Umiami, which raised €4m in capital last year, has developed a breakthrough proprietary texturization process, which recreates the fibrous texture of whole-cut meat made using plant-based ingredients without common texturing agents such as methylcellulose.
"Until now, there were only two options to create meat substitutes: dry extrusion to create minced products such as patties or sausages, and wet extrusion to create small chicken-like pieces. However, no technology allowed to create thick fibrous whole cuts of meat. With our process, we can master both the thickness and the direction of the meat-like fibers in thick whole-cut-like products, while being cleaner-label," Umiami stated on its.
Umiami recently unveiled its first product range using its proprietary texturization process featuring whole-cut chicken breasts, cod, and chicken nuggets.
"The mainstream production techniques for plant-based meats have had significant limitations on size and texture, until now," said Above Food president and co-founder Martin Williams.
"Umiami has cracked the code, meaning it can create a thick, fibrous whole cut of meat, beyond the typical patties, sausages and bite-size portions consumers are accustomed to right now."
The R&D partnership between the two companies is scheduled to begin in April 2022 and will feature Above Food's range of specialized plant protein ingredients (e.g. lentil, fava, and chickpea).
"Above Food's world-class expertise and seed-to-fork platform will allow us to expand beyond soy into other highly functional plant proteins," said Umiami co-founder, Martin Habfast.
