The Planted.steak is a new product from the Swiss FoodTech brand formulated with red meat eaters in mind to help them ditch traditional steak in favor of a plant-based alternative.
The plant-based product is crafted with a beef fillet steak as the inspiration and boasts a completely plant-based recipe that's achieved through a fermentation process. The final result is a steak with an impressively tender and juicy texture, while also boasting the signature umami flavor that meat is known for. The plant-based steak features soy protein, rapeseed oil, bean and rice flours, and a proprietary blend of microbial cultures in the recipe.
Planter Co-Founder Pascal Bieri spoke further on the Planted.steak saying, "Our planted.steak is designed to satisfy even the most discerning palate. It’s a true game changer, not only for us but also for the whole category. No other plant-based steak on the market uses only natural ingredients, zero additives and displays features such as juiciness as well as tenderness. In the research and development process, we have worked with over 50 gastronomy professionals to achieve a steak that is literally unreal, in taste, texture, application and overall eating experience."
Fermented Plant-Based Steaks
The Planted.steak is Inspired by a Beef Fillet Steak
Trend Themes
1. Fermented Plant-based Steaks Innovations - Exploring novel fermentation techniques to enhance the texture and flavor of plant-based steak products.
2. Umami-infused Plant-based Meats - Incorporating umami-rich elements in plant-based meat formulations to mimic the taste of traditional animal-derived products.
3. Natural Ingredient Plant-based Steak Revolution - Shifting towards plant-based steaks made with natural ingredients and zero additives to meet consumer demand for clean label products.
Industry Implications
1. Food Technology Industry - Opportunities for food tech companies to innovate in the development of plant-based meat products using fermentation and natural ingredients.
2. Alternative Protein Sector - The alternative protein sector can capitalize on creating plant-based steaks with enhanced umami flavors for a more authentic meat-like experience.
3. Gastronomy and Culinary Services - Collaboration prospects for gastronomy professionals to explore the versatility of plant-based steaks in culinary applications and dining experiences.