In California, Impossible Foods began producing Impossible Burgers for restaurants nationwide at the Company’s first large-scale plant in East Oakland. The plant is ramping up production and will eventually have the capacity to produce 1 million pounds of plant-based meat per month; enough to serve about 1 million quarter-pound Impossible Burgers per week.
“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,” said Impossible Foods CEO and Founder Patrick O. Brown, M.D., Ph.D. “Our goal is to make delicious, sustainable, nutritious and affordable meat for everyone, as soon as possible.”
After the plant is ramped up, Impossible will introduce Impossible Burgers in more restaurants, and, introduce the flagship product in retail and international markets. The company is also developing additional plant-based meat and dairy products.