Locations
planted.news
This is how our products are made
The main production of our meat is located in a glass house in Kemptthal, Switzerland - the first transparent meat production facility open to the public.
We combine science with innovative production techniques
Our production process
No artificial colors.
No artificial flavors.
No E-numbers.
No flavor enhancers.
No harmful substances.
Old method
New process
HOW IT WORKS
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Harvest
The natural raw materials (e.g. peas, sunflowers, oats) for our meat are harvested from European farmers.
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Flour from plants
Our partners process the rich harvest into nutrient-rich flour - the optimal mix
of plant proteins and fibers for further processing in our facilities in Kemptthal (CH). -
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 cuts, as well as adding important micronutrients like vitamin B12.
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Cutting
Depending on the product, the fibrous meat is cut into bite-sized pieces.
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Marinate
Depending on the product, we then add
the appropriate marinade, which consists only of natural ingredients (such as spices, herbs, oil or lemon juice). -
Packaging
To ensure the shelf life and quality of our meat, everything is hygienically and safely packed and prepared for the journey to the kitchens of the world.
In terms of taste, naturalness and health, it is becoming increasingly difficult to meet consumer demands. Traditional nutritional approaches will no longer suffice in the medium to long term - and that is precisely why we are using biology as inspiration to create the meat of the future.
Inspired by Natur , we combine proprietary extrusion and fermentation technologies using only natural ingredients. In doing so, 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 in all our products. This sets a whole new standard in the plant-based category, making it a truly healthy and sustainable option for all. Truly better than meat from animals.
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General
We produce our succulent meat from peas, sunflower and oats, usually together with some rapeseed oil, water and vitamin B12, depending on the product. Our goal is that each ingredient fulfills technological, sensory and physiological functions to avoid long lists of ingredients.
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Protein
Proteins not only fulfill vital functions in the human body, but their functionality is also crucial for the fibrous structure of our meat. Due to the shearing and thermal treatment during the extrusion process, the proteins arrange themselves in meat fiber-like structures and solidify, as we know from protein solidification.
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Pea protein
Currently, we mainly use the protein of the yellow pea - pisum sativum - which contributes to a healthy diet due to its complete amino acid profile. Legumes, which include peas, can fix nitrogen in the soil in symbiosis with soil bacteria and therefore usually manage without additional nitrogen fertilizer.
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Oat protein
Oat protein complements the amino acid profile of pea protein with methionine and cysteine and is therefore an ideal addition to our product portfolio. Diversity is important not only for our food, but also for agriculture. That is why we rely on various plant-based raw material sources today and in the future.
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Sunflower protein
The sunflower protein in our planted.pulled helps form long fiber structures, creates a subtle nutty flavor and imparts a darker color. We also give a second life to the pressed pellets from sunflower oil production.
Scientific collaborations
