Based in California’s Silicon Valley, Impossible Foods makes delicious, nutritious meat and dairy products from plants — with a much smaller environmental footprint than meat from animals. The privately held company was founded in 2011 by Patrick O. Brown, M.D., Ph.D., Professor Emeritus of Biochemistry at Stanford University and a former Howard Hughes Medical Institute investigator.
Impossible Foods first launched in Singapore in March 2019. Today, Impossible™ Meat is served in nearly 17,000 restaurants across the U.S., Hong Kong, Macau, and Singapore--and this number continues to grow.
Together, we’re transforming the global food system by creating better ways to make meat, dairy and fish without using animals -- delicious, good for the people, and good for the planet. Our approach: understand what people love about meat, dairy, and fish, and then explore the plant world for specific ingredients that recreate those experiences. In 2016, we launched the Impossible™ Burger: meat made from plants, for people who love to eat meat.