Air New Zealand Serves Impossible Burger on Long-Haul Flights

The aviation industry is undergoing a green revolution, and Air New Zealand is at the forefront with its pioneering decision to serve the Impossible Burger on select long-haul flights. This plant-based patty, crafted to mimic the taste and texture of beef, represents a significant step toward sustainable inflight dining. Available on Business Premier menus from Los Angeles to Auckland, it showcases how airlines can reduce their carbon footprint without compromising on flavor.

The Rise of Plant-Based Innovation in Kiwi Skies

New Zealand’s national carrier has always emphasized sustainability, from biofuel trials to waste reduction initiatives. Introducing the Impossible Burger aligns perfectly with these goals. Sourced from Impossible Foods, a Silicon Valley innovator, the burger uses heme—a molecule derived from soy roots—to deliver a meat-like sizzle, aroma, and juiciness. This iron-rich compound, identical to that in animal meat, ensures no compromise on the dining experience at 35,000 feet.

Launched as a world-first, this collaboration highlights Air New Zealand’s commitment to plant-based options. Passengers on the LA-AKL route can now enjoy a burger that cooks, smells, and tastes remarkably like beef, all while being entirely animal-free. This move not only caters to vegan travelers but also appeals to flexitarians seeking lower-impact meals during travel.

Impossible Foods’ Strategic Entry into Australasia

Impossible Foods accelerated its global expansion in late 2021, targeting Australia and New Zealand as key markets. The company’s flagship Impossible Beef, rebranded as Impossible Burger in some regions, debuted in high-profile restaurants. In Australia, it featured at over 150 Grill’d locations nationwide and Chef Julian Cincotta’s Butter fried chicken spots in Sydney. These partnerships aimed to build buzz through gastronomy-first channels before retail rollout.

In New Zealand, the rollout included Auckland favorites like Burger Burger and Fatima’s Middle Eastern eatery, run by sisters Mimi and Sophie Gilmour. Additional venues such as Ashby, Vino Vino, and Cantine joined, offering the burger in diverse culinary contexts. Local importers like Integrity Food Distributors (IFD) facilitated access for restaurants, emphasizing quality and supply chain reliability.

• Burger Burger: A popular chain introducing Impossible patties for classic Kiwi burgers.
• Fatima’s: Infusing Middle Eastern flavors with plant-based innovation.
• Other spots: Ashby and Vino Vino for wine-paired vegan experiences.

From Airports to Supermarkets: Availability Grows

Beyond airlines and eateries, Impossible products have permeated New Zealand’s retail scene. Woolworths NZ stocks Impossible Plant-Based Burger Patties, allowing home cooks to replicate the aviation experience. Specialty retailers like The Vegan Shop offer 10-packs of 113g patties, certified vegan, gluten-free, kosher, halal, and palm oil-free. These options make plant-based eating accessible for everyday meals.

Impossible Foods’ NZ site promotes products like Beef Mince and Pork alternatives, noting gluten-free status for most items (except Chicken Nuggets). This expansion supports the company’s mission: nutrient-packed, planet-friendly foods that spare animals.

Sustainability at the Core of the Movement

The Impossible Burger’s appeal lies in its environmental credentials. Producing plant-based meat requires far less water, land, and emissions than traditional beef. Impossible Foods’ data underscores this: their products use 96% less land and produce 89% fewer greenhouse gases. For airlines like Air New Zealand, serving these reduces the meal’s carbon footprint significantly, aligning with net-zero ambitions.

New Zealand’s Ministry for Primary Industries (MPI) has evaluated such products, noting strong consumer interest—78% of regular veggie burger eaters were willing to try Impossible options. This regulatory nod boosts confidence in safety and market potential.

Consumer Reception and Market Impact

Early feedback has been enthusiastic. Grill’d in Australia reported excitement over the ‘bleeding’ burger, thanks to GMO-derived heme for realistic mouthfeel. In New Zealand, Burger Burger’s integration drew crowds, while Air New Zealand passengers praised the premium inflight option.

This launch fits broader trends: plant-based sales in Australasia surged post-2021, driven by climate awareness and health benefits. High protein, iron, and nutrient density make it a smart choice for travelers combating jet lag.

Challenges and Future Prospects

Despite success, hurdles remain. Initial foodservice-only availability delayed retail, but by 2026, supermarket presence has normalized it. GMO concerns persist, though MPI approvals affirm safety. Airlines face logistics: keeping patties fresh at altitude.

Looking ahead, Air New Zealand may expand to more routes. Impossible Foods eyes further NZ innovation, potentially hawk tu or Māori-fusion burgers. Global aviation could follow, with Emirates and Qantas testing similar menus.

Health Benefits for High-Flyers

Impossible Burgers pack nutrition: 19g protein per patty, plus vitamins and minerals. Heme provides bioavailable iron, ideal for anemia-prone travelers. Low saturated fat supports heart health, contrasting beef’s profile.

• High iron from soy heme
• Complete protein blend
• No cholesterol

Recipes to Recreate the Inflight Experience

At home, grill patties 3-4 minutes per side. Top with cheese, pickles, and aioli for a Kiwi twist. Pair with kumara fries for authenticity.

1. Season patty with salt.
2. Cook on high heat for bleed effect.
3. Assemble on brioche bun.

FAQs

Is the Impossible Burger available on all Air New Zealand flights?

Currently limited to Business Premier on LA-AKL; expansions planned.

What makes Impossible Burger ‘bleed’?

Heme from soy roots mimics meat’s myoglobin.

Where to buy in New Zealand?

Woolworths, The Vegan Shop, and restaurant menus.

Is it suitable for vegans?

Yes, 100% plant-based and certified.

How does it help the environment?

Drastically cuts emissions and resource use vs. beef.

Why This Matters for Travelers

For eco-conscious Kiwis and visitors, this elevates NZ travel. It proves luxury dining can be sustainable, inspiring global change. Whether soaring with Air NZ or dining locally, plant-based options redefine indulgence.