Plant-based alternatives to meat, milk, cheese or deli foods are successful on the market only when they give consumers an eating experience that is as close as possible to the accustomed flavour and texture. That’s a real challenge when you’re working from completely different, plant-based raw materials. Accomplishing it takes close teamwork by experienced professionals.
Our innovation hub, the Plant Based Competence Center in Ahrensburg near Hamburg, bundles a unique bandwidth of expertise under one roof. We provide answers to all of our customers’ central questions: Which plant protein is suitable for the production process and type preparation? Which texture will appeal to the intended target group? Which products can be made on existing production lines? Microbiology, allergenic potential, nutritional profile, production process – it all has to fit.
