Barbecue producer Barvecue breaks ground for plant-based smokehouse in US

Plant-based barbecue producer Barvecue has broken ground for a plant-based smokehouse in Cornelius, North Carolina, US.

Called Carolina Smokehouse, the 10,000ft² production facility is scheduled to open in July.

Barvecue founder and CEO Lee Cooper said: “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.”

Initially, the new facility will have the capacity to produce 800,000lb of Barvecue’s Pulled BVQ, Chopped BVQ and naked versions (lightly seasoned, no sauce) of both annually.

Barvecue said that the new facility will be developed according to good manufacturing practice (GMP) and SQF food safety standards and based on the master plan by Food Plant Engineering.

The company plans to employ 15 team members within the first year.

Following the opening of the new facility, Barvecue’s existing facility, which is located within walking distance of the new site, will be converted into the brand’s Innovation Center.

Siddhi Ops will be providing instrumental equipment and operations consulting services while the North Carolina Food Innovation Lab is providing technical and food safety support.

Lee added: “Our goal is to make delicious barbecue for everyone. We are excited to break ground on the world’s largest plant-based smokehouse so that we can soon do exactly that.”

Last year, Barvecue secured a $2m investment from the mission-based venture capital firms. It will also complete an additional $1m capital raise from current investors this month.

Established in 2017, Barvecue seeks to create the best tasting plant-based barbecue on the market.