Planterra Foods has opened its new headquarters in Lafayette, Colorado, with a new corporate office and R&D innovation center.
With the opening of the new facility, the plant-based protein subsidiary of JBS looks forward to continuing its purpose of feeding future generations and making a positive impact on the world.
The new location will result in incremental employment and new opportunities to grow in ingredient and product innovations, expanding office space and adding new jobs for the Denver community over the next year. The R&D innovation center will focus on testing and developing new ingredients and product innovations to create the best tasting, crave-worthy and highest quality products in the market while providing every single human being with reliable, affordable access to plant-based food.
"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. "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."
"Planterra Foods new R&D innovation center will open the doors to endless opportunities in plant-based protein," said Raúl Pero, vice president of marketing & innovation at Planterra Foods. "With more and more plant-based options popping up in stores for consumer to choose from, our goal is to bring innovative solutions to plant-based foods with delicious, high-quality products that people can feel good about eating and feeding their families at home."
"Colorado is open for business and this expansion will result in 100 new jobs," said Colorado Gov. Jared Polis. "We look forward to continuing Colorado's reputation as one of the foremost agricultural producers in the world."
Companies working on the new Planterra Foods office and R&D innovation center are Colorado-based and nearly all the labor and sourcing materials are also Colorado-based.
