Do you remember that bleeding vegan burger that no one could stop talking about? Pretty soon, anyone will be able to give it a try. Impossible Foods, the company behind the plant-based burgers, opened a factory in Oakland, Calif., where they will be able to churn out one million pounds of beefless burgers each month, according to the San Francisco Chronicle.
The Impossible Burger is made with plant proteins and the heme molecule, which gives the burger a distinctive “bleeding” texture like real medium-rare beef. It also has fewer calories and a higher protein percentage than regular beef burgers.
Impossible Foods’ 67,000-square-foot factory had its grand opening this week and will begin production this summer. Since its debut in 2011— and partly thanks to its subsequent media darling status in 2015 — Impossible Foods has raised $182 million and has gained the approval and marketing power of household culinary names like David Chang (Momofuku), San Francisco’s Traci Des Jardins (Jardiniere), and Chris Cosentino (Cockscomb).