St. Louis-based food tech company Benson Hill, held a ribbon cutting for its new state-of-the-art headquarters on Monday, joined by Agriculture Secretary Sonny Perdue. The 160,000 square foot headquarters will house a diverse and growing team focused on innovation of better food and ingredient options from plant to plate.

“Today celebrates a milestone on our journey to move food forward,” said Matt Crisp, CEO of Benson Hill. “While this new space provides our growing team with a safe, collaborative and inspiring workspace, it is also a visible symbol of our commitment to, and collaboration with, the broader innovative community working to advance food production. It reflects our ability to turn promise into progress and make more healthy, great-tasting and sustainable food choices accessible to everyone.”

“I’m intrigued by what Benson Hill is doing to link production and consumption in a transparent way. Consumers are becoming more sophisticated – and we must continue to develop more products that meet their needs for flavor as well as health to benefit the whole body. It was fascinating to see all the talent Benson Hill has convened here and I’m excited to see where they will go from here,” said Secretary Perdue.

In March 2020, Benson Hill commercialized the first ultra-high protein soybeans with the potential to replace soy protein concentrate, reducing costly and water-intensive processing steps to improve the sustainability of feed and food ingredients.

Also in attendance for the grand opening ceremony was Missouri Director of Agriculture Chris Chinn. Listen to remarks from all at the event on Monday, starting with Matt Crisp and including Benson Hill co-founder Todd Mockler, in addition to Perdue and Chinn.