future of protein production with plates with healthy food and protein

Sustainable meat alternative from Vion brand ME-AT the alternative scoops prize at Anuga Taste Innovation Show

December 7, 2023

Can a plant-based steak really compete with a beef entrecôte, even in front of critical gourmets? The Plantrecôte from the Vion brand ME-AT the alternative impressed experts at this year’s Anuga so much that the jury of international trade journalists and market research analysts included the 100% vegan steak in the 'Taste Innovation Show'.

The Plantrecôte, an alternative source of protein based on wheat and peas, has both the same look and authentic texture as a real entrecôte. The secret behind this is an innovative 2D technology from Vion, which makes it possible to combine two textures in one meat alternative and turn the fat edge of the steak, which is critical for entrecôte connoisseurs, into an experience in itself. The Plantrecôte also impressed critical meat fans in the tasting – above all with its bite.

“The fact that there were more than 2,200 products to choose from in this competition and that our Plantrecôte is one of the winners and has been named to the ‘Hall of Fame’ makes us particularly proud,” commented Milos van Moorsel, Business Development Manager Plant-Based at Vion. “Innovation is a pillar of Vion’s sustainability strategy and this starts conceptually with the more diverse protein selection for consumers,” explains van Moorsel.

All meat alternatives such as Plantrecôte can be produced with vitamin B12 or iron at the customer’s request. This eliminates the need to take these essential metabolic building blocks as food supplements when following a vegan diet. The product is also available as a private label or under the Plantrecôte brand as a standard item or promotional product for German food retailers and discount stores.

If you have any questions or would like to get in touch with us, please email info@futureofproteinproduction.com

About the Speaker

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Every week, you’ll receive a compilation of the latest breakthroughs from the global alternative proteins sector, covering plant-based, fermentation-derived and cultivated proteins.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.