Beyond Meat R&D center to be expanded
Beyond Meat’s Manhattan Beach Project will house more than 100 employees, including scientists, engineers, food technologists, chefs and researchers. It will include a gourmet kitchen and a formal sensory lab for consumer tasting and product testing of its plant-based protein products.
The new innovation center will include a sensory lab for taste tests and consumer panels for real-time feedback on Beyond Meat products.
“The expansion of the Manhattan Beach Project here in Los Angeles reflects our belief that building meat from plants is an opportunity of global importance, one that is deserving of investment levels consistent with what you’d find in alternative energy or health sciences, sectors with which we certainly share common goals,” Ethan Brown, Beyond Meat CEO and founder, said. “We are seeing a record number of consumers expressing interest in a broader set of protein choices; to these consumers, it is our brand promise to enable them to eat what they love, from burgers to sausage, while feeling great about related health and environmental implications. The new center is designed to help us fulfill that promise to the best of our abilities.”
Beyond Meat is the maker of the Beyond Burger, which the company says looks, cooks and tastes like ground beef from cows but is made from plants. Beyond Burgers are available in the meat case at more than 5,000 grocery stores and sold at more than 5,000 restaurants nationwide.