New food-tech start-up Alfred’s, Ltd. introduces an innovative platform for producing plant-based whole cuts that mimic animal-derived products. The company developed a versatile platform for whole-cut texturization to produce plant-based meat alternatives that can answer the growing need for sustainable, animal-free products.
Adam Franklin
[email protected]
modiin
0549772179
https://www.alfreds.tech/
Alfred’s technology can scale up outputs quickly, making it suitable for mass market-oriented food corporations, and can be integrated into existing food processing systems. The start-up plans to establish a low-volume plant to serve small entities
Alfred’s joined the foodTech scene to solve one of the alt-protein movement’s key challenges: creating animal-like whole cuts. They mimic their animal-based counterparts in terms of texture, mouthfeel, and flavour tones. The technology-focused company has successfully produced prototypes of pastrami and high-in-demand chicken nugget analogues to demonstrate their capabilities.
The challenges of whole-cut plant-based products
Most of the meat alternative products available in the marketplace contain a long list of ingredients and additives to achieve the same texture and aroma as meat and poultry. The main challenge is to minimalize ingredients and maintain high protein while creating continuous whole-muscle tissue cuts in a sustainable and cost-effective manner.
Various food technologies are already serving the burgeoning alternative protein scene. Extrusion, which has been around roughly 30 years and more recently 3D printing is used to bind ingredients into desired crystalline forms. Novel fermentation and scaffold technologies are also gaining ground. Alfred’s technology boasts new capabilities to build continuous tissue-like structures and can work with other existing technologies.