New Hope Network is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Impossible Foods raises another $75 million

The plant-based burger brand takes steps to address transparency and safety around its ingredients and practices.

Impossible Foods closed a $75 million investment this week after achieving significant milestones in intellectual property and food safety.

The lead investor in the round is Singapore-based investment company Temasek. Open Philanthropy Project, Bill Gates, Khosla Ventures and Horizon Ventures will also contribute to the round. The company is not providing additional financial details.

Impossible Foods makes meat directly from plants -- with a much smaller environmental footprint than meat from animals. The company’s flagship product, the Impossible Burger, is made through a simple combination of plant-based ingredients. A key ingredient is “soy leghemoglobin.” Soy leghemoglobin is a protein that carries “heme,” an iron-containing molecule that occurs naturally in every animal and plant.

Heme is an essential molecular building block of life, one of nature’s most ubiquitous molecules. It is most familiar as the molecule that carries oxygen in your blood.

Heme is super abundant in animal muscle. It’s the abundance of heme that makes meat uniquely delicious.

To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods discovered a scalable, affordable way to make heme without animals. The company genetically modifies yeast and uses fermentation to produce a heme protein naturally found in plants, called soy leghemoglobin.

The heme in the Impossible Burger is identical to the heme humans have been consuming for hundreds of thousands of years in meat, and while it delivers all the craveable depth of beef, it uses far fewer resources.

The Impossible Burger uses about 75 percent less water, generates about 87 percent fewer greenhouse gases and requires around 95 percent less land than conventional ground beef from cows. It's produced without hormones, antibiotics, cholesterol or artificial flavors.

Earlier this month, the US Patent and Trademark Office issued US Patent No. 9,700,067 covering Impossible Foods’ technology to use leghemoglobin in plant-based meat. The 200-person startup has more than 100 additional patents pending.

“Our scientists spent so much time and effort studying a single molecule--heme--because heme is what makes meat taste like meat,” said Impossible Foods CEO and Founder Patrick O. Brown, MD, PhD. “It turns out that finding a sustainable way to make massive amounts of heme from plants is a critical step in solving the world’s greatest environmental threat.”

In 2014, a panel of leading food safety experts gave the opinion that the Impossible Burger’s key ingredient, soy leghemoglobin, is “generally recognized as safe” (GRAS). GRAS means a food is safe to be consumed under U.S. regulations.

Additional testing, including a stringent rat feeding study, provided even more objective, scientific data that the product is safe. That 2016 study examined whether consumption of soy leghemoglobin in amounts orders of magnitude above normal dietary exposure would produce any adverse effects. There were none. And a comprehensive search of allergen databases found that soy leghemoglobin has a very low risk of allergenicity, and it’s shown no adverse effects in exhaustive testing.

Later this month, Impossible Foods will provide this study and additional data to the FDA, including the opinion of the expert panel. The FDA publishes such data online, available for public viewing.

“The No. 1 priority of Impossible Foods is the safety of our customers, and we believe that people want and deserve total transparency about the food they eat,” said Dr. Brown, a member of the National Academy of Sciences and the National Academy of Medicine. A 25-year professor of biochemistry at Stanford University, Dr. Brown is also co-founder of Public Library of Science, a nonprofit publisher founded to provide open access to science, technology and medical journals.

Source: Impossible Foods

TAGS: General
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.