.png)
It all starts with the fibre.
Not only animals have what it takes to make fibres from plant proteins - we can do it too. Only much more efficiently. Thanks to our well-controlled production process and a deep love for our products, the resource-intensive and cruel step of conventional meat production can be skipped without culinary losses. Just skip the animal.
Tailor-made fibre length - from salmon to beef.
By studying the physical and chemical properties and interactions of raw materials in depth, we can tailor and optimise the texture of our products using a variety of plant proteins.
With the help of our sophisticated process technology, we are able to recreate the textures of fish, chicken, pork, and beef almost perfectly. All our products resemble the conventional option not only in texture, but also in taste, appearance and nutritional value.
The imitation of different animal textures should make it possible to banish the animal from the plate without having to give up beloved dishes.
Old process
Feed & kill the animal
vs.
New process
The Planted Way
.png)
Vegetable
raw materials.
Know-how.
Thanks to continuous advances in process knowledge, we are constantly developing further and can immediately convert new knowledge into updates for our products. This is how we turn a few selected ingredients into delicious and 100% natural products.
Lukas tells you more
Quality without torture.
We work closely with our suppliers to ensure that the highest product quality standards are maintained. We constantly check the quality of our products with modern laboratory equipment and quality control techniques developed in-house.
Plant-based goodness.
In addition to water, a little oil, a healthy portion of vitamin B12 and spices, our products consist mainly of plant proteins and plant fibres. We have set a goal for each component to fulfill technological, sensory and physiological functions in order to avoid long lists of ingredients.
Proteins
Proteins not only fulfill vital functions in the human body, but their functionality is essential for the fibrous structure of our products. Due to the shearing and thermal treatment during the extrusion process, the proteins arrange themselves in meat-fibre-like structures and solidify, as we are familiar with from protein solidification.
Pea protein
Currently, we mainly use the protein of the yellow pea – pisum sativum, which contributes to a healthy diet through its complete amino acid profile. Legumes, which include peas, can bind with nitrogen in the soil in symbiosis with soil bacteria and therefore generally manage without additional nitrogen fertilisers.
Sunflower protein
The sunflower protein in our planted.pulled helps to form long fibre structures, creates a subtle nutty taste and gives a darker colour. We also give a second life to the press cake from the sunflower oil production.
Oat protein
Oat protein complements the amino acid profile of pea protein with sufficient levels of methionine and cysteine and is therefore an ideal addition to our product portfolio. Diversity is not only important for our food, but also for agriculture. Therefore, we rely on various plant-based raw material sources today and in the future.
Plant fibres
The high proportion of plant fibres in our products is probably the strongest differentiator to animal meat. The plant fibres not only contribute technologically to a pronounced fibre structure and provide the optimal sensory texture in our products, but also play a very important role as "dietary fibre" for a balanced diet. At the moment, we mainly use the fibres of the yellow pea in order to use the full potential of this plant.
Our building blocks
Circular economy.
Where possible, raw materials are procured using a circular economy approach in order to be able to produce even more resource-efficiently. This enables us to make an even greater contribution with our products to a sustainable world food system. In order to reduce waste and emissions, material and energy cycles are closed wherever possible and by-product flows from other value chains are made use of. For example, the pressed sunflower seeds used in the production of planted.pulled are a high-quality by-product stream from sunflower oil production, which unfortunately too seldom ends up on consumers' plates. This is where we start to create an even more sustainable product with planted.pulled.
Judith tells you more
Our
production process.
Wet extrusion for fibre production.
In a process similar to kneading dough, we mix protein flour, vegetable fibres, rapeseed oil and water and heat the whole thing while continuously increasing the temperature. The first boiling makes the mass nice and soft and then we use fine blades to create the fibre structure that is very close to meat. We continuously optimise our production processes with customised, patented solutions that improve the quality of our product, maximise automation and minimise waste.
No chemicals, no additives: the manufacturing of our products is 100% natural and uses only mechanical and thermal processes.
How it works.
Harvest.
In the first step, the farmers harvest the delicious, 100% natural raw materials of all our products.
Flour from plants.
Our partners transform the rich harvest into nutrient-rich flour - the optimal mixture of plant proteins and fibres for further processing in our facilities.
Extrusion.
We then pack the flour mixture into the so-called extruder, where we mix it with water and rapeseed oil, knead it by machine and heat it. Depending on the mixture and fine-tuning of the machine, we create a wide variety of extrudates with individual fibre structures.
Cutting.
The bite-strength results of the extrusion are then machined to the correct size and carefully cutted.
Marinate.
Depending on the product, we then add the appropriate, delicious marinade made exclusively from natural spice mixtures, thus ensuring the incomparable taste of Planted.
Pack and enjoy.
To ensure the shelf-life and quality of our products, they are then packaged hygienically and safely, just like conventional meat, and prepared for travel to pans around the world.
planted.production
Look behind the scenes.
By now you know that we attach great importance to always being transparent. For this reason, we have even built a glashouse in the middle of our factory, which you can take a closer look at in your own time. Why? We want you to see what we are doing - no one needs secrets.
Open innovation & future foods.
We believe that joint research is the key to rapidly improving our world food system. We are therefore very proud to work with various academic and industrial scientists to drive innovation together.
If you are interested in scientific cooperation, please contact our Head of Science
Dr. Patrick Rühs
Head of Science
patrick@planted.ch
Future foods: our mission
In terms of taste, naturalness and health, it is becoming increasingly difficult to meet consumer demands. Traditional food approaches will no longer suffice in the medium to long term - and this is exactly why we are using biology as inspiration to create the meat substitute of the future.
We use the biochemical tools provided by naturally occurring and unmodified bacteria, fungi and individual cells and combine them with our structuring know-how to create the next generation of clean-label foods. Our future and forward-looking food concepts will enable us to meet ever-increasing consumer demands, secure and expand trust, and justify our position in the field of alternative proteins and on plates worldwide.
Tell me more
Open innovation & education.
We firmly believe that sharing knowledge through active communication and knowledge transfer on the topic of plant-based nutrition can pave the way to a sustainable future.
We teach at the
Food Innovation Lab
(2019/2020)
Sustainable Development Goals (SDG) lecture series (2020)
Selected Topics in Food Chemistry
(2020)
In addition, we educate schools about the importance of balanced and sustainable nutrition. Interested? More information at planted.foundation
Our scientists successfully drive progress in their field – have a look at some of their publications here.
Scientific
collaborations.
