Barvecue, producers of wood-smoked, plant-based barbecue, broke ground on its new plant-based smokehouse. The 10,000-sq-ft production facility, to be called the Carolina Smokehouse, is scheduled to open in July 2021.
It will have 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).
According to Future Marketing Insights (FMI), the global plant-based pork market is projected to rise at an exceptional CAGR of 24.0% between 2020 and 2030, and barbecue is an important segment of this market.
Located at 10442-A Bailey Rd, Cornelius, N.C. 28031, the state-of-the-art smokehouse is expected to employ 15 team members within the first year. It will be built to GMP and SQF food safety standards and based on the master plan by Food Plant Engineering. Siddhi Ops is providing instrumental equipment and operations consulting and the North Carolina Food Innovation Lab is providing technical and food safety support.
Barvecue's current facility, located at 10308 Bailey Rd #427, Cornelius, N.C. 28031 and within walking distance of the new facility, will become the brand's Innovation Center when the Carolina Smokehouse opens.
Barvecue made headlines last year when the company secured $2M from mission-based venture capital firms. This month the company 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.
