Plant-based company Quorn has opened a new culinary development center in Dallas, which will test mycoprotein, an ingredient in all Quorn products, in real time and real conditions. The culinary kitchen is modeled to replicate operations in a variety of restaurant environments, from quick service restaurant to fine dining. The space will also feature a state-of-the-art new product development lab to accelerate innovation to market for the North American business.
"Our ambition is to become the king of alternative chicken globally," said Quorn chief executive officer Marco Bertacca, in a statement. "With new leadership, our state-of-the-art culinary center and new innovations accelerated by this IPO, we believe we're well-positioned to do just that."
According to the company, the culinary development center creation and opening was driven by two new leaders in the Quorn Foods U.S. business: president Judd Zusel and executive chef Stephen A. Kalil.
"I'm excited to join Quorn at a time when the meat alternative category is really taking off," said Zusel, in a statement. "With Chef Stephen at the helm, we are poised to deliver new and exciting meatless chicken innovations creating a significant competitive advantage for Quorn and our retail partners."
Planterra Foods, another plant-based protein company, has opened a new headquarters in Lafayette, Colorado. The new location includes office space and an R&D Innovation Center, which will focus on testing and developing new ingredients and product innovations.
"I am proud of the team we've built at Planterra Foods and look forward to a future of continued growth and innovation in our new space in Lafayette," said Darcey Macken, CEO of Planterra Foods, in a statement. "With a team full of passionate, problem-solving food lovers, I'm confident that Planterra Foods will continue to grow the world of plant-based with the best-tasting foods in the market."
Related: Chipotle Tests Plant-Based 'Chorizo'; Plant Protein Market Predicted to Surpass $162 Billion.
Image: Quorn