Impossible Foods Inc. is a company that develops plant-based meat and dairy products made without animals. Headquartered in Redwood City, California, the company aims to give people the taste and nutritional benefits of meat without the negative health and environmental impacts of livestock products. The company researches animal products at the molecular level, then selects specific proteins and nutrients from plants to recreate the experience of meats and dairy products from animals. In 2009, Stanford biochemistry professor Patrick O. Brown decided to devote an 18-month sabbatical to eliminating industrial animal agriculture, which he determined at the time to be the world’s largest environmental problem. With other academics, Brown co-organized a conference in 2010 in Washington to raise awareness. But the National Research Council workshop, called "The Role of Animal Agriculture in a Sustainable 21st Century Global Food System,” had minimal impact; soon after, he decided the best way to reduce animal agriculture was to offer a competing product in the free market. He started the company in 2011. In July 2016, Impossible Foods launched the Impossible Burger, which "looks, cooks, smells, sizzles and taste like conventional ground beef but is made entirely from plants." Because it’s made entirely from plants, Impossible Foods says that an Impossible Burger uses 95% less land and 74% less water, and it emits about 87% less greenhouse gases than a burger from cows. The plant-based burger has more protein, less total fat and fewer calories than a similar-sized hamburger patty made with beef. The Impossible Burger has no cholesterol, antibiotics or synthetic hormones.
Highest paying job titles at Impossible Foods include Principal Scientist, Accounting Manager, and Director of HR