Impossible Foods has formed a “strategic partnership” with food tech firm Equii to expand its protein offering beyond plant-based meat.
The tie-up will see Impossible Foods add high-protein, grain-based bread and pasta added to its product range. The group currently sells plant-based meat alternatives, including burger patties and sausages.
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Impossible Foods CEO Peter McGuinness confirmed the collaboration via a LinkedIn post.
In the post, McGuinness said: “Teaming up with Equii will allow us to deliver even more protein in a way that’s complementary to our existing plant-based proteins, starting with select grain-based breads and pastas.
“Protein shouldn’t stop at the patty and now it doesn’t have to. Imagine having a burger where you can get meaningful protein from both the patty and the bun, bringing even more nutritional value – it’s not impossible.”
McGuinness said that protein is a leading global food trend and cited updated Dietary Guidelines that place greater emphasis on protein in the diet.
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By GlobalDataHe said consumers are looking for more ways to “pack in” protein across everyday eating occasions.
Founded in 2021, Equii makes high-protein bread, pasta and baking mixes using a fermentation technology.
As part of the partnership, the group’s co-founder and CEO Monica Bhatia has joined Impossible Foods as vice president of grain-based innovation.
In a separate post, Bhatia said the companies will “leverage Equii’s baking and flour innovation” to develop “complementary”, high-protein grain products for Impossible.
“I am excited and grateful to continue building my vision for making high protein breads and pastas a reality alongside Peter McGuinness and team,” she said.
The move comes amid a challenging period for plant-based meat. According to data from the Good Food Institute (GFI), plant-based meat and seafood sales fell 7% in 2024 to $1.2bn, while unit sales dropped 11% at $195m.
In a note to clients dated 12 November, John Baumgartner, analyst at Mizuho Securities, dated 12 November, cited Nielsen data showing plant-based meat sales volumes through retail decreased 8% over the 52 weeks to 1 November.
Despite the recent sales declines, GFI research in 2024 found that nearly three-quarters of US consumers aged 18 to 59 reported openness to consuming plant-based meat and/or plant-based dairy in the future.
The study also highlighted taste and price as key factors influencing adoption among consumers considering plant-based foods.
