CREMER Sustainable Foods backs plant-based brands with full-service production, says Nils Rupp

As demand for plant-based foods rises globally, brands and retailers are under pressure to bring high-quality, sustainable products to market – quickly and cost-effectively. For many, that’s where CREMER Sustainable Foods steps in.

“Our mission is to think ahead and make sustainable foods possible – together with brand manufacturers, startups and retailers,” says Nils Rupp, Head of Business Unit at CREMER Sustainable Foods. “We accompany customers from the product idea to the shelf.”

Headquartered in Germany and leveraging scalable manufacturing facilities in Asia – particularly Singapore – CREMER Sustainable Foods operates as a full-service contract manufacturer for plant-based meat alternatives. It offers everything from ideation and prototype development to production, packaging and logistics.

“We’ve created a modular product platform that allows us to develop and implement individual plant-based alternatives with our customers. And we do this flexibly, efficiently and in close partnership,” Rupp explains.

The appeal of this model lies in its adaptability. CREMER’s approach is especially useful for companies testing new ideas or launching niche formats that don’t yet warrant large volumes. “We are very fast, work without minimum order quantities, but can scale just as well,” says Rupp. “We are a strong partner, especially for companies that want to try out new product ideas or have small batches produced.”

Beyond technical capabilities, Rupp highlights the company’s emphasis on culinary quality. “Our Product Innovation Team includes experts with a background in gastronomy. So we not only develop with brains, but also with taste,” he says. “The most sustainable product is useless if nobody wants to eat it.”

Using extrusion technology, CREMER can create meat-like textures for a range of products – from pulled pork to chicken schnitzel. But Rupp stresses that the team is highly adaptable when it comes to formats and recipes, adjusting to each customer’s vision. “It all starts with listening. We want to understand exactly what our customers want: Which target group do they want to reach? Which ingredients and which formats are desired?”

Once a concept is in place, CREMER handles the rest. “Then we develop prototypes and take care of production, packaging and logistics. We’ve already had projects where the products were on the market in six weeks. However, it usually takes between three and twelve months.”

Currently, European customers are served from CREMER’s Asian facilities, but Rupp hints that proximity to market is increasingly important. “We want to get closer to our customers and markets,” he says. “For us, sustainability also means streamlining supply chains. Europe is not only our home market, but also a growth market with a lot of potential.”

That growth is not limited to typical alt-protein players. “We often work with retailers or brand manufacturers who want to expand their range,” Rupp notes. “But we are also approached by bakery chains that want to fill puff pastry pockets with plant-based ingredients, for example. Some manufacturers also see our products or ingredients as an ingredient for their own ready meals.”

What CREMER is ultimately looking for in new partnerships, Rupp says, is a shared mindset. “My favorite customers are those who think and act as partners. The market is on the move. Those who remain flexible can achieve an incredible amount. We have the experience and the infrastructure and look forward to working with anyone who wants to shape the industry with us.”