WHAT IF?

The Impossible Foods Blog

(WELCOME)

WE’RE SO GLAD YOU’RE HERE

Impossible Foods was founded to transform the global food system and reduce the impact of climate change by making the world’s most delicious, nutritious, and sustainable meat, fish, and dairy — from plants. Our approach: A healthy balance of nature, science and deliciousness. Want to learn more? Good. Whether you’re curious about our “magic ingredient,” or what drives innovation at Impossible Foods, this blog has you covered.

Adam Weiss is on a mission to create a national plant-based fast food brand

How to Attract Millennials and Gen Z to Your Restaurant

Meet May Chow, the LGBTQ+ Chef who is Taking Over Asia's Food Scene

All Blogs

Hungry for more? Read on.

Selena Cuffe is bringing delicious and sustainable food to HBCUs

Making Space for Otherness Everywhere

How to Attract Millennials and Gen Z to Your Restaurant

Adam Weiss is on a mission to create a national plant-based fast food brand

Announcing the 2021 Women Building the Future Honorees

85°C Bakery Cafe Just Launched a New Impossible^TM BBQ Bun and the Crowd Is Going Wild

Sell more Impossible^TM Burger at your Restaurant

Meet May Chow, the LGBTQ+ Chef who is Taking Over Asia's Food Scene

Restaurant Insights: What’s on the Menu this Summer?

How to Add Plant-based Meat to Your Menu in 4 Easy Steps

Meet Little Green Cyclo: Vietnamese Food Truck Owners Turned Award-winning Food and Beverage Business Leaders

Easy Memorial Day Marketing Ideas for Restaurants

How To Pick the Right Plant-Based Meat for your Restaurant

Impossible Foods’ Child Nutrition label supports schools participating in School Lunch and Breakfast Programs

Why does Impossible^TM Burger taste like meat?

How to Store Impossible^TM Burger

Soy: High-quality protein and nutrition for kids

4 Myths of Plant-Based Meat (+ why you should add Impossible^TM products to your menu)

Why We Use Soy in Impossible^TM Burger

How to Cook Impossible^TM Sausage Made from Plants (+ why it is a must for your menu)

How to Cook Impossible^TM Burger at Your Restaurant

10 Delicious Impossible^TM Dishes to add to your Menu That Customers Will Love

4 Trends that are Defining the Future of Plant-based Food

5 Benefits of Adding Plant-Based Meat to Your Menu

KIDS RULE Insights Report

3 Easy Ways to Make Your Restaurant Dining Experience More Enjoyable

7 Ways to Get Customers in Your Restaurant on Cinco De Mayo (+ 10 Mexican recipe ideas)

What is in Impossible^TM Burger? Your Customers' Questions Answered

3 Reasons Impossible^TM Products Should be on Your Menu

10 Tips for Building Buzz for your Restaurant on Earth Day

How to Create and Launch New Impossible^TM Menu Items: Tips from Rubio's Coastal Grill

White Castle CEO Lisa Ingram Shares Her Secrets for Bringing Innovation to an Iconic 100 year-old Brand

HOW MARY SUE MILLIKEN DITCHED THE PATRIARCHY AND IS NOW TEACHING OTHER CHEFS TO DO THE SAME.

Katy Velazquez is changing the food industry with tasty Mexican dishes

Tanya Holland's mission to make delicious food accessible for everyone

Introducing the Winners of the 2021 Plate to Planet Challenge!

10 Meaty Recipes with Impossible^TM Burger for Meatless Fridays

Unapologetically Processed

Better prices for consumers, bigger impact on the planet: why we’re dropping our prices in grocery stores.

Impossible Foods' bold mission starts with prioritizing workplace equality

How folate, a micronutrient in Impossible^TM Burger, is important for a healthy pregnancy

A Q&A with Impossible Foods’ newest board member, Christiana Figueres

Inside Impossible Foods: Our Shared Values

Small Actions for Big Change

15 RESTAURANT MARKETING TIPS FOR THE BUSY RESTAURANT MANAGER

Soy: Facts, Myths and Why It’s In Our Recipe

Plant-Based Burger Confidence: How We Know You’ll Like Impossible^TM Burger “Very Much”

Setting the record straight: How PETA extremists are undermining their own mission

