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Veggie burger that bleeds set to take on US market

• sfchronicle.com by Jonathan Kauffman

Now Redwood City's Impossible Foods, which makes this culinary curiosity, is rolling out the next phase in its ambitious plan to supplant animal agriculture with high-tech foods that mimic meat in every sense but the source. The company is moving into a factory in East Oakland that will soon be capable of producing 1 million pounds of the burgers every month. Impossible Foods is betting that the cachet the burger has earned will propel it into restaurants across the country.

On Wednesday, Impossible Foods held a ceremony, with Mayor Libby Schaaf in attendance, to open its 67,000-square-foot factory at 550 85th Avenue, last occupied by Just Desserts. The company expects to start commercial production by early summer.

CEO Pat Brown, who was a biochemistry professor at Stanford, founded Impossible Foods in 2011 because of his concerns over the environmental impact of meat production.

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