Schouten Europe serves up next-gen plant-based fillet with proprietary fiber tech

Schouten Europe has introduced a new plant-based fillet built on its proprietary fiber technology, aiming to deliver a firmer, meat-like texture while reducing processing intensity and environmental impact.

• Schouten Europe has launched a 95g plant-based fillet using proprietary fiber technology designed to improve texture and reduce processing compared to conventional texturization methods.
• Internal analyses indicated the new approach could reduce environmental impact by approximately 10-30%, depending on formulation and supply chain factors.
• The product combined a Nutri-Score A with high protein and fiber content and was developed using 3D shaping technology for structure and application versatility.

The Netherlands-based company, which has been developing plant-based proteins since 1990, said the launch marked a step forward in its ongoing work to refine both product quality and production methods in the meat alternatives category.

“Our R&D department has worked hard over the past year on further developing our fiber technology,” said Niek-Jan Schouten, CEO of Schouten Europe. “With this fillet, we are taking a next step that is relevant for both our partners and the consumer.”

The development comes as scrutiny increases around how plant-based products are made, particularly in relation to processing methods and ingredient sourcing. Traditional texturization processes, which are widely used to create meat-like structures from plant proteins, can require significant energy input and often rely on ingredients produced outside Europe.

“Texturization is the process in which protein is transformed into a fibrous structure that resembles meat,” Schouten said, pointing to the technical complexity and resource demands associated with conventional approaches.

Schouten’s fiber technology has been designed to address these challenges by offering an alternative route to achieving structure and texture. While the company did not disclose full technical details, it confirmed that the new system contributed to a reduction in overall environmental impact compared to standard methods.

“Internal analyses indicate a potential reduction of approximately 10-30%, depending on product formulation and the supply chain,” Schouten said.

Meat alternatives already deliver a clear environmental advantage compared to conventional meat, but the company indicated that further gains are possible through changes in how products are structured and manufactured. By focusing on the underlying production process, Schouten aimed to reduce reliance on energy-intensive steps while also simplifying ingredient systems.

Alongside sustainability considerations, the company emphasized improvements in product performance, particularly in areas such as juiciness, texture, and ease of preparation. The new fillet was developed to address common challenges associated with plant-based products, including dryness and inconsistency during cooking.

“Meat alternatives sometimes require the right preparation to prevent dryness. This fillet remains juicy and firm during use. This allows us to offer a product that truly performs in practice and moves the category forward,” Schouten said.

Visually, the product was designed to resemble chicken, with a light color and defined structure. The company used applied 3D shaping technology to achieve a recognizable fillet format, aligning with consumer expectations for familiar forms and applications.

The 95g fillet has been developed with a focus on nutritional profile as well as functionality. It carries a Nutri-Score A rating and contains high levels of both protein and fiber. Schouten also noted that the product can be fortified with iron and vitamin B12, addressing nutrients that are often highlighted in discussions around plant-based diets.

From an application perspective, the company said the fillet performed well in hot preparations and could be easily marinated. A pre-marinated version has also been made available for chilled applications, expanding its use across different product formats and meal occasions.

“The product performs strongly in hot applications and marinates well. A marinated version is available for chilled applications. The product can also be enriched with iron and vitamin B12,” Schouten said.

Schouten Europe has built its business largely through private label supply, distributing a wide range of plant-based products in more than 50 countries. The company also develops products tailored to specific customer requirements, reflecting the diverse needs of retailers and foodservice operators across different markets.

The introduction of the new fillet reflects a broader shift within the plant-based sector toward refining product quality and addressing criticisms around processing and ingredient complexity. By focusing on both texture and production efficiency, Schouten signaled its intention to strengthen its offering in a category that continues to evolve rapidly.