The Plant-based Impossible Burger has a New Gluten-Free Recipe

As the battle of the plant-based burgers continues, one of the front runners the Impossible Burger is introducing a new formulation to cater to more eaters with dietary restrictions.

The veggie burger's new recipe is now gluten-free after the company decided to switch out the wheat protein for a soy protein concentrate. The patty also has no animal hormones or antibiotics either, along with less salt.

The Impossible Burger by Impossible Foods is a plant-based burger that debuted in 2016. It looks so much like the traditional beef burger that it even bleeds.

It has been quickly added to the menus of restaurants across the country, including White Castle.

Although the company's previous formulation was a hit with the masses, including non-vegetarians and vegans, the company decided to change the recipe for a few reasons.

"Impossible Burger fans told us loud and clear they wanted a gluten-free burger that was at least as nutritious as meat from animals,” said David Lee, COO and CFO of Impossible Foods in a statement. "Our new product delivers all the taste meat lovers crave — without compromise to nutrition or the planet."

Not only did the company listen to feedback from the customers, but the new recipe makes the product more adaptable and can be substituted for ground meat. The former patty, on the other hand, was intended for mainly flat-top cooking.

The new recipe Impossible Burger will be available for retail later this year.

Read more about Impossible Foods latest change at "Food Dive."

As we said, veggie-burger companies have been battling it out to capture more of the market share. According to recent data from Nielsen, the sales in the plant-based market spiked by 20 percent over the last year.

We recently sat down with a competitor of Impossible Foods to discuss why plant-based foods have become so popular. Listen to the episode of The Barron Report below where Host Paul Barron talks with Ethan Brown, the CEO of Beyond Meat to learn more.