Planted doubles production capacity with opening of high-tech plant-based meat facility in Germany

Planted has officially opened a new state-of-the-art production facility in Memmingen, Bavaria, marking a major step forward in the company’s efforts to scale sustainable, plant-based meat across Europe. The Swiss food-tech company, known for its clean-label meat alternatives, will now be able to produce more than 20 tons per day at the new site – effectively doubling its current production capacity.

Set within the former Memmingen brewery, the facility is now the most advanced in Europe dedicated to biostructured proteins and will focus on scaling Planted’s fermentation-powered planted.steak, which launched in 2024 to strong demand across both retail and foodservice. The product, made from clean ingredients and grown through proprietary fermentation processes, has recently secured listings in REWE, Kaufland, Tesco, Carrefour, Albert Heijn, and Migros.

“With an export share of 75% and Germany as our biggest export country, expansion into our largest EU market was the obvious choice,” said Lukas Böni, Co-founder & member of the Planted management board. “The new proximity to key target markets, combined with a state-of-the-art production facility, allows for more sustainable and efficient logistics and production, helping Planted meet growing demand and stay closer to our international customers.”

The new plant is expected to create around 50 technical and operational roles over the long term. Böni said Memmingen was chosen for its strong infrastructure, food production heritage, and excellent transport links. “We benefit from qualified specialists and a long tradition of food production in the region… plus, the proximity to our headquarters in Kemptthal brings major advantages in terms of technology transfer, which is essential for our innovative fermentation technology.”

Planted worked with the Alois Müller Group to design the site with energy efficiency and environmental impact in mind. Groundwater cooling and a sustainable heat supply are among the measures in place to help the company progress toward CO₂ neutrality. Sustainability is core to Planted’s B-Corp certification and overall mission.

“With the opening of our new production facility, we are taking another milestone towards more sustainable and scalable protein production,” said Judith Wemmer, Co-founder of Planted and operational lead for both sites. “Our biotechnological expertise enables us to bring new innovative products to market faster and more efficiently – and even closer to our customers in the retail and gastronomy sectors.”

Planted’s Whole-Muscle-Platform allows it to produce structured plant-based meats that replicate full muscle cuts. The planted.steak range has quickly gained attention for its texture, nutritional profile, and clean-label formulation. Compared to conventional beef, it generates 97% fewer CO₂ emissions and uses 81% less water.

Timed with the summer grilling season, Planted has also released a planted.steak Paprika variant and plans to roll out additional products from the steak line later this year.

With Memmingen now operational and Kemptthal still running at full capacity, Planted says it is positioned to serve growing demand from consumers and food-service providers seeking healthier, more sustainable meat alternatives – without compromising on taste or functionality.