Meat+Poultry - April 2018 - 25

goal, and replacing meat with plantbased proteins as the finishing medal.

MISSION: IMPOSSIBLE BURGER
His growing team's first foray into
the food industry was to develop
one of the most-consumed types of
meat in US-based restaurants: ground
beef, and specifically hamburgers.
The Impossible Burger was launched
commercially July 26, 2016, at New
York's Momofuku Nishi. It's now on
the menu of 840 restaurants across
the country. It was the lowest-hanging
carnivorous fruit and targeting the

foodservice market seemed to make
the most sense for the opportunistic
entrepreneur. Word of Brown's
endeavor has lured throngs of ecominded employees who've joined the
company, most with master's degrees
and many with Ph.D.s and specialties
ranging from biochemistry to food
science to ecology and beyond. The
Silicon Valley-based team is fueled by a
shared passion to be a part of a solution
to what they believe is the population
equivalent of a devastating asteroid
tracking toward Earth at an unrelenting
speed and an ETA that is uncertain.
This past December, officials from
Impossible Foods opened the doors
wide to provide a transparent tour of its
Redwood City, California, headquarters,
where it houses its offices, a state-ofthe-art food lab (where cameras are
prohibited) and a test kitchen, where
scientists and researchers from all
over the world collaborate on not only
the Impossible Burger, but also on
developing other plant-based versions
of pork, chicken, seafood and dairy
products. The headquarters is about 35
miles south of the company's recently
opened production plant in Oakland,
where wannabe meat patties are
churned out in a matter not unlike the
company's animal-based counterparts,
minus the slaughtering of any cattle.
During the open house, a cozy room
full of media members watched as
Brown's team demonstrated and
explained on a tabletop scale, the
process and technology behind
creating its Impossible Burger. A
cooking demonstration followed as did
a tasting of the burgers, all while the
history of the company, its mission and
the vision of its founder was espoused
by eager members of the team and
later by a laid back, hoodie-clad
Brown, alongside his top executives.

SUSTAINING STRATEGY
Rebekah Moses is sustainability and
agriculture manager at Impossible
Foods. Her focus is assessing
Impossible's environmental impact and

IMPOSSIBLE
INGREDIENTS
The Impossible Burger's
plant-based recipe includes
the following ingredients:
WATER, TEXTURED WHEAT PROTEIN,
COCONUT OIL, POTATO PROTEIN,
NATURAL FLAVORS, 2 PERCENT OR LESS
OF LEGHEMOGLOBIN ("HEME"), YEAST
EXTRACT, SALT, SOY PROTEIN ISOLATE,
KONJAC GUM, XANTHAN GUM, THIAMIN
(VITAMIN B1), ZINC, NIACIN, VITAMIN B6,
RIBOFLAVIN (VITAMIN B2), VITAMIN B12.
CONTAINS SOY, WHEAT.

sustainability strategy and comparing
it with the traditional system used by
the livestock-based industry. She also
works on commercialization at the field
level on the company's new protein
feedstocks. With a background in
agricultural ecology, Moses' experience
includes conducting research focused
on plants, birds, bugs and working with
farmers for about seven years before
joining Impossible over a year ago. She
points out how, while working toward
a master's at UC Davis, she worked at a
research ranch owned by the university
where organic agriculture was the
focus. During her time there she was
exposed to the university's production
of grass-fed cattle. That exposure to
the raising and grazing side of the beef
industry left her with one takeaway:
"This is not a system that lends itself
to expansion very well at all," she
says. And that's when she heard about
the pursuits of Impossible Foods, and
Brown's search for scalable alternatives
in the food system for delivering
meat and dairy products. "That was
exactly what Pat was thinking six or
seven years ago when he founded this
company," Moses says.
She and many others at the
company were inspired by the fact that
Brown left a prestigious career as an
MD doing research in his own lab at
Stanford, saying, "It speaks volumes
about his belief in the endeavor of
www.meatpoultry.com | 04.18 | MEAT+ POULTRY

