Updated August 15, 2019


Our mission is to restore biodiversity and reduce the impact of climate change by transforming the global food system. To do this, we make delicious, nutritious, affordable and sustainable meat, fish and dairy directly from plants. Animal agriculture occupies nearly half of the world’s land, is responsible for 15% of global greenhouse gas emissions and consumes 25% of the world’s freshwater. We make meat using a small fraction of land, water and energy, so people can keep eating what 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 making meat, fish and dairy directly from plants — which have a much lower carbon footprint than meat, fish and dairy from animals. Pat brought together a team of top scientists to analyze meat at the molecular level and determine precisely why meat smells, handles, cooks and tastes the way it does. Together, we developed a world-class archive of proprietary research and technology to recreate the entire sensory experience of meat, dairy and fish using only plants. We debuted our first product, Impossible Burger, in 2016, and we plan to commercialize additional meat, fish and dairy products around the world.


Dr. Patrick (“Pat”) O. Brown, M.D. Ph.D: Professor Emeritus in Stanford University’s Biochemistry Department at the School of Medicine; co-founder of the Public Library of Science (PLOS); inventor of the DNA microarray; member of the United States National Academy of Sciences and the National Academy of Medicine; fellow of the American Association for the Advancement of Science; former investigator at the Howard Hughes Medical Institute; BS, MD, and PhD degrees from the University of Chicago.


Founded on: July 16, 2011

Number of Employees: 440

Headquarters: Redwood City, California, USA

Markets: USA, Hong Kong, Macau and Singapore


Our first large-scale food manufacturing site is located in Oakland, California. In July 2019, we announced a co-manufacturing collaboration with OSI, providing additional manufacturing capacity for the award-winning Impossible Burger.


Impossible Burger smells, handles, cooks and tastes like ground beef from cows. Our flagship product debuted in 2016 at Chef David Chang’s New York City restaurant, Momofuku Nishi, and is now sold at 15,000 restaurants in the United States, Hong Kong and Macau. It’s available at award-winning restaurants, momand-pop diners and even at multiple fast food chains. It’s served as tacos, empanadas, meatballs, dumplings — and of course, the classic American burger. Impossible Burger rivals ground beef from cows for taste, nutrition and culinary versatility. It has as much bioavailable iron and protein as a comparable serving of ground beef from cows, but has 0 mg cholesterol, 14 grams of total fat and 240 calories in a quarter-pound patty. (A quarter-pound, conventional “80/20” patty from cows has 80 mg cholesterol, 23 grams of total fat and 290 calories.) It’s delicious in any dish that uses ground beef — including stews, chili, sauces, braises, minces, meatballs, meat pies and more. It’s simple to cook on the BBQ, charbroiler, flat top grill, steamer or sauté pan. Impossible Burger contains no animal hormones or antibiotics, and is kosher, halal and gluten-free certified. And because it’s made from plants, it uses 96% less land, 87% less water and 89% fewer greenhouse gas emissions compared to conventional beef from cows.


Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% Or Less Of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamin Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.

Heme is an iron-containing molecule found in every living organism — both plants and animals. Impossible Foods’ scientists discovered heme is what makes meat taste like meat. Impossible Burger gets its heme from the protein soy leghemoglobin, which is naturally found in soy roots. Impossible Foods produces soy leghemoglobin through genetic engineering and fermentation. Thanks to heme, Impossible Burger has a rich, beefy flavor that satisfies the most discerning meat-eaters — but it contains no animal products whatsoever.


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