The plant-based protein company, Impossible Foods is ramping up production on its “meat.” The Cali-based company has opened a new large-scale production facility in Oakland, California– which will produce at least 1 million pounds of meat a month.
The new site has the capacity to make 250 times more Impossible Burgers than at its current smaller faculties in Redwood City, California and New Jersey.
"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 Patrick O. Brown, M.D., Ph.D., Impossible Foods CEO and founder in a press release. "Our goal is to make delicious, sustainable, nutritious and affordable meat for everyone, as soon as possible."
The 67,000-square-foot plant will need 80 additional employees in order for the company to ramp up production. Oakwood’s mayor is pleased that Impossible Foods selected the city to set up its first large production facility.
"As a city with a long and rich manufacturing tradition and a proud history of leading social, environmental and economic justice movements, I'm thrilled to welcome a leading-edge company like Impossible Foods to Oakland," said Libby Schaaf, Oakland Mayor in a press release. "Their new facility will add to the fabric of Oakland's industrial corridor in East Oakland, bringing job opportunities for our residents and greater sustainability and innovation to our local and global food systems."
The company also announced that three new popular restaurants in the San Francisco area, KronnerByrger, Public House at AT&T Park, and Vina Enoteca will be serving the Impossible Burger. The burger was first debuted in July of 2016 at renowned chef David Chang’s Momofuku Nishi. Last month, the multi-unit chain Bareburger started serving Impossible’s plant-based burger and will be adding the burger to more of the stores’ menus when the company ramps up production.
“The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases and requires around 95% less land than conventional ground beef from cows. It's produced without hormones, antibiotics, cholesterol or artificial flavors,” according to a press release by the company.
“The Impossible Burger is debuting at more and more fine-dining restaurants and multi-unit chains throughout the United States. When the Oakland site is fully ramped up, Impossible Foods will be able to supply Impossible Burgers to more than 1,000 restaurants -- up from eight today.”
So in the not so distant future, it won’t be impossible to find an Impossible Burger.