Summer 2018: Hiring Tomorrow’s Changemakers

The Public Health Consequences of Animal Agriculture

Make tofu. Cook dal. Eat Impossible^TM

The Mission that Motivates Us

Our Commitment to Nutrition and Health: Sodium and the Impossible Burger

Science for the Plate & Planet: What drives innovation at Impossible Foods

Made in Oakland: A look into Impossible Foods’ roots in the East Bay

Chef Michael Symon on “Why Impossible”

FACTS: PROCESSED FOODS AND IMPOSSIBLE BURGER

Setting the record straight: More lies from anti-GMO activist group Center for Food Safety

Davos: What’s for Dinner

Setting the Record Straight: Heme & health

Introducing Impossible to the National Restaurant Association Show

How GMOs can save civilization (and probably already have)

Heme, Health, and the Plant-Based Diet

Impossible PRIDE: Embracing LGBTQ+ at Impossible Foods

Setting the record straight (again): What Bloomberg can’t get right about the Impossible Burger

Setting the record straight: How “Moms Across America” lies to promote a dangerous, fundamentalist agenda

What is freedom? A message from the Impossible Black Employee Resource Group

Setting the record straight: An open letter to Lightlife in response to its false claims about Impossible Foods’ ingredients

IMPOSSIBLE FOOD'S COMMITMENT TO FOOD SAFETY: HOW AND WHY WE TEST FOR PESTICIDES

Our Commitment To You And Our Planet Led Us To GM Soy As Plant-based Protein

Why Restaurants Buy Impossible: An Inside Sales Perspective

The First Kosher Cheeseburger You Say?

National Allergy and Asthma Awareness Month: What you need to know about the Impossible Burger (2020 Update)

Filling the Protein Gap

How a Consumer-Driven Transformation to a Plant-based Food System Can Turn Back the Clock on Climate Change

One mission, many ways: 7 earth-forward companies we know and love

Setting the Record Straight: Don’t believe anti-science fundamentalists or their preposterous propaganda

Setting the record straight: How this snarky op-ed distorts the truth

(The Impossible) BreakfastClub: Sharing humankind’s most precious morning ritual

WAYS TO SUPPORT YOUR LOCAL RESTAURANTS AND COMMUNITIES DURING COVID-19

Happy Earth Day, We Made You Something.

In It Together: #ImpossibleCommunity

Impossible^TM: The Cookbook is Here!

WHAT IF?

The Impossible Foods Blog

(WELCOME)

WE’RE SO GLAD YOU’RE HERE

Adam Weiss is on a mission to create a national plant-based fast food brand

How to Attract Millennials and Gen Z to Your Restaurant

Meet May Chow, the LGBTQ+ Chef who is Taking Over Asia's Food Scene

All Blogs

Selena Cuffe is bringing delicious and sustainable food to HBCUs

Making Space for Otherness Everywhere

How to Attract Millennials and Gen Z to Your Restaurant

Adam Weiss is on a mission to create a national plant-based fast food brand

Announcing the 2021 Women Building the Future Honorees

85°C Bakery Cafe Just Launched a New ImpossibleTM BBQ Bun and the Crowd Is Going Wild

Sell more ImpossibleTM Burger at your Restaurant

Meet May Chow, the LGBTQ+ Chef who is Taking Over Asia's Food Scene

Restaurant Insights: What’s on the Menu this Summer?

How to Add Plant-based Meat to Your Menu in 4 Easy Steps

Meet Little Green Cyclo: Vietnamese Food Truck Owners Turned Award-winning Food and Beverage Business Leaders

Easy Memorial Day Marketing Ideas for Restaurants

How To Pick the Right Plant-Based Meat for your Restaurant

Impossible Foods’ Child Nutrition label supports schools participating in School Lunch and Breakfast Programs

Why does ImpossibleTM Burger taste like meat?

How to Store ImpossibleTM Burger

Soy: High-quality protein and nutrition for kids

4 Myths of Plant-Based Meat (+ why you should add ImpossibleTM products to your menu)

Why We Use Soy in ImpossibleTM Burger

How to Cook ImpossibleTM Sausage Made from Plants (+ why it is a must for your menu)

How to Cook ImpossibleTM Burger at Your Restaurant

10 Delicious ImpossibleTM Dishes to add to your Menu That Customers Will Love

4 Trends that are Defining the Future of Plant-based Food

5 Benefits of Adding Plant-Based Meat to Your Menu

KIDS RULE Insights Report

3 Easy Ways to Make Your Restaurant Dining Experience More Enjoyable

7 Ways to Get Customers in Your Restaurant on Cinco De Mayo (+ 10 Mexican recipe ideas)

What is in ImpossibleTM Burger? Your Customers' Questions Answered

3 Reasons ImpossibleTM Products Should be on Your Menu

10 Tips for Building Buzz for your Restaurant on Earth Day

How to Create and Launch New ImpossibleTM Menu Items: Tips from Rubio's Coastal Grill

White Castle CEO Lisa Ingram Shares Her Secrets for Bringing Innovation to an Iconic 100 year-old Brand

HOW MARY SUE MILLIKEN DITCHED THE PATRIARCHY AND IS NOW TEACHING OTHER CHEFS TO DO THE SAME.

