Tools for marbled
wholecut analogues

CONTINUOUS PROCESSING

Structuring proteins and marbling fat

Right after taste, we associate meat with tenderness. This feeling results from the interplay of the muscle's fibrillar texture and the intricate, marbled distribution of intramuscular fat. Our technology replicates those two unique features - all whilst being perfectly agnostic of the protein source: plant-based or cell-based.

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Want to know whether our technology works with your raw materials? Drop us a line and we'll arrange a demonstration.