Culinary high-quality products
Our ideal is to have meat lovers experience our products and have them realise they don’t have to miss out on anything if they take meat out of their diet for one or more days. That is why we always try to capture the flavour of animal meat and why we characterise ourselves as an entirely new generation of meat and fish substitutes that are, according to top chefs and culinary journalists, indistinguishable from the real thing. Ferran Adria (El Bulli) was convinced that he was dealing with chicken thigh of excellent quality and Mark Bittman, culinary reviewer of the New York Times couldn’t find enough superlatives to describe his experience. The Independent headlined: “Is this the end of meat?”
Taking the animal out
Our mission is to free animals from the food chain by offering a complete and delicious alternative to meat. This will not only provide huge benefits in terms of efficiency, nature, environment, climate, bio diversity and the world food supply, but also in terms of animal welfare. The same way horses were once used to pull ploughs and have been replaced by mechanical horsepower, our products will make need for animals in our food chain a thing of the past.
Better for the environment
Cattle emit the greenhouse gasses methane and nitrous oxide. Which are both a lot stronger (25 and 310 times) than CO². On top of that, cows, pigs and chickens cause a huge manure surplus causing pollution of our soil and groundwater. Poultry farms produce a lot of particulates which cause air pollution and can damage our health. All of our ‘meat’ is free of the before mentioned environmental disadvantages. Our products based on soy, have a smaller carbon footprint compared to that of real meat.
