Impossible Foods Inc. is a company that develops plant-based substitutes for meat products. The company's signature product, the Impossible Burger, was launched in July 2016 as a vegan alternative to a beef hamburger.

In partnership with Burger King, Impossible Whoppers were released across the United States by summer 2019. The company also makes plant-based chicken products and pork products.

Impossible Foods was founded by Patrick O. Brown, a biochemistry professor at Stanford, in 2011. Impossible Foods initially also worked on plant-based products that emulated chicken, pork, fish, and dairy, but decided to concentrate first on creating a substitute for the ground beef in burger patties.

In July 2016, the company launched its first meat analogue product, the Impossible Burger, which is made from material derived from plants. The company says that making it uses 95% less land and 74% less water, and it emits about 87% less greenhouse gas than making a ground beef burger patty from cows.

On January 7, 2019, Impossible Foods introduced the Impossible Burger 2.0.

In May 2019, Little Caesars began serving Impossible Foods' first plant-based sausage on pizzas in Florida, New Mexico, and Washington state. Patrick Brown said the product had involved the development of 50 prototype sausage products before Little Caesars began offering it to the public. In January 2020, Impossible Foods launched Impossible Sausage (also marketed as Impossible Pork) more widely.

In late 2021, the company launched Impossible Chicken.

Unlike most plant-based products intended to emulate meat, the Impossible Burger contains heme. Heme is the molecule that gives blood its red color and helps carry oxygen in living organisms. Heme is abundant in animal muscle tissue and is also found naturally in all living organisms. Plants, particularly nitrogen-fixing plants and legumes, also contain heme. The plant-based heme molecule is identical to the heme molecule found in meat.