Science

We make science out of it

We challenge the status quo - because of our love for food, our environment and our passion for science. Our goal is to develop plant-based meat that is perfectly tailored to the needs of consumers through culinary and scientific know-how and innovation.

FUTURE FOODS: A NEW STANDARD FOR VEGETABLE MEAT

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.

Plant-based & clean

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.

Our proteins

PROTEINS

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.
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.

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.
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.