Barvecue offers plantbased product inspired by southern flavors

Barvecue

10308 Bailey Road, #427, Cornelius 704.268.9296 www.barvecue.com

Barvecue That’s Good for You

Cornelius business creates plant-based product inspired by southern flavors

by Lara Tumer | photography by Jon Beyerle

From left to right: Lee Cooper, Founder and CEO, Jeni Cooper, Co-Founder and Marketing+Community Outreach, Zack Werner, Co-Founder and Chief Operating Officer.

With plant-based diets on the rise, many are looking for unique ways to enjoy their favorite eats without sacrificing the variety and flavor associated with eating meat. Longtime vegetarian, Lee Cooper, saw an opportunity when he found himself without any suitable vegetarian/vegan options for one of his favorite eats, a barbecue sandwich, and moved forward with the creation of his company—Barvecue.

While Cooper had the name and idea for his vegetarian barbeque product, the actual development came through a few happy coincidences. In 2016 Cooper met Zack Werner, a food scientist who was attending culinary school and also happened to be vegetarian. With Cooper’s idea and Werner’s unique skillet, Barvecue came to fruition.

After settling into their 4,000-square-foot start-up facility, the goal was to develop product and get into local markets. They “gained headway quickly and regional accounts became national accounts.” 2020 marked a big step for the company, recently securing $2 million in capital and allowing them to scale up and put their eye on the food service industry and grocery/retail. A larger production facility is in the plans for late summer and Cooper expects that Barvecue will be available in a number of major retail grocery stores by the end of 2021. Those looking to purchase Barvecue can either head to their headquarters in Cornelius, purchase directly online, or use their product locator to find local retailers who currently carry product. The four items currently available include the original pulled BVQ, gluten-free chopped BVQ, and naked BVQ—available in both pulled and chopped. All products sell and ship frozen and are made using true wood smoke rather than artificial smoke flavors. The protein base is a mix of whole soy bean, wheat protein, and sweet potato with a clean and short full ingredient list.

When asked about his vegetarian diet, Cooper explains that “it’s always been a mix of the environment, animal welfare, wellness, and ethics for me.” Surprisingly, a large percent of sales are to omnivores—people who are looking to incorporate more plantbased meals into their diet but are not technically vegetarian or vegan. The superior taste of Barvecue makes the difference almost undetectable and easy for those to make the swap. It’s obvious that Cooper, who refers to food “as such a personal thing” has found a special niche in the plant-based industry.