Impossible Foods is an innovative and progressive food company founded by Patrick O. Brown, a Stanford biochemistry professor, in 2011. The company develops plant-based solutions that provide people comparable taste and nutritional benefits of meat, fish and dairy without the negative health and environmental impact. The company’s mission is to make the global food system truly sustainable by eliminating the need to make food from animals. Their products can be enjoyed in thousands of restaurants and stores across the country.
We had the pleasure of interviewing Jessica Applegren, Vice President of Communications and Don DiMasi Ph.D., (retired) Senior Vice President of Engineering and Process Development regarding the companies’ experience and engagement with the Food Innovation Center at Rutgers University. Here is what they had to say:
What need or issue made you reach out to the Food Innovation Center at Rutgers University?
“We needed to scale our newly developed product beyond what our internal pilot facilities could provide. We evaluated numerous options and FIC to be the best fit.”
What services and value did we provide?
“FIC provided us a suitably sized, temperature controlled, well-designed production space that was able to accommodate the equipment specific to our process. In addition, FIC helped us coordinate contract staffing and sanitation services. FIC was always willing and capable to advise us as needed in other areas.”
How and where were you able to apply the services? Was it beneficial?
“We were able to put it all together – equipment, staffing, operations – to successfully manufacture product and scale our business.”
Would you recommend the Food Innovation Center at Rutgers University to others? Why?
“I would recommend FIC to others and already have. FIC served us well as an interim food production facility while we were building our larger commercial factory.”