Impossible Foods Is Developing a Fishless Fish and Anchovy Broth

Maricruz Casares
Julio 14, 2019

Beyond beef and fish, Impossible is striving to develop alternatives for every animal-based food by 2035.

"We have no news to announce on the production of plant-based fish at this time, but it is absolutely the mission of Impossible Foods to make all meat, fish and dairy products that consumers love directly from plants as soon as possible", a spokesperson for Impossible Foods tells Green Matters in an email.

As noted by The New York Times, Impossible Foods is now developing faux fish using the same heme protein used in its faux beef. Pat Brown, the company's chief executive officer, told the outlet that it's now being used to make paella, but that it could also be used to make Caesar dressing.

The heme is made by fermenting a genetically engineered yeast and injecting it with DNA from soy plants, according to the Impossible website.

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Brown said Impossible was able to concoct a plant-based broth last month that tasted like anchovies and was used to make paella.

"Animal agriculture occupies nearly half the land on earth, consumes a quarter of our freshwater and destroys our ecosystem", the company says on its website.

Brown is well aware of the fishing industry's unsustainable nature, and that's why he chose fish as Impossible's second product.

They wouldn't be the first company to put fishless fish on shelves; the Times reports that Good Catch already sells fish-free tuna at Whole Foods, while Wild Type has developed vegetarian salmon through cells grown in labs, though it took the latter three and a half weeks to create a pound of the fish.

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