Food manufacturers aiming to lead the next wave of plant-based innovation can now access versatile solutions for replicating a broad range of sausage, cold cuts, and bacon products. Following the success of plant-based burgers and meatballs, this category presents immense sales potential, particularly in markets like Germany, where sausage and salami dominate the meat alternatives segment, according to the Good Food Institute.
Planteneers is driving this market variety with its established fiildMeat S-series functional systems. These “all-rounders” allow manufacturers to create everything from sliced cold cuts and salami to classics like wieners and frankfurters, as well as regional specialties such as Italian mortadella, Spanish chorizo, and Turkish sucuk. They are also suitable for producing plant-based bacon and liver loaf.
The fiildMeat S-series owes its success to its advanced composition and functional benefits. It offers two core formulations: one based on a combination of fava bean and pea proteins, and another on soy protein. Both versions deliver products that are juicy, elastic, and distinctly meat-like, with excellent sliceability for cold cuts and sausages. Sebastian Barsch, head of product development at Planteneers, emphasises the benefits of the fava bean and pea blend: “The combination of fava bean and pea protein is a technical and sensory win. With it, we achieve reliable emulsion and water binding, a meat-like elasticity, and sliceability. At the same time, it gives a balanced flavour profile in which the notes of the two raw materials complement each other.”
A significant advantage for manufacturers is the ability to produce these plant-based alternatives using the same standard equipment as conventional sausage products. Both functional systems have been on the market for several years, offering a reliable path for companies looking to scale up, with proven performance in converting from pilot to large-scale production.
The functional systems also provide manufacturers with the flexibility to quickly respond to market shifts, such as the growing interest in “whole foods.” Barsch notes, “We can integrate fresh vegetables, herbs, legumes, or tofu into products.” Furthermore, Planteneers is leveraging expertise from its sister company, Hydrosol, to support hybrid approaches that combine plant and animal proteins — a capability that represents an “absolute core competence” for the company.
Planteneers offers full support to customers in developing and implementing these promising product ideas, ensuring they can effectively tap into the high-growth plant-based and hybrid sausage markets.
