Big Mountain Foods is building a 70,000-sq.-ft. facility in Vancouver to expand its production of plant-based foods. The multi-million-dollar plant should be operational in the first quarter of 2021, as the company outgrows its current 8,000-sq.-ft. space, also in Vancouver.

Founded in 1987 by mother-daughter duo Kimberly Chamberland and Jasmine Byrne, Big Mountain Foods recently began distributing to Kroger, which provided the momentum for the expansion – although eyes are on more distribution in the U.S. and Canada, as well as Asia. Products are sold fresh and can be found in more than 6,000 retailer locations.

The company recently launched four new Veggie links products across Canada and the U.S. All nine Big Mountain Foods products are gluten-, nut- and soy-free, certified vegan, and non-GMO verified. The company uses a variety of pulses including pea protein, superfoods like hemp, chia, and other seeds and vegetables. As a dedicated common allergen-free facility, the plant uses no soy or wheat.

Over the past two years, the company also re-engineered its packaging, which now includes 40 percent less plastic and 25 percent less cardboard. By 2025, the company plans to run a zero-waste facility.