Planteneers expands possibilities for plant-based sausages with fiildMeat S-series

Plant-based sausage and cold cuts are rapidly gaining popularity among consumers, emerging as one of the strongest categories in the alternative meat market. According to research by Innova Market Insights and the Good Food Institute, sausage and salami lead the plant-based segment in Germany by revenue – a market that continues to diversify with products inspired by regional and global traditions.

Planteneers, a specialist in functional ingredient systems for plant-based foods, is helping manufacturers meet that growing demand through its fiildMeat S-series. These versatile systems can be used to produce a broad array of plant-based sausage and cold cut varieties, including bacon and liver loaf, as well as international favorites such as Italian mortadella, Spanish chorizo, and Turkish sucuk.

This flexibility has made the fiildMeat S-series one of the best-selling solutions in the company’s portfolio. The systems are available in formulations based on fava bean and pea proteins or soy, providing manufacturers with multiple options to achieve the desired texture and functionality.

“The combination of fava bean and pea protein is a technical and sensory win,” commented Sebastian Barsch, Head of Product Development at Planteneers. “With it we achieve reliable emulsion and water binding, a meat-like elasticity, and sliceability. At the same time it gives a balanced flavor profile in which the notes of the two raw materials complement each other.” He added that this blend delivers the same advantages for texture and taste that soy protein has long provided in traditional meat applications.

The resulting products have a juicy, elastic, and authentic mouthfeel, with sliceability comparable to conventional sausages. Importantly, manufacturers can use standard sausage-making equipment, making integration into existing production lines straightforward and cost-effective.

Planteneers’ fiildMeat S-series has been on the market for several years and has already proven its performance from pilot scale through to large-scale commercial production. The systems enable producers to respond quickly to shifting consumer trends or seasonal product opportunities.

“The current interest in whole foods is a good example,” said Barsch. “We can integrate fresh vegetables, herbs, legumes, or tofu into products. Hybrid approaches are conceivable as well. We can draw from a deep fund of experience in the use of animal proteins through our sister company Hydrosol. So hybrids are likewise an absolute core competence. Naturally we assist customers in the development and implementation of promising product ideas.”

This flexibility allows manufacturers to adapt recipes and ingredients to meet diverse market preferences – whether targeting high-protein vegan sausages, vegetable-enriched options, or hybrid formulations that balance animal and plant ingredients.

Planteneers’ approach also reflects a wider industry movement toward cleaner labels, reduced processing, and more natural ingredient lists in the plant-based category. By offering proven systems that deliver on taste, texture, and manufacturability, the company is helping bridge the gap between consumer expectations and technical feasibility.

Headquartered in Ahrensburg, Germany, Planteneers develops and produces customized systems for plant-based alternatives to meat, sausage, fish, cheese, and dairy, as well as deli products. The company is part of the independent, family-owned Stern-Wywiol Gruppe, which includes 13 sister companies, more than 1,900 employees, and annual revenues exceeding US$710 million (converted from €668 million).

As part of the Stern Technology Center, Planteneers’ Plant Based Competence Center – founded in 2019 – serves as the creative hub for its R&D in alternative proteins. Customers benefit from access to around 125 research and development specialists, shared production facilities, and the Group’s international network spanning 20 subsidiaries and numerous representatives worldwide.

By combining food science expertise with a flexible systems-based approach, Planteneers continues to help food manufacturers expand their portfolios of plant-based and hybrid products that meet global demand for sustainable, high-quality protein alternatives.