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Impossible Foods eyes bread, pasta amid alt-meat pressure
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Friday, 16 January, 2026, 16 : 00 PM [IST]
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Newyork, USA
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Impossible Foods is expanding its protein footprint beyond plant-based meat as it responds to mounting pressure within the alternative protein category. The company has announced a strategic collaboration with food-tech firm Equii to develop and commercialise high-protein, grain-based foods such as bread and pasta, broadening its consumer offering amid slowing plant-based meat demand.
The move marks a significant shift for Impossible Foods, which is best known for its plant-based burgers, sausages and other meat alternatives. Peter McGuinness, CEO of Impossible Foods, confirmed in a LinkedIn post that the partnership will enable the business to “deliver even more protein in a way that’s complementary to our existing plant-based proteins, starting with select grain-based breads and pastas”. He added that “protein shouldn’t stop at the patty”, emphasising that consumers increasingly want ways to boost protein across everyday meals.
Founded in 2021, Equii specialises in high-protein breads, pastas and baking mixes developed using advanced fermentation technology. As part of the agreement, Monica Bhatia, co-founder and CEO of Equii, has joined Impossible Foods as Vice President of Grain-Based Innovation. Bhatia said she is “excited and grateful to continue building my vision for making high-protein breads and pastas a reality alongside Peter McGuinness and team”.
Industry analysts see the partnership as timely given recent data showing a downturn in plant-based meat sales in the US market, where retail volumes have declined year-on-year. Despite this, research indicates that a high share of consumers remain open to plant-based and alternative protein options, with taste and price continuing to be key factors in purchasing decisions.
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