OUR TECHNOLOGY

Years of research resulting in the development of a proprietary technology

which enables cleaner label products with incredible taste

UMIAMI-05-2021-HD-26.jpg

BEYOND EXTRUSION

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.

UNIQUE ADVANTAGES

Main 5.png

CLEANER LABEL

· No texturing agents, no methylcellulose

· No concentrates (some applications)

· Very short ingredient list

· Excellent nutritional profile

BETTER TASTE

· Unique tender texture from our proprietary process

· Natural flavors developed with world-class flavorist

· Unique fatty mouthfeel

MORE DIVERSE

Wider texture range than extrusion ·

Thick fibrous whole-cuts are possible ·

Complete control over fiber direction ·​

Screen Shot 2021-02-25 at 13.17.03 copy.
Screen Shot 2021-02-25 at 13.17.03 copy.
Screen Shot 2021-02-25 at 13.17.03 copy.

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.

4 - 4 produits.jpg

RENOWNED TECHNICAL PARTNERS

DO YOU HAVE A PROJECT?

Let's talk about it!

Thanks for joining our mailing list!