Impossible Foods is teaming up with EQUII, a maker of protein-rich grain-based pastas and breads, though details on the new partnership and its forthcoming products are slim.
Impossible Foods President and CEO Peter McGuinness announced the new partnership in a LinkedIn post on Friday, noting that the deal will expand Impossible’s innovation portfolio.
“Teaming up with EQUII will allow us 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,” McGuinness wrote.
What’s the deal?
Impossible declined to comment on the terms of the deal beyond the social media post, but on Monday, EQUII Co-founder Monica Bhatia said in a separate LinkedIn post that she would join Impossible Foods as VP of grain-based innovation.
“This partnership will leverage EQUII’s baking and flour innovation to create complementary products with Impossible that deliver best-in-class protein without compromising taste,” Bhatia said.
Founded in 2021, EQUII uses fermentation to recreate healthier versions of pantry staples such as bread, pasta and flour. One year after launching, the San Leandro, Calif.-based better-for-you food manufacturer secured $6 million in investor seed funding.
Venture capital firms aren’t the only ones paying attention. McGuinness called the deal “a big step forward for us and the rest of the category as consumers are looking for ways to pack in the protein.”
Protein-powered partnership
The deal comes at a time when consumers are clamoring for more protein in their diets, according to McGuinness.
He noted that the 2025-2030 Dietary Guidelines for Americans, released on Jan. 7 by the US Department of Agriculture and the Department of Health and Human Services prioritize protein, calling for consumption at every meal.
“Protein shouldn’t stop at the patty and now it doesn’t have to. Imagine having a burger where you can get meaningful protein from both the patty and the bun, bringing even more nutritional value – it’s not impossible,” McGuinness said. “Protein is the No. 1 food trend in the world. And just this week, the new Dietary Guidelines flipped the food pyramid to put protein at the top.”
Fermentation for the win
EQUII has built its brand by fermenting grains from wheat, oats and rice with strains of baker’s yeast known as saccharomyces cerevisiae.
“We cannot just rely on meat and dairy alternatives as we look at the future of food,” EQUII co-founder Dr Baljit Ghotra said in 2022, shortly after the company received venture capital funding, led by Khosla Ventures.
The company’s grain flour packs a protein punch, serving up three to six times the protein found in typical wheat flour.
The company aims to develop products that are not only healthier but will help feed a rapidly growing global population.
“A major portion of our diet is dedicated to staple foods that come from wheat, rice, corn, pulses, potato, oats, cassava, sorghum and millet,” Ghotra said in 2022. “The scale and outreach of agricultural crops are key to feeding 9.6 billion people sustainably by 2050. However, the lack of protein quality and quantity in agricultural products must be addressed first.”
