Impossible Foods wants to use its technology to replicate other meats with plant-based protein, but producing seafood substitutes has many challenges.
- Impossible Foods, the startup based in Redwood City, California that introduced the “bloody” plant-based hamburger last year to great fanfare, is signaling that it plans to use the same technology to develop other non-animal protein.
- “We are looking at replacing all products derived from animals and fish is on the list, although somewhat far out,” said company spokeswoman Jessica Appelgren, according to Undercurrent News. She added that there are no further details available at this time on a possible plant-based “fish” product.
- Company founder and CEO Pat Brown, a biochemist, has patented the technology extracting heme — an iron-containing molecule — from soybeans to make the product closely resembling ground beef.