Bill Gates bets on growing demand for sustainable foods

“This is not a product for vegetarians,” claimed Patrick Brown, a Stanford biologist and physician turned food-tech entrepreneur about the meatless yet purposely meatlike hamburger his Redwood City, California-based start-up, Impossible Foods, is developing. “Our whole reason for doing this is to provide choices for people who are uncompromising meat lovers.”
Up the road in San Francisco, Josh Tetrick, a former college linebacker and Fulbright scholar, insisted that his three-year-old food company, Hampton Creek, which uses a laboratory-born egg substitute to make mayonnaise and cookies, “is not about reaching out to health-conscious consumers.

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