Planted develops the first plant-based chicken breast in one piece No additives

Groundbreaking work: New proprietary technology makes it possible to produce larger cuts of meat. Only natural ingredients are used to make the planted.chicken , and Planted continues to completely avoid the use of additives. The new Planted product was further refined for the foodservice industry through close collaboration with Michelin-starred chef Tim Raue.

The Swiss food tech startup Planted is revolutionizing the market with a product unlike anything seen before: Theplanted.chicken is the first large plant-based cut of meat— No additives—that is in no way inferior to a real chicken breast in terms of texture and taste and can be prepared in exactly the same way.

Starting September 15, Michelin-starred chef Tim Raue will serve the plant-based chicken breast for the first time at his Berlin restaurant, TIM RAUE. As always, Planted uses only natural ingredients to produce this new product: The production of planted.chicken involves only water, proteins and fibers from yellow peas, rapeseed oil, salt, and yeast. In doing so, the company remains true to its principle of avoiding additives—as well as to the perfect texture that distinguishes all of Planted’s protein-rich meat alternatives.

Unique results with a new bio structuring approach

In addition to proven professionalized extrusion processes, Planted has now succeeded in combining protein structuring and biotechnology with a novel biostructuring approach. This makes Planted a pioneer in the food market. This new proprietary technology makes it possible to produce larger pieces of meat with a complex structure and texture, juiciness and tenderness entirely No additives . More than 65 Planted employees on the scientific side and in product development make this breakthrough possible.

“Our planted.chicken is better than its animal-based counterpart because it boasts a meaty texture and high protein content while producing 74 percent fewer greenhouse gas emissions. We are therefore thrilled that our new product is now being launched in the restaurant industry with a top chef like Tim Raue. The range of ways Planted can be integrated into menus is incredibly versatile—and that’s exactly what we enjoy so much and what opens up so many delicious possibilities,” says Dr. Judith Wemmer, Executive Board Member and Head of Product Development at Planted.

A forward-thinking product without compromises

Theplanted.chicken can be pan-seared for a few minutes until golden brown, just like a traditional chicken breast, and then prepared in any way the cook desires. “I enjoy working with high-quality products, and the planted.chicken —like the other Planted products—meets this standard without compromise. It’s easy to work with and also makes a significant contribution to our climate—products like this are indispensable for forward-thinking cuisine,” says Michelin-starred chef Tim Raue.

Availability of planted.chicken

Developed by Planted and further refined for the foodservice industry through close collaboration with Tim Raue, theplanted.chicken will initially be available only in restaurants following its debut at Tim Raue’s Michelin-starred restaurant. The product line will be expanded to retail next year.