**Impossible Chicken Nuggets: A Game-Changing Plant-Based Alternative**

As I stood in front of the grill, staring at the Impossible Chicken Nuggets, I couldn't help but wonder if they were the right product for the company to launch first. "Who cares," I thought, "it's a big sector, and they're targeting it." But as I delved deeper into the world of plant-based foods, I began to question whether burgers would have been a better starting point.

Impossible Foods is known for its meaty, blood-like texture, which has become a hallmark of their products. However, when it comes to chicken nuggets, they seem to be playing catch-up with the competition. The company's focus on replicating the taste and experience of traditional chicken nuggets is admirable, but I couldn't help but wonder if they should have started with burgers instead.

That being said, Impossible Foods has taken a bold step into the world of food service, aiming to get their products into 10,000 grocery locations by the end of 2021. This is a significant achievement, especially considering the sector's size and complexity. As I watched the chicken nuggets cook on the grill, I couldn't help but feel a sense of excitement about what this could mean for the future of plant-based eating.

**Cooking with Impossible Chicken Nuggets**

I decided to cook the Impossible Chicken Nuggets using both the grill bar method and foil wrapping technique. To my surprise, both methods yielded similar results – perfectly cooked nuggets with a crispy exterior and juicy interior. The ones on the grill bars produced a beautiful golden brown color, while those wrapped in foil came out evenly browned without any charring.

I was impressed by how well the Impossible Chicken Nuggets held up to cooking, considering their plant-based ingredients. The breading remained crunchy and flavorful, even when exposed to heat, which is no easy feat for many plant-based products. As I flipped the nuggets over, I noticed a subtle sheen on the surface – a testament to the company's commitment to creating meat-like textures.

**Nutritional Comparison**

When it comes to nutritional content, Impossible Chicken Nuggets have some notable advantages over traditional chicken nuggets from Tyson. While both products offer similar calorie counts, Impossible Foods' version is higher in protein and lower in sodium. However, both products are still relatively high in sodium compared to other plant-based options.

The ingredients list for the Impossible Chicken Nuggets reveals a simple yet effective formula: water, soy protein concentrate, wheat flour, sunflower oil, and soybean oil. These may seem like mundane ingredients, but as I learned from my visits to Impossible Foods' labs, it's not just what you work with that matters – it's how you shape and form the final product.

**Tasting and Evaluation**

As I took a bite of one of the grilled nuggets, I was struck by its familiar taste. It wasn't groundbreaking or innovative, but rather an accurate analog to traditional chicken nuggets. The sauce on the side added a welcome burst of flavor, making it easy to dip and enjoy.

I repeated this process with the foil-wrapped nugget, which also yielded a satisfying result. While there was no difference in terms of taste, I did notice that one had a slightly more pronounced "chicken" flavor than the other. This subtle distinction may seem minor, but it's a testament to the company's commitment to creating products that are both delicious and authentic.

**Conclusion**

As I finished cooking with the Impossible Chicken Nuggets, I couldn't help but feel a sense of excitement about what this means for the future of plant-based eating. While they may not have set out to blaze new ground in terms of flavor, they've achieved something far more important: creating products that are both familiar and accessible.

The success of these chicken nuggets is a significant milestone for Impossible Foods, and it's clear that the company has made a concerted effort to create products that meet consumer expectations. As we move forward into an increasingly plant-based future, it will be fascinating to see how Impossible Foods continues to innovate and push the boundaries of what's possible with plant-based foods.

