On this episode of Innovativeness, BrandFirst talks with Laura Kliman, the Senior Flavor Scientist at Impossible and the person responsible for Version 2.0. With a doctorate in Organic Chemistry, Laura was working as a pastry chef in Chicago when she heard about Impossible on NPR. Appealing to what she considered the “trifecta of her concerns”, Laura relocated to California and became instrumental in the development of Impossible’s plant-based meat. We talk about the differences between versions 1.0 and 2.0, the definition of Heme, and how some people might think that Impossible is performing magic to deliver on their promise. Impossible’s plant-based products have challenged an entire industry and Laura really helps to break things down.