“This summer, diners in New York, San Francisco and Los Angeles will get their hands on a hamburger that has been five years in the making.
The burger looks, tastes and smells like beef — except it’s made entirely from plants. It sizzles on the grill and even browns and oozes fat when it cooks. It’s the brainchild of former Stanford biochemist Patrick Brown and his research team at Northern California-based Impossible Foods.
The startup’s goal is like many in Silicon Valley — to create a product that will change the world.
“The demand for meat is going through the roof, and the world is not going to be able to satisfy that using animals — there’s just not enough space, not enough water,” says Brown, Impossible Foods’ founder and CEO.”