Katy Velazquez is changing the food industry with tasty Mexican dishes

Tanya Holland's mission to make delicious food accessible for everyone

Introducing the Winners of the 2021 Plate to Planet Challenge!

10 Meaty Recipes with ImpossibleTM Burger for Meatless Fridays

Unapologetically Processed

Better prices for consumers, bigger impact on the planet: why we’re dropping our prices in grocery stores.

Impossible Foods' bold mission starts with prioritizing workplace equality

How folate, a micronutrient in ImpossibleTM Burger, is important for a healthy pregnancy

A Q&A with Impossible Foods’ newest board member, Christiana Figueres

Inside Impossible Foods: Our Shared Values

Small Actions for Big Change

15 RESTAURANT MARKETING TIPS FOR THE BUSY RESTAURANT MANAGER

Soy: Facts, Myths and Why It’s In Our Recipe

Plant-Based Burger Confidence: How We Know You’ll Like ImpossibleTM Burger “Very Much”

Setting the record straight: How PETA extremists are undermining their own mission

Summer 2018: Hiring Tomorrow’s Changemakers

The Public Health Consequences of Animal Agriculture

Make tofu. Cook dal. Eat ImpossibleTM

The Mission that Motivates Us

Our Commitment to Nutrition and Health: Sodium and the Impossible Burger

Science for the Plate & Planet: What drives innovation at Impossible Foods

Made in Oakland: A look into Impossible Foods’ roots in the East Bay

Chef Michael Symon on “Why Impossible”

FACTS: PROCESSED FOODS AND IMPOSSIBLE BURGER

Setting the record straight: More lies from anti-GMO activist group Center for Food Safety

Davos: What’s for Dinner

Setting the Record Straight: Heme & health

Introducing Impossible to the National Restaurant Association Show

How GMOs can save civilization (and probably already have)

Heme, Health, and the Plant-Based Diet

Impossible PRIDE: Embracing LGBTQ+ at Impossible Foods

Setting the record straight (again): What Bloomberg can’t get right about the Impossible Burger

Setting the record straight: How “Moms Across America” lies to promote a dangerous, fundamentalist agenda

What is freedom? A message from the Impossible Black Employee Resource Group

Setting the record straight: An open letter to Lightlife in response to its false claims about Impossible Foods’ ingredients

IMPOSSIBLE FOOD'S COMMITMENT TO FOOD SAFETY: HOW AND WHY WE TEST FOR PESTICIDES

Our Commitment To You And Our Planet Led Us To GM Soy As Plant-based Protein

Why Restaurants Buy Impossible: An Inside Sales Perspective

The First Kosher Cheeseburger You Say?

85°C Bakery Cafe Just Launched a New Impossible^TM BBQ Bun and the Crowd Is Going Wild

Sell more Impossible^TM Burger at your Restaurant

Why does Impossible^TM Burger taste like meat?

How to Store Impossible^TM Burger

4 Myths of Plant-Based Meat (+ why you should add Impossible^TM products to your menu)

Why We Use Soy in Impossible^TM Burger

How to Cook Impossible^TM Sausage Made from Plants (+ why it is a must for your menu)

How to Cook Impossible^TM Burger at Your Restaurant

10 Delicious Impossible^TM Dishes to add to your Menu That Customers Will Love

What is in Impossible^TM Burger? Your Customers' Questions Answered

3 Reasons Impossible^TM Products Should be on Your Menu

How to Create and Launch New Impossible^TM Menu Items: Tips from Rubio's Coastal Grill

10 Meaty Recipes with Impossible^TM Burger for Meatless Fridays

How folate, a micronutrient in Impossible^TM Burger, is important for a healthy pregnancy

Plant-Based Burger Confidence: How We Know You’ll Like Impossible^TM Burger “Very Much”

Make tofu. Cook dal. Eat Impossible^TM