Planted develops the first plant-based chicken breast in one piece entirely without additives

Pioneering work: New proprietary technology makes it possible to produce larger pieces of meat. Only natural ingredients are used in the production of planted.chicken breast, furthermore Planted completely avoids the use of additives. The new Planted product has been further refined for the restaurant industry through close collaboration with star chef Tim Raue.

Swiss foodtech start-up Planted is revolutionizing the market with an unprecedented product: the planted.chicken breast is the first large vegetable meat cut without additives, which is in no way inferior to a rtier chicken breast in terms of structure and taste and can be processed in exactly the same way.

From September 15, Michelin-starred chef Tim Raue will be bringing the plant-based chicken breast to the plates of his Berlin restaurant TIM RAUE for the first time. For the production of the new product, Planted uses only natural ingredients as usual: For example, only water, proteins and fibers from the yellow pea, rapeseed oil, salt and yeast are used in the production of planted.chicken breast. In this way, the company remains true to its principle of dispensing with additives - as well as the perfect bite that characterizes all of Planted's protein-rich meat alternatives.

Unique results with new biostructuring approach

In addition to the proven professional extrusion process, Planted has now succeeded in combining protein structuring and biotechnology with a novel biostructuring approach. Planted is thus doing pioneering work in the food market. This is because this new proprietary technology makes it possible to produce larger pieces of meat with complex structure and texture, juiciness and tenderness, entirely without additives. More than 65 Planted employees on the scientific side as well as in product development make this breakthrough possible.

"Our planted.chicken breast is better than its animal counterpart because it convinces with a fibrous texture and high protein content with 74 percent less greenhouse gas emissions. We are therefore enormously pleased that our novelty is now being launched in the restaurant trade with a top chef like Tim Raue. The choice of how Planted can be integrated into menus is incredibly versatile - and that in particular is a lot of fun for us and holds many delicious possibilities," says Dr. Judith Wemmer, Executive Board Member and Head of Product Development at Planted.

A forward-looking product without compromise

Like an animal chicken breast, the planted.chicken breast can be pan-fried for about a few minutes until golden brown and then processed further depending on the creativity of the cook. "I enjoy working with good products and the planted.chicken breast - like the other Planted products - meets this requirement without compromise. It is ideal for processing and also makes a decisive contribution to our climate - products of this kind are indispensable for forward-looking cuisine," says star chef Tim Raue.

Availability of the planted.chicken breast

Developed by Planted and further refined for the restaurant trade through close collaboration with Tim Raue, the planted.chicken breast will initially only be used in the restaurant trade following its launch in Tim Raue's Michelin-starred restaurant. This will be followed next year by an expansion of the range for the retail trade.