US – Beyond Meat, the Los Angeles-based producer of plant-based meat substitute has announced plans to build a new research and development facility at El Segundo in Los Angeles.

The research facility is purposed to improve on the outcome of their research abilities to enable the consumers make sound decision about plant sourced versus animal sourced protein.

With the new facility, the company will focus on innovative activities in developing new services or products, or improving existing services or products.

“The expansion of the Manhattan Beach Project here in Los Angeles reflects our belief that building meat from plants is an opportunity of global importance, one that is deserving of investment levels consistent with what you’d find in alternative energy or health sciences, sectors with which we certainly share common goals,” said Ethan Brown, Beyond Meat CEO and founder.

This 26,000 square-feet facility will hold a new research laboratory, gourmet kitchen and a sensory laboratory.

As the consumer tastes and preferences change over time, the expansion will allow the company engage the consumers in product tests enabling them develop desired innovative products.

Beyond Meat will conduct research and development procedures in the new facility which is seven times larger than the current R&D facilities.

The company revealed that upon completion of the facility, the ‘Manhattan Beach Project’ operations will be conducted at the facility.

‘Manhattan Beach Project’ is one of the company’s initiatives to innovate new plant based products as an alternative source to animal-based proteins.

To deliver on its innovative strategy, Beyond Meat has combined effort from food scientists, engineers, food technologists, chefs and researchers.

The team will provide expertise in product development, nutrition and health, technological innovations and product related research to meet the rising need for plant-based products.

Ethan Brown further noted that they were ready to enable consumers eat what they love, from burgers to sausage and not worrying about the health and environmental implications.

With the new facility, the company will be able to deliver quality products and at the same time ensure sustainable development.

“We are leaving no stone unturned in our efforts to perfectly build meat directly from plant materials, using only natural ingredients and without genetic modification.

The breadth of processes and technologies we are bringing in-house supports the company’s focus on rapid innovation, in some cases reducing timelines by half,” said Dr Dariush Ajami, leader Research and development at Beyond Meat.