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This is how our products are made
The main production of our meat is in a glasshouse in Kemptthal, Switzerland - the first transparent meat production open to the public.
We combine science with innovative production techniques.
Our production process
No artificial colors.
No artificial flavors.
No E numbers.
No flavor enhancers.
No harmful substances.
Old process
New process
HOW IT WORKS
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harvest
The natural raw materials (e.g. peas, sunflowers, oats) for our meat are harvested by European farmers.
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Flour from plants
Our partners process the rich harvest into nutrient-rich flour - the optimal mixture
made from plant proteins and fibers for further processing in our facilities in Kemptthal (CH). -
extrusion
The flour mixture is put into the extruder where we mix it with water and rapeseed oil, knead and heat it.
The technology of extrusion makes it possible to transform vegetable proteins into a fibrous, elongated form, like that of animal ones
muscle fiber. -
fermentation
Fermentation allows us to produce larger, more complex, juicier and more tender pieces as well as adding important micronutrients such as vitamin B12.
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Cut
Depending on the product, the fibrous meat is cut into bite-sized pieces.
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Marinate
Depending on the product, we then add
the right marinade that consists only of natural ingredients (e.g. spices, herbs, oil or lemon juice). -
Packaging
To ensure the shelf life and quality of our meat, everything is packaged hygienically and safely and prepared for its journey to kitchens around the world.
It is becoming increasingly difficult to meet consumer demands in terms of taste, naturalness and health. Traditional nutritional approaches will no longer be sufficient in the medium to long term - and that's exactly why we're using biology as inspiration to create the meat of the future.
Inspired by nature, we combine proprietary extrusion and fermentation technologies, using only natural ingredients. We design and structure plant-based proteins of every size, shape and fibrous consistency and are convinced that plant-based proteins will outperform animal meat in the future in terms of taste, sustainability, health, efficiency and price. We are committed to using only natural ingredients and no additives in all of our products. In doing so, we are setting a completely new standard in the plant-based product category and making it a truly healthy and sustainable option for everyone. Truly better than animal meat.
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Generally
We make our juicy meat from peas, sunflowers and oats, depending on the product usually together with a little rapeseed oil, water and vitamin B12. We aim for each ingredient to fulfill technological, sensory and physiological functions to avoid long lists of ingredients.
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protein
Proteins not only fulfill vital functions in the human body, but their functionality is also crucial for the fibrous structure of our meat. Through the shearing and thermal treatment during the extrusion process, the proteins arrange themselves into meat fiber-like structures and solidify, as we know from protein solidification.
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Pea protein
Currently we mainly use the protein from the yellow pea - pisum sativum - which contributes to a healthy diet thanks to its complete amino acid profile. Legumes, which also include peas, can bind nitrogen in the soil in symbiosis with soil bacteria and therefore usually do not require additional nitrogen fertilizer.
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Oat protein
Oat protein complements the amino acid profile of pea protein with methionine and cysteine ​​and is therefore an ideal addition to our product portfolio. Diversity is important not only for our food, but also for agriculture. That's why we rely on various plant-based raw material sources today and in the future.
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Sunflower protein
The sunflower protein in our planted.pulled helps form long fiber structures, creates a subtle nutty flavor and imparts a darker color. We also give the pellets from sunflower oil production a second life.
Scientific collaborations