25


http://www.meatpoultry.com

Meat+Poultry - April 2018

Table of Contents for the Digital Edition of Meat+Poultry - April 2018

Meat+Poultry - April 2018
CONTENTS
COMMENTARY - Behind the smoke
BUSINESS NOTES - MCDONALD’S EXPANDS USE OF FRESH BEEF ACROSS THE US
CARGILL PROTEIN TO CONSOLIDATE WAREHOUSING
WALMART TO EXPAND ONLINE GROCERY DELIVERY
COURT ORDERS RELEASE OF JOESLEY BATISTA
WAYNE FARMS OPENS INNOVATION CENTER
PERDUE TO IMPLEMENT CAS TECHNOLOGY
WASHINGTON - Withdrawing organic rule
NEWS PERSPECTIVE - Dashboard dilemmas
BURGER REPORT - Betting on burgers
ALTERNATIVE PROTEINS - Faking it or making it?
PACKAGING SOLUTIONS - Preferred packaging
FOODSERVICE - BENEFITS OF BLENDING
FOOD SAFETY - Balancing PREVENTION and DETECTION
INGREDIENT ISSUES - All about apearance
SMALL BUSINESS MATTERS - MEAT MANIA
COMPANY PROFILE - Getting in THE GAME
MERCHANDISING - EVOLVING FROM THE front porch
LABOR - Monitoring off-the-clock work
FROM THE CORRAL - The value of global perspectives
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - April 2018 - Meat+Poultry - April 2018
Meat+Poultry - April 2018 - Meat+Poultry - April 2018
Meat+Poultry - April 2018 - 2
Meat+Poultry - April 2018 - 3
Meat+Poultry - April 2018 - CONTENTS
Meat+Poultry - April 2018 - 5
Meat+Poultry - April 2018 - 6
Meat+Poultry - April 2018 - 7
Meat+Poultry - April 2018 - COMMENTARY - Behind the smoke
Meat+Poultry - April 2018 - 9
Meat+Poultry - April 2018 - WALMART TO EXPAND ONLINE GROCERY DELIVERY
Meat+Poultry - April 2018 - 11
Meat+Poultry - April 2018 - WAYNE FARMS OPENS INNOVATION CENTER
Meat+Poultry - April 2018 - PERDUE TO IMPLEMENT CAS TECHNOLOGY
Meat+Poultry - April 2018 - WASHINGTON - Withdrawing organic rule
Meat+Poultry - April 2018 - 15
Meat+Poultry - April 2018 - NEWS PERSPECTIVE - Dashboard dilemmas
Meat+Poultry - April 2018 - 17
Meat+Poultry - April 2018 - 18
Meat+Poultry - April 2018 - 19
Meat+Poultry - April 2018 - 20
Meat+Poultry - April 2018 - 21
Meat+Poultry - April 2018 - BURGER REPORT - Betting on burgers
Meat+Poultry - April 2018 - 23
Meat+Poultry - April 2018 - ALTERNATIVE PROTEINS - Faking it or making it?
Meat+Poultry - April 2018 - 25
Meat+Poultry - April 2018 - 26
Meat+Poultry - April 2018 - 27
Meat+Poultry - April 2018 - 28
Meat+Poultry - April 2018 - 29
Meat+Poultry - April 2018 - 30
Meat+Poultry - April 2018 - 31
Meat+Poultry - April 2018 - 32
Meat+Poultry - April 2018 - 33
Meat+Poultry - April 2018 - 34
Meat+Poultry - April 2018 - 35
Meat+Poultry - April 2018 - 36
Meat+Poultry - April 2018 - 37
Meat+Poultry - April 2018 - 38
Meat+Poultry - April 2018 - 39
Meat+Poultry - April 2018 - 40
Meat+Poultry - April 2018 - 41
Meat+Poultry - April 2018 - 42
Meat+Poultry - April 2018 - 43
Meat+Poultry - April 2018 - PACKAGING SOLUTIONS - Preferred packaging
Meat+Poultry - April 2018 - 45
Meat+Poultry - April 2018 - 46
Meat+Poultry - April 2018 - 47
Meat+Poultry - April 2018 - 48
Meat+Poultry - April 2018 - 49
Meat+Poultry - April 2018 - 50
Meat+Poultry - April 2018 - rollstock - A
Meat+Poultry - April 2018 - rollstock - B
Meat+Poultry - April 2018 - 51
Meat+Poultry - April 2018 - 52
Meat+Poultry - April 2018 - 53
Meat+Poultry - April 2018 - FOODSERVICE - BENEFITS OF BLENDING
Meat+Poultry - April 2018 - 55
Meat+Poultry - April 2018 - 56
Meat+Poultry - April 2018 - 57
Meat+Poultry - April 2018 - 58
Meat+Poultry - April 2018 - 59
Meat+Poultry - April 2018 - FOOD SAFETY - Balancing PREVENTION and DETECTION
Meat+Poultry - April 2018 - 61
Meat+Poultry - April 2018 - 62
Meat+Poultry - April 2018 - 63
Meat+Poultry - April 2018 - INGREDIENT ISSUES - All about apearance
Meat+Poultry - April 2018 - 65
Meat+Poultry - April 2018 - 66
Meat+Poultry - April 2018 - 67
Meat+Poultry - April 2018 - 68
Meat+Poultry - April 2018 - 69
Meat+Poultry - April 2018 - 70
Meat+Poultry - April 2018 - 71
Meat+Poultry - April 2018 - SMALL BUSINESS MATTERS - MEAT MANIA
Meat+Poultry - April 2018 - 73
Meat+Poultry - April 2018 - 74
Meat+Poultry - April 2018 - 75
Meat+Poultry - April 2018 - 76
Meat+Poultry - April 2018 - 77
Meat+Poultry - April 2018 - 78
Meat+Poultry - April 2018 - 79
Meat+Poultry - April 2018 - COMPANY PROFILE - Getting in THE GAME
Meat+Poultry - April 2018 - 81
Meat+Poultry - April 2018 - 82
Meat+Poultry - April 2018 - 83
Meat+Poultry - April 2018 - MERCHANDISING - EVOLVING FROM THE front porch
Meat+Poultry - April 2018 - 85
Meat+Poultry - April 2018 - 86
Meat+Poultry - April 2018 - 87
Meat+Poultry - April 2018 - LABOR - Monitoring off-the-clock work
Meat+Poultry - April 2018 - 89
Meat+Poultry - April 2018 - FROM THE CORRAL - The value of global perspectives
Meat+Poultry - April 2018 - 91
Meat+Poultry - April 2018 - CALENDAR
Meat+Poultry - April 2018 - 93
Meat+Poultry - April 2018 - NAMES IN THE NEWS
Meat+Poultry - April 2018 - 95
Meat+Poultry - April 2018 - 96
Meat+Poultry - April 2018 - 97
Meat+Poultry - April 2018 - SHOWCASE
Meat+Poultry - April 2018 - 99
Meat+Poultry - April 2018 - CLASSIFIEDS
Meat+Poultry - April 2018 - 101
Meat+Poultry - April 2018 - 102
Meat+Poultry - April 2018 - 103
Meat+Poultry - April 2018 - 104
Meat+Poultry - April 2018 - ADVERTISERS
Meat+Poultry - April 2018 - THE INSIDER
Meat+Poultry - April 2018 - 107
Meat+Poultry - April 2018 - 108
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