Skip to Content
  • Age
  • Title
    Senior flavor scientist
  • Company
    Impossible Foods

Industry: Food

With a background in organic chemistry, Laura Kliman spent time in the pharmaceutical industry researching cancer and Alzheimer’s drugs before switching to the biofuels sector. But she ended up working in restaurants after becoming disillusioned with the impact she was having on the world. That’s how Kliman happened to be working as a pastry chef in Chicago in 2016 when she heard about Impossible Foods on NPR. Intrigued by the plant-based meat company’s combination of culinary arts, hard-core science, and environmental mission, she landed a job there as a flavor scientist tasked with minimizing the off-flavors that come with using plant-based ingredients to replicate the taste and texture of meat. Her research led to the Impossible Burger 2.0, which launched in January. Now as a key leader on the R&D team, Kliman is working on new products like the Impossible Sausage. If she’s successful, she’ll have convinced a population of meat eaters that the company’s plant-based alternative is not just better for their health and planet but also just as good as the real things.

40 Under 40

List Debut