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.
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.
He 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.
