Planted, the Swiss FoodTech trailblazer for clean label plant-based meats, proudly introduces its latest culinary innovation: the planted.steak, a game-changing fermented steak from plants, now available across numerous foodservice outlets in Europe. The launch of planted.steak as the first product from Planted’s ‘whole-muscle[1] platform’; which also marks the announcement of the company’s strategic expansion of its production capabilities with a cutting-edge fermentation facility in Kemptthal, Switzerland.
The planted.steak: meat lovers won’t believe their eyes
Planted has developed its first plant-based steak, which is juicy and tender thanks to an innovative fermentation process and has an unmistakable umami flavor. True to the company’s philosophy, the steak is made exclusively from natural ingredients such as soy protein, rapeseed oil, bean and rice flour and a special blend of microbial cultures and is a testament to sustainable culinary ingenuity. It has a high protein and fiber content, contains important micronutrients such as vitamin B12 and iron and is low in saturated fat. Planted offers the health-conscious palate and true gourmets a steak that is juicy, tender and full of flavor.
The planted.steak is now on the menu in many European restaurants:
– In Switzerland, well-known restaurants such as Gartenhof, Kronenhalle, Lindenhofkeller, StudioBellerive in the AMERON Bellerive au Lac, NOA Restaurant Bern, Café de Prélaz and KJU delight their customers with their planted.steak creations.
– In Germany, the steak is available in Tim Raue’s Michelin-starred restaurant and in Tim Mälzer’s Bullerei in Hamburg.
– In Austria, the well-known burger chain Le Burger offers planted.steak.
“Our planted.steak is designed to satisfy even the most discerning palate. This is a real game changer – not just for us, but for the entire industry,” says Lukas Böni, co-founder and member of the management board of Planted. “No other plant-based steak uses only natural ingredients, no additives and is characterized by such juiciness and tenderness. During the research and development process, we worked with more than 50 gastronomy professionals to develop a steak that is literally unreal, in taste, texture, application and overall eating experience. We are very proud that so many restaurants have already added it to their menus.”
“Fulfilling very demanding culinary requirements, the planted.steak allows us chefs to focus on what we are best at: creating and sharing emotions.”, says Peter Schärer, Executive Head Chef of famous restaurant Kronenhalle in Zürich. “The planted.steak reacts beautifully to different cooking styles, already delighting and surprising our guests.”
Unparalleled Sustainability: The planted.steak Difference
The planted.steak isn’t just a culinary innovation; it’s a scalable sustainable solution to the environmental challenges posed by traditional meat production, especially beef production. Creation of the planted.steak needs 97% less CO2e emissions per product weight compared to its animal counterpart. Beef production requires large pasture areas or agricultural land to grow feed and the production of feed for cattle requires significant amounts of energy, land, and other resources. Cattle digestion and manure release more greenhouse gases. Compared to poultry or pigs, cattle have a longer growth period before they are ready for slaughter. During this time, they consume feed and continuously produce methane. In terms of water footprint, planted.steak requires 81% less freshwater than an animal counterpart.
By significantly reducing CO2 emissions and water consumption, Planted meat products pave the way to a more sustainable future without compromising on taste, quality and eating experience.
Future of Alt-Protein: planted.steak to be first Product from new Whole-muscle Platform
Fermentation is one of nature’s most versatile processes with an unparalleled ability to boost and tailor taste, tenderness and wholesomeness of foods. Using fermentation technology allows Planted to continue to strive for clean label and healthy protein sources while doubling down on taste and naturalness – pushing the boundaries of alternative protein.
In early 2023, the Swiss Innovation Agency Innosuisse acknowledged this and awarded Planted 2 million Swiss francs as part of the Swiss Accelerator Program, aiming to accelerate the development of their whole-muscle platform. This has enabled Planted to launch their fermentation-based steak only a year later with plans for launches across DTC channels as well as in retailers across Europe in 2024.
Planted aims to create as many different product concepts as possible from its groundbreaking whole-muscle platform, where the muscle grows through proprietary fermentation processes. The whole-muscle is comparable to a full loin, allowing unparalleled versatility and seamless adoption into existing meat processing. This allows Planted to launch new and differentiated meats, while allowing adaptations to local food favourites and taste.
Leading the way in sustainable food production: the Kemptthal expansion
In tandem with the launch of the planted.steak, Planted unveils the strategic expansion of its production capabilities with a cutting-edge fermentation facility in Kemptthal, Switzerland. The new production site has created 30 technical and operational jobs.
“This investment in our expansion stems from a strategic decision to enhance our biotechnology footprint in Kemptthal – from labs to production. Our aim is to introduce innovative products from our fermentation platform to the market fast, particularly our planted.steak, which utilises the most advanced and disruptive fermentation technology today in terms of scalability, taste and product quality.” says Lukas Böni. “We are proud to be one of the few innovators of plant-based meat that takes on all steps in the production process, from R&D to industrial production. The additional and new production site allows Planted a very fast turnaround from pilot stage to industrial production, significantly closing the time gap to market launch.”
Green technology played a central role in the construction of the new production site. The entire building, shared by various FoodTech companies, has an eco-friendly energy system. This system uses the ambient air as an energy source. The air feeds the heat pumps, which provide environmentally friendly heating and cooling in the buildings. According to EKZ, over a period of 30 years, this will save more than 44,000 tonnes of CO2.
(1) Groundbreaking whole-muscle platform, where the muscle grows through proprietary fermentation processes
