Science

We make science out of it

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

FUTURE FOODS: A NEW STANDARD FOR PLANT-BASED MEAT

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.

Plant-Based & Clean

We produce our juicy meat from peas, sunflower and oats, depending on the product usually together with some rapeseed oil, water and vitamin B12. Our goal is that each ingredient fulfills 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 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.

HAFEPROTEIN

Oat protein complements the amino acid profile of pea protein with methionine and cysteine, making it an ideal addition to our product range. Variety 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 to form long fiber structures, creates a subtle nutty taste and gives a darker color. We also give the pellets from sunflower oil production a second life.