(HOW IT HAPPENS)
FROM PLANTS TO MEAT
We started with a question: What if we could make meat better? Our approach: understand exactly what people love about meat, dairy, and fish, and then explore the plant world for specific ingredients that recreate those experiences — the flavor, the texture, the juicy sizzle. The result? Meat from plants. Good for people, and the planet.
TINY MOLECULE. BIG FLAVOR.
Heme is what makes meat taste like meat. It’s an essential molecule found in every living plant and animal -- most abundantly in animals -- and something we’ve been eating and craving since the dawn of humanity. Here at Impossible Foods, our plant-based heme is made via fermentation of genetically engineered yeast, and safety-verified by America’s top food-safety experts and peer-reviewed academic journals. Watch more below.
(ALL ABOUT HEME)
(THE HEME PROCESS)
HOW IT’S MADE
We started by using the heme-containing protein from the roots of soy plants. It’s called soy leghemoglobin. We took the DNA from soy plants and inserted it into a genetically engineered yeast. And we ferment this yeast—very similar to the way Belgian beer is made. But instead of producing alcohol, our yeast multiply and produce a lot of heme. Why use genetic engineering? Read all about it on Medium:
(OUR SCIENTISTS)
TEAM IMPOSSIBLETM
Our R&D team is transforming our food system by turning plants into meat. Want to help solve the most urgent, important challenge facing the world today (and have fun doing it)? You’ll fit right in. Visit our careers page below.