OSI Group is a privately owned and run holding company of meat processors with its headquarters in Chicago. The company was started by Otto Kolschowsky, a German immigrant whose idea it was to start a meat market in Oak Park in Chicago more than ten decades ago. With the help of his family, Kolschowsky grew the business, calling it Otto & Sons in 1928, and finally OSI Industries in 1975. The company is one of the largest of its kind all over the world, and in 2018 was 63rd on Forbes’ list of the largest private companies in America.
It, therefore, comes as no surprise that the company has signed a co-manufacturing agreement with the Impossible Foods Company. The deal, which was announced in July 31st last year, will see OSI Group provide manufacturing expertise to the large food franchise by processing the Impossible Burger. The company, which has also in the past been in business with McDonalds, has more than 65 manufacturing facilities and is more than capable of honoring this new commitment.
According to Sheetal Shah, the Senior Vice President of Product and Operations at Impossible Foods, they decided to work with OSI Group because of its dedication to quality and its responsiveness. This decision was made after careful and thorough deliberation on the best way for the food franchise to scale up on its manufacturing. OSI reportedly installed the necessary equipment soon after the agreement was rolled out, a testament of just how responsive the company is.
However, Impossible Foods is not the only one benefiting from this new contract. By lending its manufacturing technology and expertise to one of the leading and most ambitious food startups all over the world, OSI Group will be able to fulfill its commitment to sustainable food production- one mission that the company has always aimed at achieving, leading them to work with McDonalds and other such retailers.
The Impossible Burger is an innovative and proactive product that hopes to do away with using “real” meat in burgers, a move that will go a long way in giving people choice and responsibility over their dining habits and a chance to do what’s good for animals and, by extension, the environment.