In our production, we combine extrusion technology and fermentation to produce our products.
Extrusion technology has been used in the food industry since the 1960s to produce snacks, cereals or pasta. The latest innovations in extrusion are key to the second generation of plant-based meat, as they make it possible to transform plant-based proteins, which are spherical at the microscopic level, into a fibrous, elongated shape like animal muscle fibres. By combining extrusion and traditional fermentation, Planted can create larger, more complex, juicier and more tender pieces and add important micronutrients such as vitamin B12. Fermentation has a long tradition in food production, e.g. for wine, beer, salami, tempeh or sauerkraut. In all these foods, fermentation of the raw material with microbes such as fungi or bacteria leads to better taste and texture, greater safety or better nutritional value. We only use high-quality ingredients and go one step further to produce great-tasting products through a perfect process instead of using additives.