Italian Favorites,
Now Plant-Based
Explore the taste of Italy with Planteneers’ plant-based Innovations. Discover our newest range of plant-based ingredients for Italian food offerings, designed to elevate your culinary product portfolio.
Functional Systems for Italian Applications
fiildMeat S Compound
Designed for emulsified plant-based meat alternatives. The compound delivers the typical firmness and texture found in a variety of emulsified meat products. This main system is further enhanced by a broad range of add-on compounds, catering to diverse applications. Compatible with common meat machinery, this system enables the production of different types of cold cuts, sausages, and bacon.
fiildMeat P Compound
Designed for a wide variety of plant-based alternatives to meat products like ground and whole cuts. Compatible with standard machines and production lines, it can be seamlessly integrated into bowl choppers or paddle mixers. Whether you prefer your products precooked or raw, our system delivers a satisfying, meaty texture with a fibrous structure. Elevate your plant-based offerings with a solution that's as versatile as it is delicious.
fiildFish P Compound
Specifically designed for creating plant-based alternatives to whitefish filets. Utilizing a bowl chopper, cutting and forming machines, and a cooking chamber, this system ensures high-quality products. With this technology you can produce a variety of plant-based fish products, including breaded and unbreaded filets, fish fingers, tray bakes, and Schlemmerfilets. As the end products are freeze-thaw stable, they are perfect for ready meals. Additionally, a salmon variant is available. Our products feature an authentic lamellar fish structure and a typical whitefish taste, offering a delicious and versatile solution for your plant-based fish and seafood needs.
fiildDairy CHB Compound
The product range is ideal for the production of plant-based alternatives to parmesan or hard cheese. The plant-based end product can be shaved or grated and has good melting properties. Depending on the system, products with a protein content of 2 – 4 % can be produced. These can be easily manufactured using a mixing system (direct/indirect heating, high shear), e.g., Stephan UM. Another system is intended for manufacturers in the meat industry who have a bowl chopper and a heating chamber.
fiildDairy FEC Compound
Developed for the manufacture of a plant-based alternative to mascarpone. Utilizing a mixing system (indirect heating, high speed) and a high-pressure homogenizer, it ensures a full and creamy mouthfeel and neutral taste. The end product with 30 % fat is perfect for creating a variety of desserts.
