Barvecue, producers of wood-smoked, plant-based barbecue, recently made history by breaking ground on the world's largest plant-based smokehouse. The 10,000 square foot production facility, to be named the Carolina Smokehouse, is set to open this July with an initial capacity to make 800,000 pounds per year of Barvecue's Pulled BVQ (with original sauce), Chopped BVQ (same as pulled, but gluten-free) and Naked versions of both (lightly seasoned, no sauce).
"As the plant-based meat market surges, so, too, does the demand for our wood-smoked, plant-based Barvecue. As we grow to keep up with demand for Barvecue products, we decided that it was time to expand production and lead the way in the plant-based barbecue market," says Founder & CEO, Lee Cooper.
This move comes at an exciting time for plant-based meat alternatives, an area we've seen huge growth in over the past few years and one that is expected to continue booming over the decade ahead.
Who is Barvecue?
Established in 2017, Barvecue seeks to create the best tasting plant-based barbecue on the market. The company made headlines last year when they secured $2M from mission-based venture capital firms. This March Barvecue will complete an additional $1M capital raise from current investors. Barvecue's Non-GMO Project Verified, Certified Plant Based barbecue products are available for retail and foodservice across the US. Find out more about the brand over on their website.
Last month we wrapped up what we saw across Veganuary, the plant-based movement that kicks off every year, and continues to grow year-on-year. Have a read of the full healthwatching report over on the trendhub, for subscribers only, here. Non-subscribers who are keen to read more should get in touch today to find out more about how to subscribe.