©2020 Superior Tire & Rubber Corp. All Rights Reserved.
Is Your Application
Cushothane®
ULTRA-ES™
www.SuperiorTire.com 1.800.289.1456
Product photo is for representation only.
to produce it. Can you explain what you
learned that you are now applying to the
rollout of Impossible Pork?
A That is a great question. Just to touch on pork really quickly. Thirty-eightpercent of the meat consumed globallyis pork. So, without an Impossible Porkoffering, we just won’t be able to achieveour mission. It is a really important product for us.
Now, when we talk about some of thechallenges we’ve had in the past, we justdid not forecast the potential of whatthe Impossible Burger could achieve.We were caught short-handed from aproduction perspective. Today, when weforecast, we recognize that there is a rangeof outcomes, and we use simulations tomake sure we account for every singleone of them. We know exactly what theconstraints are, and we know what thetriggers are that [tell us] that we need togo in and remove those constraints so wecan deliver product.
QSo that is primarily on the produc- tion side. Are you also looking to see
how such changes affect the distribution
end?
AAbsolutely. It goes back to when we are selecting those partners andthinking about the distribution infrastructure we need. We’re always thinkingabout it from a scale perspective. We’reasking [potential partners], “OK, whatdo we do if our demand doubles, triples,or quadruples? What are the steps thatwe would take in making sure that theinfrastructure is in place and capacity isavailable to us?”
QYou mentioned new products. I believe that Burger King is launching
a croissant with your Impossible Sausage
on it. You have the Impossible Pork
expansion as well. What is your future?
ALet me just touch on the Impossible Croissan’wich. Burger King tested itin over 130 of its restaurants. It didvery well. We will be partnering withthem at the appropriate time to launchthat nationally. That is made with ourImpossible Sausage product that we arepretty excited about.
Today, we ship our product to
Singapore and Hong Kong. You will
see it expand both geographically
and from a product perspective over
time. I really think it is governed by
that mission we have. The only way
we are going to achieve that mission
is to continue to expand geograph-
ically. Eighty-eight percent of the
world’s meat is actually consumed
outside the U.S., so obviously, we
need to make our product available
to those people and we need new
product. So, this year, it’s Impossible
Pork and Impossible Sausage, and
you will see more new products in
the future. n
