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Hospitality
The best time to plant a tree was 20 years ago, the second best-time is now
Integrator Media had an exclusive interview with Noel Clarke, Senior VP of International for Impossible Foods
What inspired the founding of Impossible Foods?
Impossible Foods was founded with a singular purpose: to positively impact people and the planet by making delicious, nutritious plant-based meat with a fraction of the environmental footprint of meat from animals. People have said this is a lofty goal, but more than a decade later, we’re proving that progress is achievable. Impossible products are now available across four continents and in our two-and-a-half years of business in the UAE, we’ve expanded into more than 200 restaurants in the region.
The journey of creating the first Impossible Burger and the scientific breakthroughs involved
Before we launched Impossible Beef in 2016, the team spent five years working to understand how meat behaves at the molecular level so that we could replicate this same flavour chemistry with plant ingredients. It was during this process that we identified heme as the key ingredient for what makes animal meat so craveable, allowing us to innovate an animal-free version that’s identical to the heme found in soy. This breakthrough was the building block of what would eventually become Impossible Beef, differentiating our product as the plant-based beef that looks, cooks, tastes like animal beef.
What’s the significance of the Impossible Chicken Nuggets launch in the UAE?
Many consumers know us for our flagship Impossible Beef product, but our Impossible Chicken Nuggets are one of the most accessible entry points to the Impossible brand and the plant-based space more broadly. Since first launching the product in 2021 in the US, Impossible Chicken Nuggets quickly became one of our most popular products because of their broad consumer appeal, versatility, and incredible taste – decisively outranking a leading animal nugget on flavour, texture and overall appearance in a blind taste test. As a result, they’ve become a key component of our international expansion strategy. Including the UAE, Impossible Chicken Nuggets are available in 7 countries and have proven successful in bringing more consumers around the world into the brand.
How does Impossible Foods balance taste, texture, and nutritional value in its product development?
Every Impossible product is designed to match the animal on the overall sensory experience –– taste, aroma, texture –– as well as nutritional quality. We don’t consider “good enough” or “close enough” a true success. With Impossible, consumers don’t have to choose between taste or nutrition. This is what sets us apart in the marketplace. A great example of this is our Chicken Nuggets product, which not only beats the animal nearly 3 to 1 on taste, but also outperforms animal chicken on nutrition with 0 milligrams cholesterol and 40% less saturated fat.
How does Impossible Foods address scepticism towards plant-based meats?
It’s normal to see some scepticism with new innovations. For example, we saw this with plant-based dairy and now as the market has matured, these options are just as commonplace as conventional dairy products. Similarly, plant-based meat is just getting started, so we still have a long runway of growth ahead of us. We know that tasting is believing when it comes to these products – once people try Impossible for the first time, more than 1 in 2 intend to do so again. It’s incumbent on us and the rest of the plant-based category to continue raising the bar when it comes to delivering great-tasting, nutrient-dense products. This will allow us as a collective industry to ensure a positive first impression for consumers and create a positive halo effect across the entire space.
What role do you believe plant-based meat alternatives will play in the global food system in the next decade?
Our mission at Impossible is to champion a global food system that is more reliant on plants than it is on animals. Vegans and vegetarians are already doing their part to live a more sustainable, plant-based lifestyle but the folks we have to win over are flexitarians and meat-eaters. Plant-based meat products like ours offer a seamless replacement for the animal meat products that consumers know and love, significantly lowering the barrier to entry for meat-eaters into the broader plant-based category. We have to make this transition easy for people and not force them into lifestyle changes that they’re unlikely to maintain in the long-term.
As a father to five children who wants the best for their future, the following Chinese proverb deeply resonates with me: “The best time to plant a tree was 20 years ago. The second-best time is now.”
Hospitality
RELEASING EMOTIONAL BLOCKS AND TRAUMA – INTERNATIONAL HEALING EXPERT PHIL DAVIES BRINGS VIBRATIONAL ATTUNEMENT TO OMAN’S GREEN MOUNTAIN
Jabal Akhdar, Oman Set high on Oman’s Green Mountain, where altitude, stillness and pristine air create a natural environment for deep restoration, Jala Spa & Wellness at Hotel Indigo Jabal Akhdar Resort & Spa announces the arrival of Phil Davies, an internationally respected wellness practitioner specialising in Vibrational Attunement Healing, Emotional Freedom Techniques (EFT) and hypnotherapy.
