Touch the Soil News #663 (Feature photo courtesy of Impossible Foods – this burger is not made of meat, but plant proteins)
Patrick O. Brown, M.D., Ph.D., is the founder of Impossible Foods. His company studied to the nth degree what is it that makes up hamburger and its taste. Once figuring that out, they went to plants looking for similar elements and ingredients. From this was born a “plant” hamburger that is dangerously close to real hamburger (see video below).
The company started in 2011, and are now almost to the point of mass production. They have been working with chefs in the San Francisco Bay area and New York City. As of this date, you can get an Impossible Foods Burger at 11 restaurants.
However, all of that is about to change. Impossible Foods is constructing a new 60,000 square foot factory in Oakland, California that will shortly produce 1 million pounds of Impossible Foods (plant based) hamburger a month. Impossible Foods hopes to supply over 1,000 restaurants by the end of 2017.