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Fermented ‘steak’ developed at brand new facility launched by Planted
The beef-style ‘steak’ was developed using the company’s “cutting-edge” fermentation process, and is made with soya protein, rapeseed oil, bean and rice flours and a proprietary blend of microbial cultures.
Planted estimates that the production of its ‘steak’ contributes 97% less CO2 emissions per kilogram when compared to a beef steak, and requires 81% less freshwater. Meanwhile, the ‘steak’ is low in saturated fat, high in protein and fibre and contains micronutrients such as iron and vitamin B12.
The firm hopes to create as many different product concepts as possible through its fermentation process, a project that has been aided with the opening of its new production site in Kemptthal this month (March 2024). The facility has created 30 technical and operational jobs, and was partly funded with a 2m Swiss Francs that Planted was awarded in 2023 as part of the Swiss Accelerator Program.
Planted’s wide range of meat alternative products are available in more than 6,100 restaurants and 8,700 retail outlets across Europe, including in the UK, as well as through its online store, with its fermented ‘steak’ set to be rolled out in the coming months.
‘Steak developed for most discerning palate’
Pascal Bieri, co-founder of Planted, described the steak as a “true game changer” for the company and the wider plant-based meat alternative category.
"Our steak is designed to satisfy even the most discerning palate,” Bieri added.
"No other plant-based steak on the market uses only natural ingredients, zero additives and displays features such as juiciness as well as tenderness.
“In the research and development process, we have worked with over 50 gastronomy professionals to achieve a steak that is literally unreal, in taste, texture, application and overall eating experience.”
Meanwhile, fellow co-founder Lukas Böni explained that Planted hopes to introduce products to the market quickly, while utilising the “most advanced and disruptive fermentation technology” available.
"This investment in our expansion stems from a strategic decision to enhance our biotechnology footprint in Kemptthal – from labs to production,” Böni continued.
"We are proud to be one of the few innovators of plant-based meat that takes on all steps in the production process, from R&D to industrial production.
“The additional and new production site allows Planted a very fast turnaround from pilot stage to industrial production, significantly closing the time gap to market launch.”
In other news, Yorkshire beer maker Black Sheep Brewery has undergone a “major rebrand” as it looks to begin the “next chapter” in its history.
