Alfred’s FoodTech creates plant-free deli meat, chicken nuggets

The company successfully produced prototypes of deli meat and chicken nugget analogs using various technologies and without the long list of ingredients. 

Alfred’s FoodTech, Ltd. (Modi’In, Israel) launched a new platform for producing plant-based whole-cuts texturization to produce plant-based meat alternatives. The company successfully produced prototypes of deli meat and chicken nugget analogs using various technologies and without the long list of ingredients. 

Various food technologies already serve the alternative protein scene such as extrusion and 3D printing, which are used to bind ingredients into desired fibrous forms. Novel fermentation and scaffold technologies also are gaining ground. Alfred’s technology can build continuous tissue-like structures and work with other existing technologies.

“Plant-based whole-cut products that resemble meat are the holy grail of the industry,” said Ronny Reinberg, CEO and co-founder of Alfred’s, in a press release. “Our tech uses only simple ingredients, such as pea protein and canola oil. Yet we can still custom-design compositions for food companies using protein sources of their choice, including cell-based ingredients. With Alfred’s versatile technology, any food company can easily create alternative products that give consumers the exact experience of real meat and poultry.”

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.

“We were founded with the goal of bolstering food companies and innovators within the alternative protein landscape,” said Rafi Shavit, co-founder and COO of Alfred’s, in a press release. “We see ourselves as the engine that enables companies achieve new organoleptic heights in plant-based protein alternatives. Our mission is to elevate the plant-based experience for the growing ‘conscious eating’ consumer market notably flexitarians aspiring to presume more plant-based lifestyles but still crave for that sensation of biting into a beefy steak.”