In September 2017, the company opened the 68,000-sq.-ft. facility that has the capability to produce 1 million lbs. of its plant-based product per month, which is enough to make 1 million ¼-lb. Impossible Burgers per week.
“We are now in nearly 2,000 restaurants in the United States. To continue to expand throughout the USA and satisfy strong demand for the Impossible Burger, both in restaurants and “non-commercial” sites such as college campuses, stadiums, corporate canteens and elsewhere, we need to increase production,” said Rachel Konrad, chief communications officer at Impossible Foods. “So, we are currently hiring people to work a second shift and making plans to double production in our first large-scale plant — and eventually we will add more plants as well.”
The Impossible Burger, which was developed in 2011, is the first burger made entirely from plants that looks, smells and tastes like ground beef, according to the company.
MEAT+POULTRY recently toured Impossible Foods’ headquarters in Redwood City, California. Read the full feature here.
Wagner named chief legal officer
In additional news, on May 30, Impossible Foods announced Dana Wagner as its chief legal officer. Wagner will oversee government relations and legal affairs for the company. Some areas of focus for Wagner include guiding Impossible Foods into new markets and managing a growing portfolio of intellectual property.
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| Dana Wagner |
Before joining Impossible Foods, Wagner served as general counsel at Square Inc. from 2011-2016. Wagner led the legal, government relations, compliance and safety teams. From 2007 to 2011, Wagner handled antitrust and competition matters at Google. Before working for major tech companies, Wagner served as Assistant US Attorney in the Northern District of California and was a trial attorney in the Antitrust Division of the US Dept. of Justice.
Wagner received a bachelor’s degree at the Univ. of California-Berkeley and received his JD at Yale Law School.
