10,000 square foot production facility is scheduled to open in July with an initial capacity to make 800,000 pounds a year of its products


Wood-smoked, plant-based barbecue company Barvecue has broken ground on a new plant-based smokehouse.

Established in 2017, the company’s non-GMO plant-based based barbecue products are available for retail and foodservice.

The new 10,000 square foot production facility – the Carolina Smokehouse – is scheduled to open in July with an initial capacity to make 800,000 pounds a year of its products: Pulled BVQ (with original sauce), Chopped BVQ (same as pulled, but gluten-free) and naked versions of both (lightly seasoned, no sauce).

Barvecue founder and chief executive 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.”

Located in Cornelius, North Carolina, the smokehouse is expected to employ 15 staff in the first year. It will be built to Good Manufacturing Practice and Safe Quality Food standards and is based on a master plan by design and construction firm Food Plant Engineering. Siddhi Ops is providing instrumental equipment and operations consulting and the North Carolina Food Innovation Lab is supplying technical and food safety support.

Barvecue’s current facility, close to the new building, will become the brand’s Innovation Center when the Carolina Smokehouse opens.

Last year Barvecue secured $2 million from venture capital firms, and the company said it will complete an additional $1 million capital raise from current investors this month.

Date published: 15 March 2021

Continue reading

Subscribe to get unlimited digital access.


Already a subscriber? Login