CNBC's The Future of Business: Dr. Pat Brown, CEO, Impossible Foods

Impossible Foods' headquarters is located in a typical Silicon Valley office park, in Redwood City, California. There is nothing to indicate that a food revolution is underway inside. One employee at Impossible Foods told CNBC that her grandfather, who lives in Tennessee, couldn't comprehend what she was working on until his local Burger King started serving the meat-free Impossible Whopper in 2019. Now he's a big fan, and the revolution is starting to spread to the heartland. As CEO Pat Brown, M.D., Ph.D., told CNBC, the plant-based Impossible Burger is made for meat lovers. Brown was a professor of biochemistry at nearby Stanford University until 2009, when he took a sabbatical to decide what his next chapter would be. Inspired by the challenges of climate change, he founded Impossible Foods two years later, to lessen the environmental toll of food production on the planet. He decided to start with burgers, since ground beef is the most widely used form of meat in the U.S. The burger, he felt, was the way to have maximum disruptive impact on the market. His complete confidence that animals will no longer be used as food sources in the near future is truly impressive. Burgers may have come first, but according to Brown, plant-based fish, eggs, and dairy products are coming soon.