In our case, our microextrusion technology is based on an advanced strategy, borrowed from tissue engineering, which is able to biohack highly-proteic plant-based compositions and process them at the micro- and nanometric levels, to achieve products that mimic a variety of whole muscle cuts. Once scaled at industrial level with faster extruding machines, our microextrusion technology will give plant-based meat manufacturers the tools to create different textures from a wide variety of ingredients, to mimic several types of meat and seafood. In fact, traditional technologies such as low and high-moisture extrusion work well for some applications, but these methods are not ideal for mimicking all types of animal meat and fish.
From cells to real meat