The company has partnered with Marel to expand and innovate upon its product development process. It has integrated Marel’s low pressure RevoPortioner into operations at its innovation lab in California, where Beyond Meat develops its plant-based products.
Experimenting with texture and taste
Consumers across the world are looking to eat more protein, and some traditional meat eaters are expanding their options by adding meat-alternatives to their diet. Consumer research carried out by Kantar Worldpanel indicates that half of global meat alternative sales come from meat eaters.
At the same time, a 2018 survey of British consumers showed that 30% of buyers found lab-grown meat very appealing, and according to AHDB Consumer Insights, veganism is the fastest growing dietary requirement on menus in restaurants, pubs, bars, and fast-food brands. The food industry is responding to these trends with a greater focus on new product development.
Beyond Meat invests in science and technology to better understand meat composition and architecture to be able to create equally full-flavored, meat-like alternatives from plants. New product development takes place at the company’s innovation lab in California, where food scientists and engineers research texture, flavor, and the consistency of ingredients to create plant-based meat.
The company’s product portfolio consists of plant-based chicken, sausages, crumbles (minced meat), and burgers, including its award-winning Beyond Burger. The plant-based burger is made of potato starch, coconut oil, pea proteins, and beet juice. To meet rising demand, the company opened a second production facility in Missouri last June that increased its manufacturing space threefold.