"WEBVTTKind: captionsLanguage: eni'll be honest chicken nuggets make no sense to me ground up breaded bird meat shaped more often than not like a dinosaur but at least the plant-based conversion of this strange sector is going to put it more mainstream at least in my mind and make it make sense let's try impossible chicken nuggets which are just coming to grocery stores as we speak let's face it chicken nuggets don't need to really be chicken nuggets they're just breaded tasty greasy protein nuggets chicken just happened to be the easiest most cost effective way for the food industry to get there so to make these plant-based just makes sense to me if they're really good now i'm going to cook these off label on the grill you won't see this on the package it's the usual conventional oven or microwave but i want to try a little something different and these days we like shooting outdoors and this is the peak of summer in california september and october so i just feel like trying it let's see how it comes out to give them a better chance at coming out well i'm going to do three places on the grill i'll do a couple of here on the foil for indirect heat a couple up on the high rack for a little distance and then i'll drop a couple of them here over the flavor bars of the grill these may get singed a breaded product on a grill is basically stupid but i'll try it this distance may help and the foil should put us in good shape so i'm going to put three over there package instructions call for 375 for 11 minutes i'm a little hot but i'm gonna maybe pull the time down a little and hopefully it all works out now to be honest if chicken nuggets are child's food they're not child's play as a business sector something like 1.1 billion dollars worth were sold in the u.s last year and that was up 18 percent on the year before 19 to 20. it's a pretty big business for what is a pretty small food i still can't imagine it being center of the plate for anybody but a seven-year-old but who cares it's a big sector therefore you see a plant-based company like impossible targeting it as i look at these though i wonder if maybe it shouldn't have been the first of the plant-based foods as opposed to the burgers that we know so much better and i think that because they seem easier to me you don't have to replicate blood or bleeding which impossible is known for but for whatever reason these are coming a little later than burgers but they might be just as important to a lot of shoppers now we're taping today very top of september of 21 and impossible chicken nuggets have been available in a few restaurants not many in fact not really one near me in my corner of the san francisco bay area but the bigger news is that they're now moving out to widespread food service that means they can get to a lot more restaurants and by end of 2021 they expect to have 10 000 grocery locations that are selling these okay we're about halfway through our cooking time let me see how these ones over here on the bare grill are doing they're doing great why isn't this on the package no charring at all love it and then my ones over here on the foil are i don't know needlessly on the foil at this point and the top grill i think is going to be a little cool but everything's going great here in fact i think the ones that are on the grill bars are gonna do the best i might even get grill marks okay while we're cooking on the flip side let's take a look at some nutritional numbers here compared to say tyson chicken nuggets and adjusting for equal portion size impossible's version is as you can imagine better nutritionally except for being a bit higher in sodium and a bit lower in protein and of course while prices will vary widely by store there's still a big delta between plant-based and animal-based meats and you know which direction that delta points and the main ingredients just looking at the top line here water soy protein concentrate wheat flour clearly not gluten-free sunflower oil soybean oil and then a whole bunch of stuff that's two percent or less those ingredients may seem very simple but in my visits to impossibles labs i've learned as i have from other companies in their sector it's not just what you work with it's how you actually shape and form and manipulate it okay so these have been in about the right amount of time at about the right temperature and they're all looking really good on the grill the ones actually on the grill bars they may be the ones that look the best i've got a really nice golden brown they're giving me a good sizzle so i'm going to put those over on one side here the ones that came off the foil they've got a nice even goldening as well i don't see any difference to be honest and none of these were a failure compared to the oven and even the ones that were up on top yeah got a nice sizzle well cooked through these look identical no matter where they came off the grill so i think we've got a hit here but we'll find out in a minute let me kill the heat the folks at impossible sent along some sauces to dip these in because let's face it a chicken nugget vine of itself in and of itself isn't necessarily a flavor explosion so here's one that came off the grill bar what am i supposed to say it tastes like a chicken nugget i haven't had one in a thousand years but it tastes good everything about it is exactly what i expect it to be and not surprising or different or divergent from the category that's exactly what you're trying to do with a plant-based product so much of it is about being an accurate analog not blazing new ground in terms of flavor i'll get a little bit of sauce on this one now it's a great base for dipping great base for bees to be attracted to what's the sauce they like okay let me move these sauces over here come on guys bee break sorry okay let me try one off of the foil side this one had the most browning on it there's no difference what i'm noticing here is there is a true chicken flavor not just a salted seasoned protein flavor that's a pretty good trick and the other part is the breading is crunchy and didn't come out kind of doughy these are all small cues but they're all part of what makes something like this good oh look one of my grill marks actually showed up here i'm proud of that without burning uh look a chicken nugget's a pretty humble piece of food the bigger goals ahead will be things like whole cuts of chicken from an industry that is trying to replace animal agriculture but this is a great start that will get a lot of people tuned in now to be available and on board for whatever comes