Running from 18 March to 30 April 2026, Phil’s residency forms part of Jala’s Visiting Practitioners Programme, which brings globally recognised specialists to Oman for time-limited wellness experiences rarely available in the region.
With more than 20 years of international practice, Phil has worked extensively across Asia, Europe and the Middle East, holding residencies at some of the world’s most respected wellness destinations. His work focuses on guiding clients beyond trauma, emotional overload and deeply ingrained belief systems, helping restore clarity, confidence and a grounded sense of self.
At the core of Phil’s practice is Vibrational Attunement Healing, a powerful form of energy work often described as “Reiki on steroids”. Each session works across the physical, emotional and mental body, combining subtle energy repair, chakra balancing and deep grounding to support lasting transformation.
“True healing happens when we address the emotional and energetic layers beneath physical symptoms,” says Phil Davies. “My work is about helping people reconnect with themselves, release what no longer serves them, and move forward with clarity and ease.”
Signature Treatments Available During the Residency
- Vibrational Attunement Healing (60 / 90 minutes – OMR 70++ / 90++):
A deeply immersive energy healing session supporting emotional release, nervous-system regulation and renewed mental clarity.
- Emotional Freedom Techniques (EFT) (60 / 90 minutes – OMR 70++ / 90++):
A needle-free, evidence-based technique that helps neutralise emotional responses linked to trauma, anxiety, phobias and limiting beliefs.
- Hypnotherapy (60 / 90 minutes – OMR 70++ / 90++):
A guided approach to accessing the unconscious mind to address stress, behavioural patterns, anxiety and long-standing emotional blocks.
Perched 2,000 metres above sea level, Jala Spa & Wellness provides an exceptional setting for this work. The spa blends regional heritage with contemporary wellness design, creating an environment where emotional and energetic therapies can reach their fullest potential.
The Visiting Practitioners Programme continues to position Jala Spa & Wellness as a regional hub for specialised, transformative wellness experiences – appealing to travellers seeking more than relaxation, and instead looking for meaningful, inner change.
This Ramadan, Yas Plaza Hotels welcomes guests to Al Noor, an outdoor Iftar dining experience on Yas Island, designed for easy evenings and shared moments at sunset. Set within Central Plaza, Al Noor offers a relaxed yet atmospheric setting where familiar Ramadan flavours meet live cooking and warm hospitality under the night sky.
Begin with traditional Ramadan juices, dates, and seasonal fruits, then settle into a spread of Arabic mezze, crisp salads, and comforting soups designed for the table. The atmosphere builds as live stations take centre stage, featuring slow cooked lamb ouzi and freshly prepared chicken shawarma, alongside a barbecue selection of grilled meats and seafood served straight from the flame.
Across the buffet, a rotating mix of Arabic, Indian, and international mains keeps things exciting, with options for every appetite, from rich Ramadan classics to lighter bites. Dessert rounds out the evening with favourites such as kunafa, luqaimat, Umm Ali, and mahalabiya, complemented by a selection of Arabic and international sweets for a final indulgent plate.
Light live entertainment runs through the evening as an easygoing backdrop, adding atmosphere as guests move between the buffet, the grill, and dessert. With plenty to choose from across the spread, it suits family tables especially well, letting everyone find their favourites at their own pace.
Indulge in a romantic four-course dinner paired with a bottle of Prosecco
Celebrate love this Valentine’s Day with an intimate dining experience at The Grill, Marriott Al Forsan. Couples are invited to indulge in a sizzling four-course dinner, thoughtfully crafted for the occasion and perfectly paired with a bottle of Prosecco.
Set against a warm and elegant ambiance, it’s the ideal setting for a memorable night together.
Date: Saturday, 14th February
Time: 6:30 PM – 11:30 PM
Venue: The Grill, Marriott Al Forsan, Abu Dhabi
NEMETSCHEK AND PRINCE SULTAN UNIVERSITY PARTNER TO EMPOWER THE NEXT GENERATION OF DIGITAL AEC TALENT IN SAUDI ARABIA
RELEASING EMOTIONAL BLOCKS AND TRAUMA – INTERNATIONAL HEALING EXPERT PHIL DAVIES BRINGS VIBRATIONAL ATTUNEMENT TO OMAN’S GREEN MOUNTAIN
STEP INTO RAMADAN EVENINGS AT AL NOOR, AN OUTDOOR IFTAR AT YAS PLAZA HOTELS
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