We can provide you with industrial-scale, complete solutions for processing alternative proteins into high quality meat or fish substitutes. Adjust the texture, shape, color and flavor of the products according to the needs of your target market and supply your customers with tasty products.
We can provide you with industrial-scale, complete solutions for processing alternative proteins into high quality meat or fish substitutes. Adjust the texture, shape, color and flavor of the products according to the needs of your target market and supply your customers with tasty products.
By 2050, it is estimated that an extra 265 million tons of protein will be needed to meet the demands of the world’s population. Finding new protein sources is essential. From soy, oilseed, pulses to upcycling side streams or newer ingredients like microalgae or insects, we are leading the way in developing sustainable alternatives. More and more consumers are demanding environmentally friendly products like meat and fish substitutes. From bean to burger, we provide the complete solution along the protein value chain.
We are already familiar with soy as a meat replacer for vegetarian dishes, like tofu and tempeh. Also for the novel meat-like substitutes, soy is the major ingredient. Soy protein isolates and concentrates can be processed into very strong textured meat substitutes with minimum off-flavors.
Our technology helps to maximize their potential. Pulses are extremely versatile and can be used in breads, pasta products and meat substitutes. We have developed a wide range of products and solutions to help increase pulse production.
When it comes to the preparation of oilseeds like soybeans, rapeseed, sunflower seeds etc. you need reliable partner that can offer you sophisticated process know-how and modern technologies.
A growing population, coupled with diminishing natural resources, means the race is on to find alternative sources of nutrition. One such source is insects, mainly used in feed applications, and a novel ingredient for experimental food applications.
Single-cell organisms such as dunaliella, spirulina or chlorella contain up to 70% protein. Our solutions can help you to valorize your microalgae and derived ingredients at various stages.
Keep up with new trends and techniques – visit one of our training courses in our innovation centers worldwide. Our services and training are designed to keep you up to date on products and technologies, giving you the confidence and experience you need.
Gupfenstrasse 5
Uzwil
9240
Switzerland
