Why AB InBev is doubling its investment in its new Yucatán facility
Anheuser-Busch InBev is always finding new ways to grow, both overall as a corporation and in smaller measures through the growth of all of its individual parts and pieces. One of its larger parts and pieces is Grupo Modelo, the Corona manufacturing subsidiary that AB InBev succeeded in acquiring just a few years ago. That subsidiary is now growing even further, with the announcement that Grupo Model is investing 5 billion pesos (approximately $328 million USD) in the construction of a new brewery and can production plant in Yucatán, Mexico.
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As beverage blog Brewbound reports, the news that Grupo Modelo (and by extension AB InBev) is investing in growth in Yucatán is not news per se—the subsidiary announced in January that it would be investing around 2.2 billion pesos (approximately $147 million USD) in the construction of a new brewery in the Hunucmá municipality of Yucatán. The reasoning for this construction was quite clear: according to reports from Reuters, the new brewery would provide Grupo Modelo with a more than 8 percent boost in production capability.
Now the latest announcement this week has Grupo Modelo delving even further into this construction site, investing an additional 2.8 billion pesos into the addition of an adjacent canning facility capable of producing 1 billion cans per year for the company. Why add a canning component to construction in the Yucatán? It’s simple: vertical integration and self-reliance. At the moment, it’s reported that Grupo Modelo imports cans from elsewhere to supply its production facilities.
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As the reports indicate, this new facility would allow Grupo Modelo to not only stop importing its cans, but would also give it the capability to start exporting its own cans as a supplier to other breweries in need. It’s a sizeable investment up front, but one that will save Grupo Model (and AB InBev) money—and even make it money further down the line.
Grupo Modelo plans to start construction on both the production plant and can manufacturing facility later this year.
As more turn down meat, Deliciously Ella opens restaurant
Food writer Ella Mills, also known as Deliciously Ella, has been leading the plant-based food revolution since 2012.
The brand has a revenue of $18m and is headquartered in London, with popular food sold in shops ranging from cookies and crisps to baby food to cereal.
The eponymous entrepreneur has also released six cookbooks covering main meals and hosts a YouTube channel, Deliciously Ella, laden with plant-based recipes. Now, she is opening a restaurant: Plants by de.
The pandemic has offered entrepreneurs a chance to think about the next step
The Deliciously Ella delicatessen in London was shut for the pandemic and like many, Ella spent some of the time considering her career goals and personal ambitions. She eventually decided to open a plant-based restaurant.
“We’ve been closed for most of the last fifteen months and have spent a lot of that time reflecting on how we could make [a restaurant] a reality", she told her Instagram followers. "So today, let me introduce you to ‘Plants by de’, our home of plant-based food; and a place to showcase how innovative and delicious plant-based food can be.”
The online menu includes small plates, such as traditional vegan favourite, grilled sourdough, alongside more innovative creations like king oyster mushroom scallops, with parsnip puree. For mains, the restaurant offers vegan mac and cheese or rainbow bowls and a tempting vegan blueberry cheesecake for pudding.
Vegan diets soared in popularity over the pandemic
Fellow celebrity vegan, singer Moby, told his FaceBook followers: “In a vegan world there would be no pandemics. 100% of pandemics are zoonotic in origin.”
This was quickly debunked, as diseases can pass from humans to animals in other ways. But over the pandemic, many have turned their backs on the meat and dairy industries, following the outbreak of COVID-19 at a Chinese wet market in 2019.
In January, French vegan restaurant ONA was awarded a Michelin star, the first in the country to receive the high culinary honour.
As the world recovers, there will be a lot more plants on menus, in kitchens and on plates, as the world gets back to the ‘new normal’.