Beyond Meat to make meatless bacon

by MEAT+POULTRY Staff
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Beyond Meat plans to build a 26,000 sq. ft. R&D center onto its headquarters in El Segundo, California.
Beyond Meat plans to build a 26,000 sq. ft. R&D center where the company will develop meatless bacon and steak.
 
Bacon and steak reproduced from plant proteins are in the future for El Segundo, California-based Beyond Meat. The company hopes to bring to market plant-based facsimiles of bacon with greater research and development capabilities.

The expansion is expected to enable the alternative protein manufacturer to bring Beyond Meat products to market faster compared to the company’s current pace. Among those products are plant-based burger patties, grilled chicken strips and sausage.

Beyond Meat’s Manhattan Beach Project will house cover 26,000 sq. ft. and accommodate 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.

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