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Beyond Meat Triples Production Capacity With New Missouri Facility

Beyond Meat products on a grill

Beyond Meat is opening a second production facility in Columbia, Missouri, in an effort to serve what the company calls “skyrocketing” demand for its plant-based meats. The new facility more than triples Beyond Meat’s manufacturing footprint from 30,000 to 100,000 s.f. The company says this expanded capacity will help support its line of plant-based fresh meat products that include The Beyond Burger and Beyond Sausage, as well as provide for increased growth across new product launches moving forward.

The new facility will generate more than 250 new jobs in 2018. Like the products it produces, the facility emphasizes sustainability, from high efficiency lighting to new water recirculation systems that reduce consumption by nearly 80 percent.

“We first came to Missouri in 2009 to access the outstanding research being conducted at the University of Missouri. 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,” said Ethan Brown, founder and CEO of Beyond Meat.

“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 and CFO at Beyond Meat. “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.”

This summer marks several milestones for the brand, including The Beyond Burger’s availability at more than 10,000 restaurants, bringing Beyond Meat’s total distribution footprint to more than 30,000 restaurants and retailers.


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