Impossible Burger

Impossible Foods was founded in 2011 by Patrick O. Brown, a professor emeritus of biochemistry at Stanford University, with the mission to eliminate the need for animal agriculture. The brand became famous for its use of soy leghemoglobin (heme), a molecule that gives the plant-based meat its characteristic savory flavor and appearance of bleeding like real beef.

While the brand is headquartered in Redwood City, California, its primary manufacturing occurs in large-scale facilities in Oakland and through co-manufacturing partnerships across the United States. As the brand has expanded internationally to markets like Canada, Hong Kong, and parts of Europe, it has utilized various regional distribution and production networks.

Impossible Foods remains a private company backed by high-profile venture capital firms and individual investors. It has resisted acquisition by larger food conglomerates, maintaining its independence to focus on its environmental and sustainability goals. By 2026, the company continues to lead the plant-based industry as a standalone entity, constantly iterating its recipes for burgers, nuggets, and sausages.