(HOW IT HAPPENS)
FROM PLANTS TO MEAT
It started with a question: What if we could make meat better? We gathered the brightest minds to study meat at the molecular level. Then we searched the plant world for ingredients with the precise properties needed to deliver the taste, texture, flavor and juicy sizzle that meat lovers crave. And that’s how we do it — meat from plants, without compromise.
TINY MOLECULE. BIG FLAVOR.
Heme: this molecule is an essential part of every living thing on our planet—plants and animals alike. It’s found in exceptionally high concentrations in meat from animals. That high concentration is what makes meat taste uniquely like meat. We’ve been eating and craving heme since the dawn of humanity. America’s top food-safety experts and peer-reviewed academic journals confirmed that our heme protein is completely safe to eat. Here at Impossible Foods, we’ve discovered how to make a lot of heme without animals. 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 turning simple plants into mouthwatering meat, making our food system sustainable. If you 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.