Market Overview

Impossible Foods' 2018 Impact Report Details the Food Tech Startup's Strategic Roadmap

  • Food tech startup charts progress toward its founding goal of
    eliminating the need for animals as a food production technology by
  • Flagship product, the Impossible™ Burger, is now served at more
    than 3,000 restaurants in the United States, Hong Kong and Macau -- up
    from 40 restaurants one year ago
  • Company is hiring a second shift of employees to double production
    at its first large-scale factory, in Oakland, Calif.

Impossible Foods published its 2018 impact report today, an annual
update on the food tech startup's mission, business and strategic

Impossible Foods makes meat directly from plants -- with a much smaller
environmental footprint than meat from animals. The company uses modern
science and technology to create wholesome and nutritious food, restore
natural ecosystems and feed a growing population sustainably.

The Impossible Burger is now available in at least 3,000 locations in
the United States, Hong Kong and Macao -- up from only 40 restaurants
one year ago. Americans have eaten about 6 million Impossible Burgers
since July 2016, when the product first debuted to
lines-around-the-block crowds at Chef David Chang's trendsetting
restaurant Momofuku Nishi in New York City.


The Impossible Burger is now served in a wide range of restaurants --
from taquerias and food trucks to fine-dining establishments and
America's most beloved "better burger" concepts Fatburger, Umami Burger,
Hopdoddy, The Counter, and B Spot (the Midwest burger restaurant owned
by Chef
Michael Symon
). Chefs have launched menu items such as Impossible
tacos, pizza, empanadas, Cantonese baos, noodle dishes, kefta,
meatballs, nachos, omelettes, breakfast sandwiches and other fare.

Earlier this year, America's original fast-food restaurant, White
Castle, added
the Impossible Slider
to menus in 140 restaurants nationwide. More
fast-food restaurants and casual chains will begin serving the
Impossible Burger later this year.

To meet growing demand, Impossible Foods is hiring a second shift of
employees to double production at its first large-scale factory, in
Oakland, California. The company has raised more than $450 million in
funding since the company was founded.

CEO and Founder Dr. Patrick Brown said Impossible Foods is on track to
eliminate the need for animals as a food production technology by 2035.

"Until today, the only technology we've known that can turn plants into
meat has been animals -- but cows, pigs, chicken and fish are terribly
at turning plants into meat. We now know how to make
meat better -- by making it directly from plants," Brown said. "In
eliminating the need for animals in the food system, we will return
massive tracts of land to biodiversity, reduce food insecurity and
global conflicts, and let the Earth heal itself. Eliminating the need
for animals in the food system is the easiest path to preserve our
planet -- without compromising quality of life."


The key ingredient to making meat sustainably is heme -- an essential
molecular building block of life, one of nature's most ubiquitous
molecules. It is most familiar as the molecule that carries oxygen in
your blood.

Heme is in virtually all the food we eat, and it's particularly abundant
in animal muscle. It's the abundance of heme that makes meat (both meat
from animal carcasses and Impossible Foods' meat from plants) uniquely
delicious and craveable. Heme is totally
safe to eat
; in fact, it's required for life.

To satisfy the global demand for meat at a fraction of the environmental
impact, Impossible Foods developed a far more sustainable, scalable and
affordable way to make heme and therefore meat, without the catastrophic
environmental impact of livestock
. The company genetically
and ferments yeast to produce a heme protein naturally
found in plants, called soy leghemoglobin.

The heme in the Impossible Burger is identical
to the essential heme humans have been consuming for hundreds of
thousands of years in meat — and while the Impossible Burger delivers
all the craveable depth of beef, it uses far fewer resources.

Producing the Impossible Burger uses about 75% less water, generates
about 87% less greenhouse gases and requires around 95% less land than
conventional ground beef from cows.


The 2018 sustainability report, "Mission: Earth," candidly charts
Impossible Foods' progress -- including its biggest challenges -- in the
pursuit of its 2035 vision.

The report also highlights the results of a study from researchers at
Denmark Technical University to understand the impacts of adoption of
Impossible Foods' product at a national scale. Those researchers
(academics and experts who have no stake in Impossible Foods) found that
if Americans were to replace 50% of ground beef from cows with
Impossible Foods' plant-based beef, we would conservatively:

  • Spare the atmosphere of at least 45 million metric tons of carbon --
    the equivalent of removing the emissions of at least 11 million
    drivers in the United States for a full year.
  • Save at least 3.2 trillion gallons of water -- equivalent to the water
    used by at least 90 million Americans in one year.
  • Release at least 190,000 square kilometers of land now being used for
    livestock and the crops they consume -- a land area the size of New
    England, which could be restored to healthy wildlife habitat, reducing
    atmospheric carbon in the process.

Impossible Foods' 2018 report also provides details about the company's
fledgling efforts to contribute to communities where it does business.
The startup launched partnerships this year with food banks that serve
those affected by food insecurity, including the nation's largest food
bank, in Alameda County, California. Impossible Foods is committed to
expanding its programs from Northern California to additional food banks

Learn more by reading the 2018
Impact Report online
or get technical details on the impacts of
Impossible Foods' plant-based meat in this 2018
paper published on the Public Library of Science


Based in Redwood City, Calif., Impossible Foods makes delicious,
nutritious meat and dairy products directly from plants -- with a much
smaller environmental footprint than foods from animals. The privately
held company was founded in 2011 by Patrick O. Brown, M.D., Ph.D.,
Professor Emeritus of Biochemistry at Stanford University and a former
Howard Hughes Medical Institute investigator. Investors include Khosla
Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking
Global Investors, Temasek and Open Philanthropy Project.

More information:

Press kit:

View Comments and Join the Discussion!