In a move set to challenge France's deep-seated carnivore culture, Swiss food tech company Planted has introduced a revolutionary fermented mycelium steak. The "planted.steak" boasts a beef loin-style texture, crafted entirely from plant-based ingredients through advanced fermentation processes.
Source: Planted - Fermented mycelium steak
This innovative approach not only simulates the juiciness and tenderness of traditional steak but also significantly reduces environmental impact, producing 97% fewer CO2e emissions than conventional beef.
As France grapples with the environmental and health implications of meat consumption, Planted's entry into the market represents a significant step towards sustainable dining alternatives. The product, developed in a state-of-the-art facility in Switzerland, combines soy protein, rapeseed oil, beans, rice, and a unique blend of microbial cultures, aiming to cater to the most discerning palates.
As well, the steak is rich in protein, fibre, and essential nutrients like B12 and iron, while maintaining a low saturated fat content, challenging the nutritional and environmenta; drawbacks of animal based red meats.
Source: Planted - Fermented mycelium steak
Planted's initiative aligns with a broader European movement towards plant-based diets, recognised for their potential to alleviate the strain on the planet's resources. This market introduction particularly in France, known for its rich culinary heritage and meat-centric culture, signifies a milestone for the alternative protein sector - testing the acceptance of innovative, plant-based products in a traditionally meat-loving nation.
Planted will demonstrate its 'steak' at October’s SIAL Food Show in Paris but has yet to announce the exact date for when it will be available in French markets.
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