In California, Impossible Foods launched its first large-scale production facility to make at least 1 million pounds of plant-based meat per month – enough to serve 4 million people – within a year. The fully funded construction of the 67,000-square-foot plant is a state-of-the-art modernization of a brownfield factory formerly occupied by the bakery company Just Desserts.
“Our mission to transform the global food system is urgent, and the opportunity is huge, so we are embarking on one of the most ambitious scale-ups of any startup in the food industry,” Impossible Foods CEO and Founder Patrick O. Brown, M.D., Ph.D., said. “Our goal is to make delicious, sustainable, nutritious and affordable meat for everyone, as soon as possible.”
In addition to targeting supply to more than 1,000 restaurants when Oakland is ramped up, Impossible will introduce the flagship product into retail and international markets and develop other plant-based meat and dairy products.