By repeat sales and 72% acceptance rate in schools and food service, we proved that it’s possible to make and sell better-for-you meat alternatives, and be profitable by selling it on price parity with chicken.

Scaling factories alongside AB InBev breweries, we plan to feed the growing population without the need to grow more crops and reduce greenhouse gas emissions caused by animal agriculture.

Awarded patents for our process and product. The first commercial facility was launched with the support of AB InBev, the largest brewer in the world. Analysts calculated that Planetarian savory strips have a carbon footprint that is 50x better than animal meat and 10x better than other plant-based meats.

By using spent brewer’s spent yeast instead of fermentation, we reduced processing steps, costs, and enhanced our protein with a meaty (umami) taste.

By applying solid-state fermentation to oilcakes, we increased the protein content enough to use in meat applications, but it required a huge CapEx. We kept iterating.

By mixing oilcakes with flours, we made high-protein pasta in collaboration with Barilla. It tasted better, had more protein than pasta with meatballs, but it was black. We kept iterating.

Our next product was sunflower chips from up-cycled sunflower oilcake. They were nutritious, higher in protein than any protein bars, but hard to chew. We kept iterating.

2013 We started with nutritionally complete drinks. Having sold one million servings, we saw how many nutrients every plant contains… and how few we use. We were surprised that oilcakes (dry matter left over after extracting vegetable oil from seeds), which still contain 50% protein, were fed to animals! That’s higher than beef! We decided to find a way to use plants in their native form.