Locations
Events
planted.news
This is how our products are made
Planted is a certified B Corp company and we produce our meat in Kemptthal (Switzerland) and Memmingen (Germany).
We combine specially developed structuring and fermentation technologies to produce meat from plant-based proteins - with a focus on delicious taste, meaty and juicy texture and only natural ingredients.
No artificial colors.
No artificial flavors.
No E numbers.
No flavor enhancers.
No harmful substances.
Our production process
Old method
New process
HOW IT WORKS
-
Harvest
The natural raw materials (e.g. peas, sunflowers, soy) for our meat are harvested by European farmers.
-
Flour from plants
Our partners process the rich harvest into nutrient-rich flour - the optimal mixture of plant proteins and fibers for further processing in our plants in Kemptthal (CH) and Memmingen (DE).
-
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
muscle fiber. -
Fermentation
Fermentation allows us to produce larger, more complex, juicier and more tender pieces, as well as add important micronutrients such as vitamin B12.
-
Cutting
Depending on the product, the fibrous meat is cut into bite-sized pieces.
-
Marinate
Depending on the product, we then add the appropriate marinade, which consists only of natural ingredients (e.g. spices, herbs, oil or lemon juice).
-
Packaging
To guarantee the shelf life and quality of our meat, everything is hygienically and safely packaged and prepared for its journey to kitchens around the world.
When it comes to taste, naturalness and health, it is becoming increasingly difficult to meet consumer demands. Traditional nutritional approaches will no longer be sufficient in the medium to long term - and that's precisely why we use 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 in every size, shape and fibrous texture and are convinced that plant-based proteins will surpass animal meat in terms of taste, sustainability, health, efficiency and price in the future. We are committed to using only natural ingredients and no additives for all our products. In doing so, we are setting a completely new standard in the plant-based category, making them a truly healthy and sustainable option for everyone. Truly better than meat from animals.
Scientific collaborations
-
General
We are constantly experimenting with different plant proteins available for our meat. We see ourselves much more as a protein company than a "pea company".
-
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 shearing and thermal treatment during the extrusion process, the proteins arrange themselves into meat-fiber-like structures and solidify, as we know it from protein solidification.
-
Pea protein
We currently mainly use the protein from yellow peas - pisum sativum - which contributes to a healthy diet due to its complete amino acid profile. Legumes, which include peas, can bind nitrogen in the soil in symbiosis with soil bacteria and therefore generally do not require additional nitrogen fertilizer.
-
Soy protein
Soy is an excellent vegetable protein, both in terms of nutrition and processing. However, you can rest assured that we only work with sustainable, non-GMO soy that comes exclusively from European sources, so no tropical forests had to be cut down.
-
Sunflower protein
Sunflower protein contributes to the formation of long fiber structures, provides a subtle nutty flavor and gives the product a darker color. By using sunflower protein, we make use of the circular economy, as we give the pressed pellets from sunflower oil production a second life.
