Beyond Meat Opens New 26,000 Sq Ft Research and Development Center in LA
On Friday, Beyond Meat officially opened the doors of its brand new 26,000 square foot research and development center in Los Angeles.
The facility, called The Manhattan Beach Project, is seven times the size of the company’s former R&D lab space, has almost 100 employees and is:
[P]art of the company’s ongoing initiative to bring the best scientists, engineers, cutting edge research, food technologists, chefs, and researchers together in service of a single goal: To perfectly build a piece of meat directly from plants.”
The press release notes that the center is broken down into eight distinct labs and footprints with an “emphasis on consumer engagement and learnings.” It also features a test kitchen where chefs and culinary experts can “experiment and test Beyond Meat products and new innovations like Beyond Breakfast Sausage.”
Ethan Brown, Beyond Meat CEO and Founder, stated:
“What the animal has done throughout history—organize plant material in the form of muscle or meat—we believe we can do more efficiently to the benefit of human health, the environment and animal welfare. The path to the perfect build of meat from plants is both long and steep, but with every iteration we are getting closer and closer. I am so pleased to join our special group of scientists, engineers, chefs and managers in announcing the opening of our new state-of-the-art innovation center.”
The press release adds that the goal of The Manhattan Beach Project is to “continuously iterate the company’s products until they are indistinguishable from their animal protein equivalent.”
You can read the full annoucement here.