A string of pizzas said he was testing the Impossible Supreme – a stuck meat sausage made by Impossible Foods – in Florida, New Mexico, and Washington.
Plant Sausage is the first for Impossible and has been designed to appeal to small Caesars customers.
Little Caesars started working with Impossible to create a menu item in October that contains vegetable protein. Ed Gleich, head of the pizzeria innovation department, told CNN Business. The company began to pay attention to this trend earlier when more meat consumers exchanged meat for vegetarian alternatives.
"This kind of flexitarist grows in nature," he said. "Vegans or vegetarians aren't the hard core," but in their elections they are "bolder". Pizza Impossible Supreme is designed to appeal to individual flesh and not vegan (cheese, along with fake sausage and other items).
Every Little Caesars product must appeal to our loyal, predominantly carnivorous, fans, "said Little Caesars President and CEO David Scrivano in a statement, adding that" this is probably just the beginning of the Little Caesars menu items. "
Initially, the plan was to be supplemented by the Impossible's signature of the vegetable beef patty in Little Caesars. But Little Caesars shared with Impossible that more customers make sausage-topped pizzas than beef-topped pizzas, so Impossible came up with a new product. Gleich said he was pleasantly surprised.
"Usually companies want to sell the product they have," he said, "not a product that has to get out and give some time for research and development and put resources against and develop."
Impossible customers ask the company to produce a sausage product this year, said Impossible CEO Patrick Brown in a statement, adding that Impossible came up with 50 prototypes for Little Caesars.
Impossible's Protein is designed to be flexible and customizable, impossible CFO David Lee told CNN Business. Flavoring and cooking methods can help taste and feel like a sausage, a burger or something else.
Little Caesars plans to test the product for about four weeks in three markets where it is available before deciding whether the product will be wider, Gleich said. If a chain that has stores in 50 states decides to add a menu item to all locations, it would be difficult to fill orders.
But "we have not solved the problem," deficiencies, Lee said, adding that he thinks Impossible will continue to strive for some time to deal with "sky-rocketing" demand.
"We're always saving and trying to add capacity every day," he said.