Plant protein manufacturing facility opens in Sydney

Proform Foods has officially opened its $11m manufacturing facility for plant-based meats, located at Mount Kuring-Gai in Sydney’s north.

Opened by the Federal Minister for Industry, Science and Innovation Karen Andrews on 26 November 2020, the 1600 m² plant will produce 5000 tons of plant-based meat each year using 70% Australian ingredients.

Proform Foods is led by triple Olympian, World Champion and World Record Australian swimmer Matthew Dunn OAM, and founded by serial entrepreneur and food industry veteran Stephen Dunn. The company said it has perfected the taste and texture of plant-based meat after 15 years of development and it will be sold under the MEET brand with a 4.5 star health rating.

Proform Foods is a pioneer in the plant-based proteins space, having invested $2.3m in partnership with the CSIRO as its research provider in 2006. The business founders have since invested an additional $8m in research and development and $11m to facilitate the building of the specialised manufacturing facility.

With Australia having just signed the Regional Comprehensive Economic Partnership (RCEP), facilitating easier access to export markets, the facility will serve local demand and cater to the strong export potential for plant protein.

Matt Dunn, Proform Foods CEO, said: “We are incredibly excited to officially open the next-generation plant-based meat manufacturing facility. The global demand for plant-based products is booming, and our Australian innovation wins on both taste and texture. With plans already in the works to expand globally, we anticipate that the business will become a global leader in the US$4.3bn plant-based meat industry, creating new jobs and export growth in Sydney and across the country.”

Proform Foods currently produces 28 different products, including burgers, meatballs, ‘beef style’ strips, ‘chicken style’ tenders and mince. The MEET brand is available at a range of supermarkets around the country and will be in wide distribution across Australian and overseas markets in 2021. It is already a base ingredient in many well-known Australian brands.

Image credits: Wes Nel