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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 process
New process
HOW DOES IT WORK?
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Harvest
The natural raw materials (e.g. peas, sunflowers, soy) 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).
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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).
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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 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. In doing so, we design and structure plant-based proteins in every size, shape and fibrous texture, and believe that in the future, plant-based proteins will surpass animal-based meats in taste, sustainability, health, efficiency and price. We are committed to using only natural ingredients and no additives in all of our products. In doing so, we are setting an entirely 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 continuously experiment with various available plant-
proteins for our meats. We see ourselves much more as a protein company
than a “pea company”.
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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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Soy protein
Soya is a great plant protein, nutritionally as
well as to work with. Rest assured, that we only work with sustainable non-
GMO soya exclusively sourced from European sources, therefore ensuring no
tropical forest had to be cut down. -
Sunflower Protein
Sunflower protein helps form long fiber structures, creates a
subtle nutty flavor and imparts a darker color. By using sunflower protein, we
make use of circular economy as we give a second life to the pressed pellets
from sunflower oil production.
Scientific Collaborations
