When Impossible Foods released its first product, the Impossible Burger, in 2016, it was met with equal parts curiosity, skepticism, and excitement. This plant-based “meat that bleeds” was seen as a novelty item. Today, Impossible Foods’ expanded line of offerings, from sausages to chicken nuggets to Italian meatballs, can be found in most American grocery stores at a price that rivals traditional meats.
The founder of Impossible Foods is Pat Brown, MD, PhD, a physician and molecular biologist who, after seeing the detrimental impact of animal farming on deforestation, water pollution, and greenhouse gas emissions, made it his ambitious mission to create a sustainable food system by reducing our reliance on animal agriculture. He set out to develop plant-based alternatives to meat that not only matched, but surpassed the taste and nutritional value of traditional meats, harnessing biochemistry to recreate the sensory experience and culinary qualities of meat at a molecular level.
In this episode, Dr. Brown joins us to share his early career path from clinical pediatrics to biochemistry research, along the way inventing the DNA microarray, now an essential laboratory tool used to measure the expression levels of thousands of genes. He then discusses the origins of Impossible Foods, the scientific breakthroughs that have propelled its success, and how he hopes to inspire a cultural shift towards more sustainable eating habits and ensure a healthier planet for future generations.
In this episode, you’ll hear about:
2:41 - How Dr. Brown was initially drawn to a career in medicine
7:54 - Why Dr. Brown chose to transition from clinical work to biomedical research
14:05 - How Dr. Brown’s drive to tackle the biggest problems of humanity led to the creation of Impossible Foods
24:19 - The scientific approach that Impossible Foods takes in creating its products
30:17 - Whether plant-based meats are too highly processed
38:40 - Dr. Brown’s vision for the future of food
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