next good worki'll be honest chicken nuggets make no sense to me ground up breaded bird meat shaped more often than not like a dinosaur but at least the plant-based conversion of this strange sector is going to put it more mainstream at least in my mind and make it make sense let's try impossible chicken nuggets which are just coming to grocery stores as we speak let's face it chicken nuggets don't need to really be chicken nuggets they're just breaded tasty greasy protein nuggets chicken just happened to be the easiest most cost effective way for the food industry to get there so to make these plant-based just makes sense to me if they're really good now i'm going to cook these off label on the grill you won't see this on the package it's the usual conventional oven or microwave but i want to try a little something different and these days we like shooting outdoors and this is the peak of summer in california september and october so i just feel like trying it let's see how it comes out to give them a better chance at coming out well i'm going to do three places on the grill i'll do a couple of here on the foil for indirect heat a couple up on the high rack for a little distance and then i'll drop a couple of them here over the flavor bars of the grill these may get singed a breaded product on a grill is basically stupid but i'll try it this distance may help and the foil should put us in good shape so i'm going to put three over there package instructions call for 375 for 11 minutes i'm a little hot but i'm gonna maybe pull the time down a little and hopefully it all works out now to be honest if chicken nuggets are child's food they're not child's play as a business sector something like 1.1 billion dollars worth were sold in the u.s last year and that was up 18 percent on the year before 19 to 20. it's a pretty big business for what is a pretty small food i still can't imagine it being center of the plate for anybody but a seven-year-old but who cares it's a big sector therefore you see a plant-based company like impossible targeting it as i look at these though i wonder if maybe it shouldn't have been the first of the plant-based foods as opposed to the burgers that we know so much better and i think that because they seem easier to me you don't have to replicate blood or bleeding which impossible is known for but for whatever reason these are coming a little later than burgers but they might be just as important to a lot of shoppers now we're taping today very top of september of 21 and impossible chicken nuggets have been available in a few restaurants not many in fact not really one near me in my corner of the san francisco bay area but the bigger news is that they're now moving out to widespread food service that means they can get to a lot more restaurants and by end of 2021 they expect to have 10 000 grocery locations that are selling these okay we're about halfway through our cooking time let me see how these ones over here on the bare grill are doing they're doing great why isn't this on the package no charring at all love it and then my ones over here on the foil are i don't know needlessly on the foil at this point and the top grill i think is going to be a little cool but everything's going great here in fact i think the ones that are on the grill bars are gonna do the best i might even get grill marks okay while we're cooking on the flip side let's take a look at some nutritional numbers here compared to say tyson chicken nuggets and adjusting for equal portion size impossible's version is as you can imagine better nutritionally except for being a bit higher in sodium and a bit lower in protein and of course while prices will vary widely by store there's still a big delta between plant-based and animal-based meats and you know which direction that delta points and the main ingredients just looking at the top line here water soy protein concentrate wheat flour clearly not gluten-free sunflower oil soybean oil and then a whole bunch of stuff that's two percent or less those ingredients may seem very simple but in my visits to impossibles labs i've learned as i have from other companies in their sector it's not just what you work with it's how you actually shape and form and manipulate it okay so these have been in about the right amount of time at about the right temperature and they're all looking really good on the grill the ones actually on the grill bars they may be the ones that look the best i've got a really nice golden brown they're giving me a good sizzle so i'm going to put those over on one side here the ones that came off the foil they've got a nice even goldening as well i don't see any difference to be honest and none of these were a failure compared to the oven and even the ones that were up on top yeah got a nice sizzle well cooked through these look identical no matter where they came off the grill so i think we've got a hit here but we'll find out in a minute let me kill the heat the folks at impossible sent along some sauces to dip these in because let's face it a chicken nugget vine of itself in and of itself isn't necessarily a flavor explosion so here's one that came off the grill bar what am i supposed to say it tastes like a chicken nugget i haven't had one in a thousand years but it tastes good everything about it is exactly what i expect it to be and not surprising or different or divergent from the category that's exactly what you're trying to do with a plant-based product so much of it is about being an accurate analog not blazing new ground in terms of flavor i'll get a little bit of sauce on this one now it's a great base for dipping great base for bees to be attracted to what's the sauce they like okay let me move these sauces over here come on guys bee break sorry okay let me try one off of the foil side this one had the most browning on it there's no difference what i'm noticing here is there is a true chicken flavor not just a salted seasoned protein flavor that's a pretty good trick and the other part is the breading is crunchy and didn't come out kind of doughy these are all small cues but they're all part of what makes something like this good oh look one of my grill marks actually showed up here i'm proud of that without burning uh look a chicken nugget's a pretty humble piece of food the bigger goals ahead will be things like whole cuts of chicken from an industry that is trying to replace animal agriculture but this is a great start that will get a lot of people tuned in now to be available and on board for whatever comes next good work\n"