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As plant-based meat alternatives continue dominating conversations within the foodservice industry, Impossible is diversifying from turf&mdash;and moving toward surf.

<a href="https://www.nytimes.com/2019/07/10/business/fake-fish-impossible-foods.html?utm_source=1851franchise.com&utm_medium=article&utm_campaign=impossible-makes-progress-toward-plant-based-fish-2710500" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">According to the New York Times</a>, Impossible Foods has dived into developing a&nbsp;seafood-free alternative to seafood. Impossible&rsquo;s research and development team, which will grow to 200 people by the end of next year, has been working on reproducing a fishy flavor using heme, the same protein it uses for <a href="https://1851franchise.com/burger-king-is-taking-the-impossible-whopper-national-2709807" style="text-decoration-line:none" target="_blank">its meat</a>. So far, it&rsquo;s successfully created an &ldquo;anchovy-flavored broth&rdquo; that could be used for paella or Caesar salad dressing, according to Pat Brown, the company&rsquo;s chief executive.

The NYT points out that because billions of people depend on seafood for protein, overfishing has become a serious global concern with the world&rsquo;s oceans now 90% depleted. To address the crisis, the company Wild Type is reportedly even growing sushi-grade fish from cells in a laboratory setting.

Brown acknowledged that current demand for a plant-based fish isn&rsquo;t exactly busting down any doors. &ldquo;The only way we can succeed is to make fish from plants that is more delicious than the fish that&rsquo;s strip mined from the ocean,&rdquo; he said, because before consumers got a whiff of meat alternatives, they &ldquo;weren&rsquo;t crying out for plant-based burgers, either.&rdquo;

Read the full New York Times piece <a href="https://www.nytimes.com/2019/07/10/business/fake-fish-impossible-foods.html?utm_source=1851franchise.com&utm_medium=article&utm_campaign=impossible-makes-progress-toward-plant-based-fish-2710500" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">here</a>.

impossible, fish, new york times, wild type, salmon, anchovy, fake, meat, heme

Impossible Makes Progress Toward Plant-Based Fish

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So far, the company has successfully developed an anchovy-flavored broth.

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Impossible Makes Progress Toward Plant-Based Fish

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