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Unprecedented Demand for Plant-Based Steak Spurs New Planted Production Site in Germany

Responding to what it says is 'unprecedented demand', Planted, the Swiss FoodTech innovator, is expanding its footprint with a new production facility in Stadt Memmingen, Southern Germany. The newly launched plant-based steak which we reported on just two days ago (Fermented Mycelium Steak Takes on French Carnivorism), has met with such phenomenal demand the company is now scaling up operations to better serve the European market.


Lukas Böni, Co-Founder of Planted, says, "Our goal is to quickly bring innovative products from our fermentation platform to the market. In particular the planted steak, which currently uses our most advanced and disruptive fermentation technology in terms of scalability, flavour and product quality".

Lukas Böni, Co-Founder of Planted

Source: Planted -Lukas Böni, Co-Founder


This expansion is not just about increasing output; it’s a strategic move to strengthen Planted's presence within the German community and push the boundaries of green technology in food production. The Memmingen site will become Europe's most advanced plant-based meat production facility, using global-best-practice fermentation technology to produce more than 20 tons of high-quality, additive-free meat daily.


Scheduled to open in early 2025, the Memmingen facility will create over 50 jobs and operate on a completely renewable energy model, including district heating and photovoltaic power. This commitment to sustainability is expected to reduce CO2 emissions by up to 97% compared to conventional beef production, marking a significant stride in reducing the environmental impact of the food industry.


Planted's production line

Source: Planted


With headquarters in Kemptthal continuing to cater to the Swiss market, Planted’s expansion reflects a broader trend toward bio-structured proteins that could one day surpass animal meat in taste, health benefits, and cost-effectiveness.


The company's growth is a testament to a shifting consumer paradigm that favours Earth Friendly and ethical food choices, setting a new standard in the global shift towards sustainable eating.


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