Impossible Foods — Feeding the Future | Pat Brown, MD, PhD

Aug 6, 2024

Pat Brown, MD, PhD, is a physician and molecular biologist who founded Impossible Foods to revolutionize our food system. He shares his transition from clinical pediatrics to biochemical innovation, including creating the DNA microarray. Dr. Brown discusses the challenges of developing plant-based alternatives that taste better than meat while addressing the environmental toll of animal agriculture. He emphasizes the necessity of cultural shifts in eating habits for sustainability and inspires individual agency in tackling climate challenges.

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Intro

00:00 • 5min

From Residency to Research

05:13 • 6min

Navigating Early Career Challenges in Biochemical Research

11:23 • 3min

Innovating Alternatives: The Future of Food

14:06 • 29min

Rethinking Agriculture: Ecosystem Restoration and Economic Opportunity

43:05 • 3min

Inspiration and Agency in Solving Global Challenges

45:42 • 2min

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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