The company estimates that the new Oakland plant will be able to produce 1 million pounds of plant-based meat per month when running at full capacity, which it says is enough to enough to supply 1,000 restaurants. It also claims to be working on other plant-based meat and dairy substitutes.
Founded by former Stanford University biochemistry professor Pat Brown in 2011, Impossible Foods has become famous for its plant-based burger. The “meat” is primarily made from wheat and potato protein and flavored with coconut fat and “heme,” a hemoglobin-like molecule produced by genetically modified yeast cells. The latter lends a blood-like tint and flavor, earning the Impossible Burger the nickname “the veggie burger that bleeds” and drawing criticism from anti-GMO groups.
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