ABOUT IMPOSSIBLE FOODS
Updated October 2022
Our mission is to restore biodiversity and reduce the impact of climate change by transforming the global food system. To do this, we’re making delicious, nutritious, affordable and sustainable meat, fish and dairy from plants.
Animal meat production uses nearly half of the world’s land, is responsible for at least 15% of global greenhouse gas emissions and consumes 25% of the world’s freshwater. We make meat from plants using a small fraction of the land, water and energy — so people can keep eating the foods they love, without harming the planet they love.
During a sabbatical in 2009, Stanford University Professor Dr. Patrick O. Brown decided to switch the course of his career to address the urgent problem of climate change. In particular, he wanted to make the global food system sustainable by recreating meat, fish and dairy foods, from plants, with a much lower carbon footprint than their animal counterparts. Pat brought together a team of top scientists to analyze meat at the molecular level and determine precisely why meat looks, cooks and tastes the way it does. Together, Impossible Foods’ scientists developed a world-class archive of proprietary research and technology to recreate the entire sensory experience of meat, dairy and fish using plants.
Founded on: July 16, 2011
Headquarters: Redwood City, California, USA
Markets: USA, Australia, Canada, Hong Kong, Macau, United Kingdom, Singapore, New Zealand, UAE
Our first large-scale food manufacturing site is located in Oakland, California. We are also partnered with a co-manufacturer, OSI, which provides additional manufacturing capacity for our products.
WHAT IS HEME
Heme is an iron-containing molecule found in every living organism — both plants and animals. Impossible Foods’ scientists discovered early in their research that heme is what makes meat taste like meat. Impossible™ products get their heme from the protein soy leghemoglobin, which can be naturally found in soy roots. Impossible Foods produces soy leghemoglobin through genetic engineering and fermentation. Thanks to heme, Impossible products have a rich, meaty flavor that satisfies even the most discerning meat-eaters — but it contains no animal products whatsoever.
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