Planteneers and Handtmann combine capabilities to create alternatives with fat layers and marbling

In the realm of traditional meat, marbled steaks and bacon, distinguished by meat and fat layers, have long been standard offerings. However, the plant-based alternatives market has struggled to replicate these features, especially an authentic, fibrous structure. Addressing this gap, plant-based pioneer Planteneers and filling and portioning system manufacturer Handtmann have collaborated to introduce functional systems that enable the production of plant-based marbled pieces with a fine fibrous structure.

The collaboration relies on a newly developed attachment for Handtmann's well-established filling and portioning systems, combined with system solutions from Planteneers' fiildMeat and fiildTex series. These solutions form the basis for creating plant-based alternatives to steak, filet strips, or bacon, providing not only marbling or fat layers but also an authentic fibrous texture. The flexible coextrusion system utilized in this process allows customization of the size, shape, and definition of fat layers in the final products, catering to customer preferences.

What sets this collaboration apart from existing methods, such as 3D printing for marbled meat alternatives, is its notable advantage in terms of output. With a remarkable throughput of over a ton per hour, manufacturers employing these systems can meet the demands of larger trade partners efficiently. This development signifies a significant step forward in expanding the range and production capacity of plant-based meat alternatives with enhanced textural qualities.