Beyond Meat Triples Production Footprint With New Columbia, Missouri Facility
COLUMBIA, MO - As plant-based meats continue to trend, the demand for options grows. Beyond Meat, responding to this need, has announced that it more than tripled its manufacturing footprint from 30,000 to 100,000 sq.ft. This new facility, located in Columbia, Missouri, will also generate more than 250 jobs and will help support Beyond Meat’s line of plant-based meat products that includes The Beyond Burger and Beyond Sausage, as well as provides for increased growth across new product launches moving forward.
“We first came to Missouri in 2009 to access the outstanding research being conducted at the University of Missouri,” stated Ethan Brown, CEO and Founder. “We have been investing in, and growing together with, Columbia, Missouri ever since, and I’m pleased to announce this latest manufacturing investment—our largest to date. Our expansion not only brings more jobs and opportunity to this special community but also furthers Missouri’s position as a leader in the production of plant-based meat.”
The brand’s investment in the local community serves as a reminder to its deep roots in the area. According to a press release, Brown tapped into research that was taking place at the University of Missouri when he was first exploring the notion that protein didn’t need to be made using an animal. This research eventually provided one of the technical foundations for Beyond Meat’s visionary approach to building meat from plants.
Like the products it produces, the state-of-the-art facility has an eye for sustainability, from high-efficiency lighting to new water recirculation systems that reduce consumption by nearly 80 percent.
“This expansion in our production capacity will help us to meet the considerable increase in market demand we have seen for our new and innovative product offerings,” said Mark Nelson, COO & CFO. “Our expanded 100,000 square foot manufacturing footprint will provide the scale we need to service our rapidly growing retail, foodservice, and international customer base.”
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