With the race on for finding the perfect plant-based solution for so many foods items today, Impossible Foods joined the competition in 2011 when it opened its doors in Silicon Valley. Impossible Foods was seeking to find all the plant based ingredients, which would be the perfect combination to make their “Impossible Burger.” What was the “Impossible Burger?” The Impossible Burger would have all of the characteristics of a regular beef burger but remain 100% plant-based. Were Impossible Foods seeking the impossible? It seemed to be for many, but in 2016 after many years of R&D the Impossible Foods food scientists emerged victorious with their flagship Impossible Burger, which looked, smelled, tasted, cooked, and even “bled” like a beef burger, but loyal to its goals remained 100% plant-based. Then for the real test, its debut of the Impossible Burger would allow critics to taste the burger, which took place in mid-2016 at Momofuku Restaurant.
David Chang’s restaurant hosted the event, and many responses were leading to a well-received debut. Soon many orders were trickling through to the Redwood City headquarters of Impossible Foods, which were warmly received on the West Coast. The debut was so well received that by mid-2019, more than 17,000 orders were being generated and poured into the main offices of Impossible Foods. By this time, their 68,000 square foot production facility was well underway producing orders for clients, but in mid-2019 was unable to meet the high demand. It turned a world renowned meatpacker OSI Group to help by entering into a co-production agreement.
OSI Group is a food legend in America as well as in 16 countries globally, with 65 locations internationally and 20,000 strong employee workforce. OSI Group is Ray Kroc’s first chosen meat-packer dating back to 1955 and has served the meatpacking industry since 1909 when it first began in the suburbs of Chicago by Otto Kolkovsky and sons. The co-production agreement with Impossible Foods allows the Chicago-based OSI Group to produce the Impossible Burger on the recently manufactured production facility built at the request of Impossible Foods within an OSI Group facility in Chicago. The production facility is an exact copy of the Impossible Foods production facility in Oakland. Both companies now produce the 100% plant-based protein Impossible Burger to keep up with the growing demand. Recently the FDA approved the Impossible Burger’ sale in grocery stores across the country.