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, and Planted does not use any additives at all. The new Planted product has been further refined for the catering industry through close collaboration with star chef Tim Raue.

The Swiss foodtech start-up Planted is revolutionizing the market with an unprecedented product: planted.chicken breast is the first large plant-based piece of meat without additives that is in no way inferior to an animal chicken breast in terms of texture and taste and can be processed in exactly the same way.

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

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. In this way, Planted is 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 impresses with its fibrous texture and high protein content with 74 percent less greenhouse gas emissions. We are therefore delighted that our new product is now being launched in the restaurant trade with a top chef like Tim Raue. The range of ways in which Planted can be integrated into menus is incredibly diverse - and that's what makes it so much fun for us and opens up so many delicious possibilities," says Dr. Judith Wemmer, Executive Board Member and Head of Product Development at Planted.

A forward-looking product without compromise

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

Availability of planted.chicken breast

Developed by Planted and refined for the food service industry through close collaboration with Tim Raue, planted.chicken breast will initially only be used in the food service industry following its launch in Tim Raue's Michelin-starred restaurant. Next year will see the expansion of the range for the retail sector.