Years of research resulting in the development of a proprietary technology
which enables cleaner label products with incredible taste
Unlocking the future of protein texturization
Until now, there were only two options to create meat substitutes: dry extrusion to create grounded products such as patties or sausages, and wet extrusion to create small chicken-like pieces. However, no technology allowed to create thick fibrous whole cuts of meat. With our process, we can master both the thickness and the direction of the meat-like fibers in thick whole-cut-like products. It allows us to create a wide variety of plant-based meats and fish while being cleaner-label.
· No texturing agents, no methylcellulose
· No concentrates (some applications)
· Very short ingredient list
· Excellent nutritional profile
· Unique tender texture from our proprietary process
· Natural flavors developed with world-class flavorist
· Unique fatty mouthfeel
Wider texture range than extrusion ·
Thick fibrous whole-cuts are possible ·
Complete control over fiber direction ·
OUR FIRST PRODUCT RANGE
You won't believe it until you taste it
We have just unveiled the first product range
that we are working on:
super-delicious clean-label plant-based chicken breasts, cod, and chicken nuggets! Feel free to reach out to us if you would like to learn more about it.
DO YOU HAVE A PROJECT?
Let's talk about it!