Inside the brand new lab at Beyond Meat





Take a look inside Beyond Meat’s brand new research and development facility where they are re-creating favorites like burgers and sausage using plants.

Beyond Meat is known for its breakout plant-based burger that looks and tastes like the real thing.



Now, the company is tackling other backyard favorites including sausage and bratwurst. Recently, they invited the media on a tour of their brand new 26,000 square foot research and development center just south of Los Angeles International Airport.

We also got to sample some of their latest products.



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We walked through several areas where scientists, engineers and food technologists were working hard on the future of plant-based food.

In the first room, which we weren’t allowed to photograph, a mini production line where test items are created assembly line style.

Next, we went into a room where a machine called a texture analyzer chomped down on plant patties to figure out if they have that signature feel of a real burger when you bite into them.



Parker Lee, scientist at Beyond Meat


Daniel Ryan, Director of Chemistry at Beyond Meat



“You can apply cutting edge science to this, but you have to remember at the end of the day food is very intimate and people want to eat things that are very familiar to them,” explained Beyond Meat CEO Ethan Brown to me in an interview.

He started Beyond Meat with a hunch that the public – even meat eaters – could appreciate a new version of their favorite foods.



Beyond Meat CEO and Founder Ethan Brown


Beyond Meat Plant Based Burger


Beyond Meat Breakfast Patty