Everink

Meat consumption has risen by almost 60% in the past two decades. However, meat production is much more inefficient compared to crop harvesting, thereby negatively impacting our ecosystem. Plant-based meat alternatives are emerging as promising avenues to reduce the impact of our food system. Current solutions are mostly based on the homogeneous texturing of proteins using extrusion processes. We are developing a new processing method that enables us to introduce structure and local varying composition into plant-based meat alternatives. Our technology enables the fabrication of inhomogeneous whole-cut mimicking meat alternatives. We would like to become a processing company enabling meat alternative companies to fabricate better products for their customers.