History of Impossible Foods
Impossible Foods was founded in 2011 by Pat Brown, a biochemist and professor at Stanford University, with the goal of creating plant-based alternatives to meat products that are more sustainable and environmentally friendly. The company sought to address the environmental and ethical concerns associated with animal agriculture by developing products that mimic the taste, texture, and appearance of meat using only plants. Their breakthrough came with the creation of the Impossible Burger, which uses a key ingredient, soy leghemoglobin, to replicate the 'meaty' flavor of beef.
The Impossible Burger quickly gained popularity due to its innovative approach and appeal to both vegetarians and meat-eaters alike. In 2016, the company launched its first product, the Impossible Burger, in select restaurants, followed by wider distribution. The brand expanded its product line to include other plant-based items, such as sausage and chicken, and gained partnerships with fast food chains and major retailers. Impossible Foods continues to focus on scaling up production to meet growing consumer demand and reducing the environmental footprint of its products.