Impossible Foods Inc.

Impossible Foods Inc.

Private Company
Public Company
Subsidiary of

Mission Statement:

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 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.


Founded on: July 16, 2011

Number of Employees: 600

Headquarters: Redwood City, California, USA

Markets: USA, Canada, Hong Kong, Macau and Singapore


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


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.



Their flagship product, Impossible Burger, smells, handles, cooks and tastes like ground beef from cows. The Impossible Burger is sold at restaurants in the United States, Hong Kong, Singapore and Macau. It’s available at thousands of restaurants, served as tacos, empanadas, meatballs, dumplings — and of course, the classic American burger. The Impossible Burger is also available in select grocery stores in the United States. It’s delicious in any dish that uses ground beef — and is simple to cook on the BBQ, charbroiler, flat top grill, steamer or sauté pan.

Impossible Burger 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.)

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.

Impossible Burger is made mostly of water, plant proteins, sunflower oil, coconut oil, and heme. The complete list of ingredients and nutritional information can be found on the company's FAQ page.


The award-winning breakfast patty debuted in the US in 2020 and quickly became available at more than 20,000 locations nationwide -- an unprecedented pace of growth.

Impossible Sausage is made of soy protein, coconut oil, sunflower oil, and heme. Unlike the Impossible Burger, Impossible Sausage does not contain potato protein.


Impossible Pork is characterized by its savory neutrality, adding depth and umami richness without being gamey or overpowering.

Impossible Pork contains no gluten, no animal hormones and no antibiotics. It has 16g protein, 3mg iron, 0 mg cholesterol, 13g total fat, 7g saturated fat and 220 calories in a 4-oz. serving. (Conventional “70/30” pork from animals contains 17g protein, 1mg iron, 86mg cholesterol, 32g total fat, 11g saturated fat and 350 calories in a 4-oz. serving.)

Impossible Pork is made of soy protein, coconut oil, sunflower oil, and heme. Unlike the Impossible Burger, Impossible Pork does not contain potato protein.


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 products gets their heme from the protein soy leghemoglobin, which is naturally found in soy roots. Impossible Foods produces soy leghemoglobin through genetic engineering and fermentation. Impossible products have a rich, meaty flavor that satisfies the most discerning meat-eaters because of heme — but it contains no animal products whatsoever.