Planteneers aims to narrow the price gap for plant-based foods

Plant-based alternatives are gaining momentum, but consumers increasingly expect these products to match the price and quality of traditional meat options. In response to this demand, Planteneers has unveiled a new system designed to produce affordable plant-based sausages and cold cuts while maintaining high standards in texture, taste, and overall eating experience.

Planteneers’ latest innovation, the fiildMeat S 111404 system, provides manufacturers with a cost-effective way to produce popular cold cuts such as lyoner, fleischwurst, and salami. By carefully balancing functional plant proteins with hydrocolloids, the company has developed a solution that addresses price constraints without compromising product quality.

Rebecca Bohlmann, Product Manager at Planteneers, explains the development process. “We identified the main cost drivers and realized that modified starch was an area where we could economize. Instead, we found a combination of hydrocolloids that could replicate starch’s role in preventing syneresis (moisture separation).”

This strategic substitution not only reduced costs but also ensured that the cold cuts retained their essential qualities, such as clean slicing on high-speed equipment—a critical factor for commercial production.

The choice of plant proteins also played a key role in the system’s success. The fiildMeat S 111404 system uses a blend of European-sourced soy and pea proteins. Soy protein offers good functionality, a balanced amino acid profile, and a neutral taste. By using soy protein concentrate rather than isolate, the system benefits from a less processed ingredient, contributing to overall cost efficiency and sustainability.

Pea protein complements soy by providing firmness and structural stability to the final product. However, soy concentrate’s darker color posed a challenge. “We addressed this by using coloring foods,” said Bohlmann. “Since these colorants can be sensitive to heat, precise adjustments to dosage and form were necessary to achieve a natural, fresh appearance.”

The system’s success also hinges on precise processing techniques. Factors such as shear force and processing temperature significantly influence the texture of plant-based cold cuts. Planteneers’ technologists simulate these processes at the Stern Technology Center’s pilot plants, allowing them to refine the recipe for optimal results.

“We fine-tune the shear level and temperature to achieve the desired texture,” Bohlmann explained. “This approach helps us meet consumer expectations for flavor, color, and texture, while keeping costs manageable.”

To ensure quality throughout the product’s shelf life, the team conducts rigorous storage testing. This guarantees that the cold cuts retain their taste, appearance, and texture until the end of their best-before date.

The fiildMeat S 111404 system leverages the synergies between ingredients to deliver the characteristic firmness and texture of traditional cold cuts. The modular structure allows manufacturers to adapt the system to different market demands and consumer preferences. By adjusting the added components, producers can create a variety of cold cut styles tailored to specific tastes and textures.

This flexibility helps manufacturers cater to diverse markets while keeping costs low, ensuring plant-based alternatives remain accessible to a broad consumer base.

Building on the success of its cold cut solutions, Planteneers is now extending its cost-optimized approach to other plant-based convenience foods. Current developments include alternatives to chicken breast, nuggets, burgers, and meatballs. The company is also exploring plant-based steak products, including marbled varieties.