We started in 2011 with a simple question: “Why does meat taste like meat?” We spent the next five years researching every aspect of the unique sensory experience of meat, from how it looks raw to how it sizzles and what happens when we sink our teeth into a burger. Then we recreated the precise flavors, textures, aromas, and nutrition of ground beef -- using only plants. By understanding meat at the molecular level, we made a juicy, delicious burger that's better for the planet.

Compared to a burger made from cows, making an Impossible Burger uses about 1/20th the land, 1/4th the water, and produces 1/8th the greenhouse gas emissions.