Impossible food has a whole year.
In the past seven months Company has signed a nationwide deal with Burger King, withstood a storm of demand that saw stocks fall and stocks of his characteristic impossible hamburger sold out across the country, and triggered fear of $ 98 billion in meat market players the American could lose diet.
In October the chief architect of this impossibly daring attack on the meat market on Disrupt SF comes to talk about it.
Patrick Brown has been on a wild ride since its launch Impossible food in 2011. The idea for the company came to Brown, already a famous geneticist, while being sabbatical from his position as a biochemistry professor at Stanford University School of Medicine.
In his earlier research, Brown had already contributed to defining the mechanism by which HIV and other retroviruses incorporate their genes into the cells they infect. At Stanford, Brown and his colleagues developed a new technology that allows researchers to track the activity of all genes in a genome and to analyze, identify and interpret gene expression.
It was that work with genetics that led Brown to identify the main innovation of Impossible Foods, the development of synthetic heme – a molecule that makes meat … well … meaty.
Driven by the desire to tackle the environmental impact of livestock farming, Brown and Impossible Foods have ambitious plans to develop plant-based alternatives to fish, poultry and beef around the world.
Along the way, Impossible destroyed the beef sector, faced snafus in the supply chain and made an unlikely ally in Burger King – one of the largest suppliers of beef patties in the US
Brown will talk about it on our stage in San Francisco. It is certainly a fascinating conversation that will leave our audience with many meaty issues to chew on.
Disrupt SF runs from October 2 to October 4 at the Moscone Center in San Francisco. Tickets are available here.