Valuation Challenges of Impossible Foods
| Case Code: FINC175 Case Length: 9 Pages Period: - Pub Date: 2021 Teaching Note: Available |
Price: Rs.300 Organization: - Industry: - Countries: United States Themes: Valuation, Financing, Branding Strategy, Financial strategy |
Abstract Case Intro 1 Case Intro 2 Excerpts
Background
During a sabbatical in 2009, Stanford University Professor Dr. Patrick O. Brown (Pat) decided to switch careers to address the urgent problem of climate change – make the global food system sustainable by making meat, fish, and dairy from plants, which had a much lower carbon footprint than meat, fish, and dairy from animals. Pat and his team started by analysing meat at the molecular level to determine precisely why meat smelt, handled, cooked, and tasted the way it did, and developed proprietary research and technology to recreate the entire sensory experience of meat, dairy, and fish using plants. Its first product – Impossible Burger – was introduced in 2016 at a restaurant named ‘Momofuku Nishi’ in New York in 2016..
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