Impossible Foods received its halal certification from the Islamic Food and Nutrition Council of America (IFANCA), one of the world’s most discerning organizations dedicated to upholding halal practices.
The company’s flagship product, the Impossible Burger, is now halal certified by IFANCA under the Jabatan Kemajuan Islam Malaysia (JAKIM) regulations.
“Securing halal certification is a significant milestone for us,” says David Lee, Chief Operating Officer and Chief Financial Officer of Impossible Foods. “Our goal is to make plant-based meat available to everyone around the world—including to those who have religious dietary restrictions. We’re thrilled that the Impossible Burger can now be served in halal establishments.”
Earlier this year, Impossible Foods was certified kosher by the Union of Orthodox Jewish Congregations of America (the “Orthodox Union” or OU). In November, Impossible Foods received the highly regarded Safe Quality Food (SQF) certification as administered by the Safe Quality Food Institute (SQFI).
Prior to receiving the certification, a halal auditor visited Impossible Foods’ 68,000-square-foot manufacturing plant in Oakland, Calif. The auditor inspected the facilities, reviewed ingredients, and observed the complete production process, before confirming that the ingredients and the plant’s practices are halal-compliant and adhere to Islamic dietary laws, as defined in the Koran.
The word “halal” derives from the Arabic word meaning lawful or permitted, as opposed to “haram” or prohibited. As required by halal specifications, the consumption of pork is not permitted and any slaughter must adhere to proper Islamic methods.
The Impossible Burger contains no animal ingredients whatsoever. It’s made from simple ingredients, including water, wheat protein, potato protein and coconut oil.
Impossible Foods makes meat directly from plants—with a much smaller environmental footprint than meat from animals. The company uses modern science and technology to create wholesome and nutritious food, restore natural ecosystems and feed a growing population sustainably.
The Impossible Burger is now available in about 5,000 locations in the United States, Hong Kong and Macau—up from about 50 restaurants one year ago. The company has announced plans to launch in Singapore in 2019, with additional markets to come.
To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin.
The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat—and while the Impossible Burger delivers all the craveable depth of beef, it uses far fewer resources.
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