Precisely the same, entirely different
Harnessing technology, not animals
We have developed cutting-edge technologies to create new-meat that mimics the aroma, mouthfeel and flavour of traditional meat.
Let's show you how.
We love meat, and study it to its tiniest details. Using plant-based tissue engineering, our patent-pending Meat Matrix Additive Manufacturing (MMAM) and other advanced technologies, we create new-meat that brings the full culinary experience of traditional meat, but without animal-based ingredients.
A culinary experience for all your senses
A deep technological understanding, combined with a passion for meat, has enabled us to crack the "holy grail" of plant-based meat. To recreate the tasty meat-eating experience you know and love, we've carefully considered all five senses.
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Juiciness
Scientifically termed exudate, this is meat's natural "juice". It is made up of proteins and water-soluble compounds, which all add to cooked meat's aroma, texture and appearance.
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Fibres
Connective tissue is a network of proteins that holds muscle components together. Meat's chewiness is largely due to connective tissues including ligaments, tendons, silverskin and muscle fibres.
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Fat
Fat plays a significant role in the aroma, flavour and mouthfeel of meat. The intramuscular fat seen as white specks in red meat is called marbling, and is a key factor in grading meat quality. New-meat uses plant-based fats and contains no cholesterol.
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Protein
Proteins are macromolecules, comprised of amino acids that serve numerous functions in the body. New-meat combines various sources of plant-based protein, making it a complete protein.
Any cut the cow makes, we want to make too
Plate cuts, premium cuts, pulled and minced — imagine the same mouthwatering meat you know and love, without animal-based ingredients. From premium cuts to versatile pulled and minced dishes, there is no limit to the range and creativity of new-meat.
Work with us
Samples, pricing and distribution. Talk to our foodservice team.
Vanessa