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Rebuilt The “Red Meat” by Impossible Foods

Creating Plant-Based Meats and Cheese

“I’m a carnivore, I’m a proud carnivore, I love hamburgers but guilty of the calories” -most of America, maybe most of the world

Impossible Foods 28f0bc9

  • CEO and Founder by Dr. Patrick O. Brown
  • Founded 2011
  • HQ Redwood City CA
  • Total VC Funding $74 million to Series C

Talking Points:

  • Price Guidelines $$ compared to organic grass-fed meats
  • Breakdown molecules, select the proteins out of the plant substance
  • One ingredient Spanish but just the components (molecules) that taste like real red meat
  • The efforts to produce a product for the meat lovers
  • Rebuilt the meat
  • Creating Plant-based meats and cheese
  • “Impossible Burger due out in 2016”
  • Founded by Stanford biochemistry professor
  • Disrupting Global Food
  • Price Guidelines $$ compared to organic grass-fed meats
  • Breakdown molecules, select the proteins out of the plant substance
  • One ingredient Spanish but just the components (molecules) that taste like real red meat

The `Impossible’ Burger: Made Entirely From PlantsBurger_MFP_White_v4

Nov. 6 (Bloomberg) – Impossible Foods CEO and Co-Founder Patrick Brown discusses his company’s products which are made entirely from plants, creating a sustainable source of food and why he says his products are made a better way with Bloomberg’s Angie Lau on “First Up.” (Source: Bloomberg) read more here…

Impossible Foods Building the Next Bloody, But Meatless, Burger
by Leon Kaye on Monday, Oct 13th, 2014

If plant-based protein becomes the norm — and meat production becomes only a minor, not major, contributor to the world’s problems coming from carbon emissions and pollution — then much of the credit should go to Stanford University researcher Patrick Brown. read more here…

I Vant to Suck Your. . . Plant Blood?
Madison Kotack is SIERRA’s acting Web Editor.

“I remember this [taste],” said 60-year-old Dr. Patrick Brown, Stanford University professor and founder of Impossible Foods, “This is what it felt like to get punched in the face!” Brown was describing the unmistakable taste of blood—except this time it was plant blood. read more here…

The veggie burger that bleeds like real meat
by Michelle Starr @riding red /October 12, 2014 8:24 PM PDT

A biochemistry Patrick Brown professor has invented a meat-free burger that looks and bleeds juice just like the beef you cook on your grill. read more here…

“[Heme] is basically 99 percent of the secret to meat flavor. Heme is the molecule that makes meat taste like meat. It’s the reason meat tastes like nothing else. It’s the reason why red meat, which has more heme, tastes meatier to people than white meat,” Patrick Brown said.

Update: 10/07/2015

Impossible Foods, a four-year-old, Redwood City, Ca. -based company at work on a new generation of meats and cheeses made entirely from plants, has raised $108 million in new funding from a powerful group of backers. read more…