Impossible Foods brings a meatless burger to Oakland

On March 22 Impossible Foods launched a "meat" manufacturing site in East Oakland. Video by Robin Simmonds, Marc Vertabedian and Rachel Loyd.

On March 22, Impossible Foods launched a meatless burger manufacturing facility in East Oakland. All their burgers are plant-based: They’re made of wheat, potato plant parts, coconut oil and an organic compound called heme.

Impossible Foods Chief Operations Officer David Lee said heme gives the burger the color and taste of authentic red meat. UC Berkeley professor Ricardo San Martin said there’s not enough research on the meat substitute yet and it’s very expensive. The burgers cost between $12 and $19 in restaurants.

The new facility will allow Impossible Burger to distribute the “meat” to over 1,000 restaurants across the country. Just a few weeks ago they debuted in three San Francisco eateries: KronnerBurger, Public House and Vina Enoteca.

One Comment

  1. Debra Shapiro

    A few errors here: the Impossible Burger debuted in SF at Jardinaire and Cockscomb. Vino Enotica is in Palo Alto. This is not competing with cheap burgers. It is competing with high end burgers one might find at Spruce, for example.
    The quotes from the UCB professor are a bit misleading. To say “there isn’t enough research” on this product may make some concerned about it’s safety.
    The truth is, we cannot keep consuming meat from animals. We are destroying the environment and we just don’t have the land, water, or fossil fuel to make a predominately carnivorous diet work for the billions of humans on the earth. This is an alternative for when folks feel the need to chew something “meaty.”
    The ideal diet for humans, the environment and, in fact, all living things, is a predominantly plant based diet. The research is overwhelming and irrefutable.

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