Impossible Foods is leading the way to a sustainable global food system. It develops a new generation of meats and cheeses made entirely from plants. Headquartered in Redwood City, Impossible Foods introduced its widely publicized plant-based Impossible Burger in 2016. Founded in 2011 by Patrick O. Brown, M.D., Ph.D., Impossible Food promotes a more sustainable global food system through offering meat-alternative products. Their "bleeding" patty is made from all-natural ingredients such as wheat, coconut oil, and potatoes, as well as heme, which is a key ingredient present in meat. The Impossible Burger is available in over 1,000 restaurants nationwide, with pending launches globally including in Asia.