After going vegan for two decades, Pat Brown didn’t miss burgers. This wasn’t because he lost his taste for them. It was because Brown, 65, a former food scientist, had founded a company to figure out how to replicate ground beef using nothing but plants. The result, the Impossible Burger, was widely hailed as a game-changer, especially in its upgraded 2019 form. The Impossible Whopper was such a hit at Burger King when it launched last summer that an estimated 90 percent of sales came from meat eaters. Consider burgers solved.
So what non-vegan foodstuff does Brown still miss? He doesn’t hesitate for a second. “Pizza cheese,” the Impossible Foods CEO says. He then reels off some cheesy statistics: More of the U.S. dairy industry’s output — 24 billion gallons of milk a year — goes towards making cheese than any other product, including milk. The vast majority of that cheese is mozzarella (the base of most pizza cheese), cheddar, and the processed cheddar known as American. All of which seems, in cheese terms, pretty basic. Read more…
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