Founded in 2011 by Stanford professor Dr. Patrick O. Brown, Impossible Foods seeks to do, well… the impossible. By analyzing animals at the molecular level, the company selects proteins and nutrients from plants to recreate the experience of eating animal products. By doing so, they hope to create food that lacks the negative health and environmental impact of livestock products but contains all the taste and texture we’ve come to love. Best yet, it seems to be working so far.
Though the company originally made their product in small batches, in March of 2017 they managed to open a full-scale factory in Oakland, California. Capable of producing one million pounds of plant-based burger meat per month, the company has since partnered with the likes of Bareburger (NYC), Unami Burger in California, and Hopdoddy in Texas. With over 50 locations now being served, their strategy seems to be paying off and company officials say foot traffic at some restaurants have increased 130 percent because of the Impossible Burger.
With funding and backing from Alphabet’s GV (formerly Google Ventures), Khosla Ventures, and even Bill Gates, the company has grand plans for its future. Founder Dr. Patrick O. Brown hopes to expand into other food alternatives, and offer things such as plant-based fish, eggs, and dairy.
Though some people may laugh at the idea of plant-based meat, it might be just the thing we need to improve our standard of living. Today, agriculture is estimated to produce 14 percent of the world’s greenhouse gases, and a single cow produces enough methane to match the pollution of a car in a single day. With 1.5 billion cows worldwide and billions of other grazing animals producing methane every day, this all adds up to a huge environmental issue. By producing plant-based meat, we can produce food that’s healthy for us and our planet.
Images: Impossible Foods