Beyond Meat to begin production of plant-based meats in Europe

Beyond Meat has announced plans to start making its meat alternative products in the Netherlands, marking its first production capability outside the US.

The Los Angeles-based company has expanded its partnership with Zandbergen World’s Finest Meat to produce its plant-based meats at a new manufacturing facility being constructed by Zandbergen in Zoeterwoude, the Netherlands.

Localised production is expected to reduce Beyond Meat’s transportation footprint, while increasing the speed it can get products to customers across Europe. It is expected the new facility will be completed in the first quarter of 2020.

Last year, Zandbergen World’s Finest Meat started distributing Beyond Meat’s products throughout Europe across both foodservice and retail.

“The consumer response in Europe has been very positive and we look forward to being able to better serve those customers with locally produced products,” said Seth Goldman, executive chairman of Beyond Meat.

“We are pleased to have strong strategic partners in Europe like Zandbergen to help us grow our global footprint.”

Adriaan Figee, chief commercial officer of Zandbergen World’s Finest Meat, added: “As the demand for plant-based products continues to expand in Europe, we are thrilled to be partnering with Beyond Meat to produce their innovative products outside the US.”

Most recently, the Beyond Burger went on sale at Albert Heijn in the Netherlands, Delhaize in Belgium and Tesco in the UK. In addition to these retailers, Beyond Meat is focused on expanding availability across foodservice in Europe, targeting burger chains and restaurants.

In March, Beyond Meat launched a plant-based alternative to ground beef called Beyond Beef. According to the company, the product replicates the taste, texture and versatility of ground beef, but with the added health and sustainability benefits of a plant-based meat alternative.

Made with a blend of mung bean, pea and rice protein, Beyond Beef has 25% less saturated fat than conventional ground beef, containing approximately 6g of saturated fat and 20g of protein per serving.