Impossible Foods uses genetic engineering to make ingredients that are essential to the taste and texture of its plant-based meat substitute: soy leghemoglobin (also known as heme) and soy protein.

Impossible Foods Inc. obtained a second food-safety clearance in the European Union, bringing the company closer to selling ...

Unlike tofu, tempeh, or many other meat substitutes, seitan has a satisfyingly substantial and chewy texture that gives it ...

Impossible's Lite Ground Beef now has approval from the American Diabetes Association as well as the American Heart ...

which aim to “debunk false nutritional claims about meat from plants, as well as to offer consumers a closer look at the nutritional facts and ingredients of Impossible products,” the company ...