Up to 500 jobs will be created at a new vegan “meat” factory, to help it meet growing demand for ethical and sustainable food.
Plant & Bean will open what is thought to be Europe’s biggest plant-based meat production facility in Boston, Lincs, in early 2021.
The 65 acre site will have an initial capacity to produce 55,000 tonnes a year of plant-based products ranging from mince and sausages to burgers, nuggets, cutlets and non-meat slices. It will supply distributors, retailers and other clients across Europe.
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Plant and Bean’s products are made using peas and beans, and the business – which is planning hubs in the US next years and Asia in 2022 – is researching other usable sources of protein which are cost-effective, easy to grow and process, and taste as good as established foods.
Edwin Bark is chief executive of the business, which has its headquarters just off the M62 between Leeds and Hull.
He said the plans underscored a commitment to repair what he called a “broken food system” and to find a way of producing more affordable meat-free products.
He said: “Right now, 65 percent of consumers do not eat plant-based meats due to price and quality. With our two-pronged approach, we believe we are best placed to make the meaningful change required to tackle these issues.
“With our progressive global manufacturing strategy, brands will finally have the means to scale high-volume product ranges in order to lower the price-point for consumers.
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“As regards product quality, we are making huge strides in improving the taste, texture and appearance of plant-based meat – bringing together the brightest minds in the food industry to reinvent the way we make plant-based meat at the ingredient and process level.”
Formerly a meat-free division within Brecks Foods, Plant & Bean has been developing plant-based alternatives to meat for established brands and retailers for 20 years.
It gained £9 million in investment from speciality foods manufacturing company NR Instant Produce in 2019 and has since announced new partnerships with global food product development company Griffith Foods, non-GMO soy proteins manufacturer and supplier Gushen, Wageningen University & Research (The Netherlands), and the Singapore Institute of Technology.
The aim of the collaborations is to cut the high cost of pea and bean protein, and improve the texture of plant-based meat.
Mr Bark said: “In the past year, I believe there has been a realisation among the plant-based meat industry that if we’re to penetrate the mass-market, the speed of innovation needs to increase dramatically, and that no one company can do it alone.
“We will continue to grow our network of industry-leading expertise in order to achieve this objective.
“This will be key to creating delicious, healthy, low-cost, plant-based meats that are accessible to everyone.
“In doing so, we will achieve our foremost objective to improve global health, the biodiversity of the planet and animal welfare, and having a meaningful positive impact on the world we live in.”