in the middle where it's not cooked as much which normally would kind of be like a red flag right like if you have undercooked pork that's normally a problem but because this is 100% plant-based that's I'm not even worried at all although the FDA says rare pork is now fine apparently who knew that's super good oh my god that might be my favorite silver even try to be a meatball yet so hang on boy yeah but so the thing that gets me about pork is like it's different than the beef product because beef it's all about like in-your-face beef flavor right yeah yeah when you need a hamburger it has a bunch of onions and lettuce and ketchup and stuff on it the beef stands out like you know you're eating a hamburger but with pork it's all about like the subtlety and what is paired with it almost just kind of blends into the background whatever you know you're putting on top of it there's just this umami salty like flavor bomb it's a much milder flavor so you really forget that texture right yeah but they've nailed it they've absolutely crushed it with the texture the flavor the fat content like blind taste test I would not be able to tell you that this is not real pork which is a kind of not surprising because it's impossible and they nailed the impossible burger 2.0 but be still super impressive because I don't know how they're doing this this is all reconstituted plant matter it looks feels and tastes like new alright what's next should we go for the prettiest boy char siew bun okay so tell me what charge sue is this is a support bun you've probably seen these at any like you know sweet Joe Chinese restaurant you've done I don't know which one here about the cop see I don't know what these cutlet yeah I normally you got like a pork you see you got a pork patty you got some vegetables in between it's all wrapped up in this nice bun so let's just dive right in alright I spoke too soon this is better than the valium Wow great about this is like the way they like see your gate I assume it's sealed in all of juice it's also like marinated which is interesting because it the stuff clearly takes up the flavor of whatever they've cooked it with so as delicious as this is I hate to say it to all of you who are watching you're not going to be able to get this right now like they're unveiling this exclusively for people who are at CES right now and there's not very like a clear rollout date they're kind of using CES is like a testbed to see how people respond which clearly based on everybody here it's very very very positive so but the thing is we don't know when it's going to come out I expect sometime in 2020 but keep an eye out for this because this is awesome it's definitely going to take the world by storm youwhat's up guys drew Prindle here with Digital Trends I am here with my colleague will Nikhil and we are at the impossible foods unveiling of the impossible pork so you've probably heard of impossible burger 2.0 which they released last year at CES 2019 and there's also the new impossible sausage which they just released today but this is something different this is just a ground pork product that isn't seasoned or preformed in any way and they've actually served it up in a bunch of different dishes just to showcase how it tastes and how it feels so what we're gonna do right now is we're just gonna run through all of these little hors d'oeuvres and give you an honest impressions of what it is what it's like to eat these things right now so will what do you think we should start with I'm thinking I'm thinking the shumai the shu mai is a great choice true so she might as like a a pork dumpling right like that's normally with shrimp this one they haven't invented a possible shrimp yet but I'm sure it's in the pipeline but like it's it holds up alright so oh it's stuck these proper sticky dumplings first impressions no doubt on the mouth open Doughboy it's not that nice nice green seed feel to it the real pork does like you would expect a plant to be juicy but it's just sitting there in that rice wrapping I don't know that I would call it greasy like it is like juicy it's definitely like fatty but it's not like grease is using out of it like they've they've definitely got the fat content of it right and yeah I think that's the tricky part with pork right because pork is typically about 70/30 it's 70% lean so it's a little bit fattier than like 80/20 beef with though you would find and that's the tricky part that they had to get right in it they absolutely did that was spot-on next up let's go for another one how about the bomb meet Vaughn me classic Vietnamese sandwich the thing I like about this is like the color of it like I don't know if you can see that but it actually has like color variation like it's a little bit lighter in the middle where it's not cooked as much which normally would kind of be like a red flag right like if you have undercooked pork that's normally a problem but because this is 100% plant-based that's I'm not even worried at all although the FDA says rare pork is now fine apparently who knew that's super good oh my god that might be my favorite silver even try to be a meatball yet so hang on boy yeah but so the thing that gets me about pork is like it's different than the beef product because beef it's all about like in-your-face beef flavor right yeah yeah when you need a hamburger it has a bunch of onions and lettuce and ketchup and stuff on it the beef stands out like you know you're eating a hamburger but with pork it's all about like the subtlety and what is paired with it almost just kind of blends into the background whatever you know you're putting on top of it there's just this umami salty like flavor bomb it's a much milder flavor so you really forget that texture right yeah but they've nailed it they've absolutely crushed it with the texture the flavor the fat content like blind taste test I would not be able to tell you that this is not real pork which is a kind of not surprising because it's impossible and they nailed the impossible burger 2.0 but be still super impressive because I don't know how they're doing this this is all reconstituted plant matter it looks feels and tastes like new alright what's next should we go for the prettiest boy char siew bun okay so tell me what charge sue is this is a support bun you've probably seen these at any like you know sweet Joe Chinese restaurant you've done I don't know which one here about the cop see I don't know what these cutlet yeah I normally you got like a pork you see you got a pork patty you got some vegetables in between it's all wrapped up in this nice bun so let's just dive right in alright I spoke too soon this is better than the valium Wow great about this is like the way they like see your gate I assume it's sealed in all of juice it's also like marinated which is interesting because it the stuff clearly takes up the flavor of whatever they've cooked it with so as delicious as this is I hate to say it to all of you who are watching you're not going to be able to get this right now like they're unveiling this exclusively for people who are at CES right now and there's not very like a clear rollout date they're kind of using CES is like a testbed to see how people respond which clearly based on everybody here it's very very very positive so but the thing is we don't know when it's going to come out I expect sometime in 2020 but keep an eye out for this because this is awesome it's definitely going to take the world by storm you\n"