Our mission is to make delicious meat that’s packed with nutrients, better for the planet, and way better for animals.
Impossible Foods is a company that develops plant-based substitutes for meat products. Their mission is to drastically reduce humanity's destructive impact on the global environment by completely replacing the use of animals as a food production technology. The company's flagship product, the Impossible Burger, is designed to look, cook, and taste like traditional ground beef but is made entirely from plants.
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A plant-based burger that mimics the taste, texture, and cooking properties of beef.
Focused on reducing environmental impact by offering plant-based alternatives to meat.
Utilizes cutting-edge science and technology to create meat from plants.
Offers a healthier alternative to meat with no cholesterol, less saturated fat, and more.
Aims to significantly reduce the global environmental footprint of food production.
Invests heavily in R&D to improve and expand its product line.
Collaborates with restaurants and food services worldwide to offer Impossible products.
Works to make plant-based meats widely available in supermarkets and restaurants.
Prioritizes the taste and texture to ensure it closely resembles traditional meat.
Provides detailed nutritional information for all products to help consumers make informed choices.
Patrick O. Brown, M.D., Ph.D., a former biochemistry professor at Stanford University.
Redwood City, California, United States.
Includes the Impossible Burger, Impossible Sausage, and Impossible Pork.
Claims to use 96% less land, 87% less water, and 89% fewer greenhouse gas emissions compared to beef from a cow.
Has received numerous awards for innovation and sustainability in the food industry.
Backed by high-profile investors including Bill Gates, Google Ventures, and Khosla Ventures.
Products are available in thousands of restaurants and retail locations across the United States, Asia, and the Middle East.
Aims to eliminate the need for animals in the food chain by 2035.
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