Planeat has developed a range of plant-based alternative proteins, from beef tartare and chicken-style pieces, to pulled pork and tuna. They use various mixes of plant-based ingredients and have honed technology that helps to produce animal-fat replacements. Their products are designed for home kitchens and professional chefs, bridging the gap between tradition and innovation.
ProVeg: Planeat offers a diverse product range, from beef tartare to tuna. What’s the biggest challenge and most exciting opportunity in mimicking such varied animal products with plant-based ingredients?
Planeat: The biggest challenge is achieving the perfect balance between three key elements: taste, texture, and nutritional value. Each product – whether it’s tartare, pulled pork or tuna – has its own unique sensory profile and cultural context, so replicating that with plants is never a one-size-fits-all.
But that’s also the most exciting part. Working with a talented team of food technologists and chefs, we experiment with different raw materials, such as peas, rice, hemp, and potatoes, to develop plant-based versions that not only taste great, but are also high in protein, rich in fibre, and enriched with essential nutrients such as B12 and iron.
Creating delicious alternatives that surprise even the most sceptical eaters – that’s where the magic happens.
PV: How do you ensure your products appeal equally to home cooks and professional chefs?
PE: We start by deeply understanding the needs of both audiences. Home cooks often look for simplicity, familiarity, and quick preparation. Chefs, on the other hand, demand high-quality, versatile ingredients that can handle the heat and creativity of a professional kitchen.
That’s why we offer two dedicated product lines: individual (retail), and professional (foodservice), each tailored for its users. Before any product hits the wider market, we test it with trusted partners – both restaurants and households – to collect real-world feedback.
This agile approach, combined with thorough research at the start, allows us to quickly adapt recipes and ensure that every product fits naturally into daily cooking – whether it’s on a plate at home or served in a fine-dining dish.
PV: What’s the biggest impact you hope Planeat will have on the future of food?
PE: We want to make plant-based food a joyful and nourishing part of everyday life for everyone. Our goal isn’t to convince a small group of people to eat 100% plant-based. Instead, we focus on making it easy and exciting for anyone to include more plant-based meals in their weekly routines – without compromise on taste or nutrition.
Because only then can we create a meaningful shift – for personal health, the environment, and animal welfare. It’s about helping more people make better choices more often, and showing that eating plant-based can be easy and delicious.
Want to learn more about our Incubator startups? We’re hosting a Demo Day, where some of the most exciting startups in the plant-based and fermentation-powered food space will pitch their bold ideas to the world.
Tune in to discover game-changing innovations and powerful presentations from our 10 featured startups, gaining insights from leading investors on what excites the industry’s top minds. You’ll have the chance to network with market leaders, fire questions to the startups, and even vote for your favourite to win the Audience Award – plus, you could win a fantastic plant-based prize!
When? Thursday, 18 September/15:30-17:45 (Central European Summer Time)
Where? Online – join from anywhere
How? Get your free ticket here.
Emily Styrka
Content Creator and Writer
