BARVECUE AND ARBIOM PARTNER TO DEVELOP NEW PLANT-BASED PROTEIN INNOVATIONS

PUBLISHING DATE
October 4, 2022
CATEGORIES

A new strategic partnership between Barvecue and Arbiom has been announced, with the aim to innovate and develop new plant-based protein products.

Barvecue was founded in 2017, as a plant-based barbecue brand with national reach in the United States. The company recently opened what it claims is the world’s largest plant-based smokehouse in 2021, with ongoing agreements with major retailers and foodservice companies. In fact, Barvecue products, such as Barvecue Naked BVQ, can be found in over 1,200 grocery stores in the United States. The company sells itself on three core qualities: authentic BBQ taste and texture, simple ingredients and non-GMO project verification.  

Arbiom is a company that claims is “driven by innovation, inspired by science, and passionate about contributing to a more sustainable and healthy food system.” The outfit specialises in developing sustainable, long-term solutions to protein sourcing, as well as Wood to Food technology, which sees woody biomass transformed into single-cell proteins.

Details of the protein-based partnership 

The two companies made the decision to agree a strategic partnership that is “focused on innovation,” with the aim to improve the taste, texture and nutritional benefits of clean label plant-based meats, improving consumer acceptance of plant-based foods. The partnership will reportedly entail focus group research, commercial trials, as well as product innovation.

“The world’s demand for protein is expected to double by 2050, and as a result, the need for high-quality alternative protein sources is going to increase dramatically,” said Zack Werner, co-founder and COO of Barvecue. “We are excited to work with Arbiom on protein innovation in the plant-based meat space.”

“Arbiom’s functional GMO-free ingredients have proven to be an exceptional protein source for a variety of applications,” said Dr. Ricardo Ekmay, Arbiom senior vice president of nutrition and product development, in a public statement. 

“Not only do they have a high protein content and balanced amino acid profile, but they consistently show class-leading digestibility, positive impacts on gastrointestinal health, and increased palatability.”

Barvecue continues momentum after retail expansion

Barvecue, the North Carolina-based company, is quickly building momentum after retail expansion earlier this year. In August 2022, the company announced a major retail expansion with Harris Teeter Supermarkets, with locations across a wide variety of states. The retail distribution deal expanded Barvecue’s product availability in the southeastern and mid-Atlantic market areas. 

“Barbecue is all about sharing great tasting food with friends and family. Barvecue creates a plant-based option that gives everyone a seat at the table,” said Barvecue CEO, Lee Cooper, at the time. 

“Our team is super excited to share Barvecue’s quick, easy and nutritious meal options with Harris Teeter shoppers.”

Barvecue and Arbiom have formed a strategic partnership, with the aim to innovate with plant-based protein products. (Photo: Barvecue)
Barvecue and Arbiom have formed a strategic partnership, with the aim to innovate with plant-based protein products. (Photo: Barvecue)

Arbiom gains serious backing 

Food technology specialist Arbiom recently raised further investment of approximately €10.8 million ($10.5 million) from a team of nine investors. The company initially raised around €11.1 million ($10.8 million) from a team of three investors in July 2020, the same year that the company started commercial field trials with stakeholders.

Furthermore, Arbiom received a grant of €12 million from the France Relance investment program in February 2022. The grant was approved following the success of a four-year demonstration program conducted by the company. The program helped validate the scale-up of Arbiom’s production process, as well as the performance of the company’s SylPro product. 

Arbiom claimed that the investment would be used towards the construction of its first factory in France, located in the Auvergne Rhône-Alpes region, which will reportedly produce more than 10,000 tonnes of SylPro every year.  

The company said its aim was to “produce the next generation food by developing sustainable, high quality nutritional ingredients from underutilised resources” in a press release at the time. 

“SylPro has proven to be an exceptional protein source for a variety of applications. Not only does SylPro have a high protein content and balanced amino acid profile, but it consistently shows class-leading digestibility, positive impacts on gastrointestinal health, and increased palatability…even for known picky eaters,” remarked Dr. Ricardo Ekmay.


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