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.