In our latest interview, we speak with David Guarch, Business Director of BeanStalk, about the company’s ambitious plans for European expansion and its plant-based product range. Guarch highlights BeanStalk’s mission to help consumers easily introduce plant-based foods into their diets, reduce meat consumption, and promote sustainability. He also discusses their dual focus on growing the BeanStalk brand while being a strong B2B partner for wholesalers, growers, and supermarkets in developing and producing their own plant-based products.
BeanStalk has targeted Spain and the UK as initial markets, plans to expand further into Europe, and has positioned itself as a brand that prioritizes variety and quality. How do you plan to differentiate your products from well-established competitors in the European market?
Most of our competitors offer very good quality products, and we do not claim that our products are better than theirs. But we are clear that our products have a very high quality. For us, it is a key aspect, and we work from the beginning with the best ingredients, the best processes and machinery, and with very professional R&D, production, and, above all, QA teams.
But what is going to differentiate us the most is the variety. As a vegan myself, I have always encountered the problem of lack of supply when I look for products in the supermarket, and, of course, my problem is the problem of the majority of consumers. In this sense, at BeanStalk Foods, we have decided to launch a very interesting range of products, initially consisting of 11 products (and five more in the final stages of development). From burgers, minced meat, and meatballs, to squid rings or fish fingers, through shredded meat, fried chicken bites, chicken nuggets, and pastrami. All, of course, vegan. But also high in protein, low in sugar, and fortified with iron and vitamin B12.
Your product range includes innovative offerings like plant-based pastrami, breaded calamari, and whole-cut products. What consumer trends or gaps in the market inspired this diverse portfolio?
Market studies theoretically indicate a decline in consumption, which has been wrongly (in my opinion) associated with a decline in demand. The problem is not demand; it’s a lack of supply. We’re here to change that. Vegan consumers will continue to demand plant-based products. However, vegetarians, and especially flexitarians, may not consume plant-based alternatives if they don’t find enough variety or quality. In that case, they will look for other options. But this also involves supermarkets and wholesalers; we all need their efforts, as well as confidence in the sector and its growth.
For this reason, we thought that beyond very typical products such as the burger, the meatball or the mince, which we also have, we have to offer diverse products, including both meat and fish analogues (of which there are far fewer on the market). We need to have enough options with different textures so the consumer does not get bored. A burger and a meatball are very similar in terms of texture, chewiness, etc., but pulled meat, pastrami, or battered squid are different.
In the same way, we hope to launch some very innovative whole-cut products soon, such as sirloin steak, entrecote, sliced loin, or cubes of ham with flavor and texture as their most outstanding points. Additionally, consumers will also benefit from protein, iron, and B12.
In addition to selling under your own brand, BeanStalk offers private label and customized solutions for supermarket chains, food service providers, wholesalers, distributors, and restaurant chains. Could you elaborate on how you tailor your products to meet the specific needs of these different industries, and what advantages BeanStalk brings to partners looking for plant-based solutions?
Not only can we adapt our products in regards to weight, size, colour or flavour, but we can also continually work on the development of new products that we do not currently have in our catalogue. A great strength of our company is the team of professionals we have in all areas.
At Beanstalk Foods, we have the largest (100% plant-based) production plant we know of to date, with a capacity of 100,000 Tn. This production capacity, together with the ability to adapt and change formulations, means that we can work with supermarket chains or wholesalers at a European level, guaranteeing that we can produce 100% of the orders in the same plant, thus guaranteeing 100% product uniformity.
We also have distribution in different parts of Europe, with the aim of having short logistics and fast delivery. I think it is important to say that we are a global company. We are producing in Asia to supply all our markets from there. We have headquarters and distribution in Europe and a subsidiary in the US with the same BeanStalk brand. I think this strength is important for any clients looking for a partnership.
Plant-based whole-cut products are gaining momentum but remain a challenging category. Could you tell us more about the technological advancements or investments that have enabled BeanStalk to develop successful whole-cut alternatives?
Of course, these products are challenging for all producers and not easy to develop. At BeanStalk Foods, we have been working on the development of whole-cut pieces for a long time. Not only are we looking to develop products with great texture and taste, but the appearance of whole cuts is even more important than that of other products.
We work with wet extrusion, among other technologies, but our strengths lie in the skills of our technicians and chefs. No matter how much machinery you have, if you are not aiming for sensory experience and enjoyment, it is difficult to make a good product. It has to be pleasing to the eye, smell good, have a good colour (both before and after cooking), cut well, and taste better. We seek to achieve the same things we look for in a beef sirloin or entrecôte, but in the form of a plant-based analogue. And I think we have succeeded.
At upcoming trade shows like SIAL Paris and the Plant Based World Expo in London, what key products or innovations will BeanStalk be showcasing to attract the attention of trade visitors?
We are going to showcase all our products. We’ve exhibited at fairs before (UK, Germany), but we’ve gained experience and improved our products. We’ll be cooking live and offering tastings of burgers, pastrami sandwiches, meatballs in sauce, nuggets, etc., along with our salami and chorizo sticks, which are great for on-the-go formats. We’ll also be cooking some of our whole-cut pieces to see what people think when they try them.
