Food manufacturers looking to dominate the next wave of plant-based innovation can now access versatile solutions for replicating a broad range of sausage, cold cuts, and bacon.
Following the success of plant-based burgers and meatballs, this category offers immense sales potential, particularly in markets like Germany where sausage and salami are the top-revenue segment among meat alternatives (Good Food Institute).
Planteneers is enabling this market variety with its established fiildMeat S-series functional systems. The “all-rounders” allow manufacturers to create everything from sliced cold cuts and salami to classics like wieners, frankfurters, and even regional specialties such as Italian mortadella, Spanish chorizo, and Turkish sucuk. They are also suitable for producing plant-based bacon and liver loaf.
The fiildMeat S-series owes its success to its advanced composition and functional benefits:
- Two core formulations: the systems are based either on a combination of fava bean and pea proteins or on soy protein.
- Superior texture and sliceability: both versions are formulated to deliver final products that are juicy, elastic, and distinctly meat-like, with excellent sliceability suitable for both cold cuts and sausages.
- Sensory and technical balance: Sebastian Barsch, head of product development at Planteneers, highlights the fava bean/pea blend: “The combination of fava bean and pea protein is a technical and sensory win. With it we achieve reliable emulsion and water binding, a meat-like elasticity, and sliceability. At the same time it gives a balanced flavour profile in which the notes of the two raw materials complement each other.”
A key advantage for manufacturers is that these plant-based sausage alternatives can be produced using the same standard equipment as conventional sausage products. Both functional systems have been on the market for several years, providing a reliable path for companies looking to scale up, with proven performance in converting from pilot to large-scale production.
The functional systems also give manufacturers the flexibility to respond quickly to market shifts, such as the current interest in “whole foods.”
Barsch reports: “We can integrate fresh vegetables, herbs, legumes, or tofu into products.” Furthermore, Planteneers is leveraging expertise from its sister company, Hydrosol, to support hybrid approaches combining plant and animal proteins—a capability that represents an “absolute core competence” for the company.
Planteneers offers full support to customers in developing and implementing these promising product ideas, ensuring they can effectively tap into the high-growth plant-based and hybrid sausage markets.
