“The world loves meat. But relying on cows to make meat is land-hungry, water-thirsty, and pollution-heavy. That’s why we set out to do the impossible: make delicious meats that are good for people and the planet. It all starts with the Impossible Burger. But our world-renowned team of scientists are hard at work inventing more ways to make the foods we love most”. This is how Impossible Foods was started, with an appetite to change the world.
IT’S MORE THAN JUST A BURGER
Impossible Foods will make its debut in Asia next year, CEO Pat Brown told Fortune in an interview last week. Impossible Foods currently serves its meat-free burger in more than 300 restaurants in the U.S, and this move would be the company’s first foray into an international market.
The burger is made from simple, all-natural ingredients such as wheat, coconut oil, and potatoes. What makes the Impossible Burger unlike all others is an ingredient called heme. Heme is a basic building block of life on Earth, including plants, but it’s uniquely abundant in meat. The heme is what makes meat smell, sizzle, bleed, and taste gloriously meaty.