Impossible Foods employs roughly 440 people who focus on developing, producing, and commercializing plant-based meat alternatives. Current figures show a stable organization with very limited turnover, suggesting steady operations rather than rapid expansion or contraction. Talent is balanced between technical product development, manufacturing support, and go-to-market functions. The mix reflects the company’s need to advance food science while scaling production and maintaining nationwide retail and food-service relationships.
Engineering is the largest team with about 102 employees, accounting for close to one-quarter of total headcount. Business Management (74 employees) and Operations (67 employees) follow, underscoring the emphasis on strong internal leadership and supply-chain execution. Commercial support comes from Marketing & Product (47 employees) and Sales & Support (40 employees), while Finance & Administration contributes another 43 staff. Smaller specialist groups in Healthcare, Legal, Human Resources, and an Other category collectively represent under 20 % of the workforce, providing targeted expertise without outweighing core technical and operational roles.
Headcount is concentrated in California, led by San Francisco with 121 employees—or roughly 28 % of the company. Additional Bay Area clusters include Redwood City, San Jose, Oakland, and Fremont, showing a distributed yet regionally focused footprint. Outside California, small teams work from hubs in Chicago, Los Angeles, Seattle, and Dallas, each with fewer than a dozen employees. Just over half of personnel are classified in the “Other” location category, indicating a significant remote or undisclosed presence that supports nationwide operations.