Beyond the Burger and Into the Bakery

Impossible Foods licenses Equii's grain fermentation tech to add high-protein breads and pastas to its US lineup

17 Mar 2026

Impossible Foods has entered a licensing agreement with Equii, a California-based food technology startup, to integrated grain fermentation into its product range. The deal, announced in January 2026, allows the company to expand beyond meat alternatives into protein-dense staples such as bread and pasta.

Equii utilizes a specific yeast fermentation process to increase the protein content of standard grains. Its pasta contains 28 grams of protein per 100-gram serving, while its bread offers 8 grams per slice. As part of the strategic integration, Equii co-founder Monica Bhatia has joined Impossible Foods as vice president of grain-based innovation.

The partnership arrives as US nutritional priorities shift. Updated federal dietary guidelines released this year have emphasized protein intake. Furthermore, the increasing use of GLP-1 weight management medications has influenced consumer behavior, with many seeking higher protein density in everyday meals rather than just primary courses.

Market data suggests a commercial necessity for diversification. US retail sales of plant-based meat fell 7% to 1.2 billion dollars in 2024, while unit volumes declined by 11%. By entering the bakery and pasta categories, Impossible Foods is moving into more resilient segments of the grocery sector.

"The vision is a burger where both the patty and the bun deliver meaningful protein," the company stated, noting the goal of providing a complete nutritional package in a single meal.

While the company has not yet disclosed specific product launch timelines or pricing structures, the move signals an attempt to create a broader "whole-meal" platform. The success of the venture will depend on whether consumers accept fermented grain technology as a standard pantry feature.