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How Impossible Foods Changed What We Eat
In this episode of Startup Stories, Lucas and Luna break down how Impossible Foods went from a Stanford biochemist's side project to a multi-billion-dollar company that changed the entire food industry. They focus on a single critical decision: the choice to go after meat-eaters instead of vegetarians, and how that drove product development, branding, and distribution. Lucas walks through the science behind heme, the plant molecule that makes Impossible's burger 'bleed,' and how it created a moat against competitors. Luna pushes back on the valuation hype, asking whether…
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