Meatless Burger Firm Opens Large-Scale Production Facility

The producer of an innovative meatless hamburger product, Impossible Foods, opened the firm’s first large-scale production facility in East Oakland, CA on Wednesday, the Bay area company announced by press release. Intended to produce 1 million lb of Impossible Burger products per month, the company said the facility will produce enough its plant-based meat alternative to serve 4 million people each month.

“Our mission to transform the global food system is urgent, and the opportunity is huge, so we are embarking on one of the most ambitious scale-ups of any startup in the food industry,” said a statement by Impossible Foods chief executive officer and founder Patrick O. Brown, M.D., Ph.D. “Our goal is to make delicious, sustainable, nutritious, and affordable meat for everyone, as soon as possible.”

Impossible currently produces the faux burgers at its headquarters in Redwood City, CA and a small production facility in New Jersey. About 80 workers will be hired to work at the 67,000-sq-ft facility in Oakland through 2017, the company said.

According to the company, production of the meatless burger uses about 75% less water and 95% less land than commonly used when raising cows, and the process creates about 87% fewer greenhouse gasses.

The company also announced that Christopher Gregg was hired as vice president of supply chain and manufacturing, who was worked in manufacturing and supply chain roles with companies like Bare Snacks, Del Monte, and Babyganics.

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