COMMERCIAL PLATFORMTHE DELI CLASSIC, REIMAGINED
Plant-based roast beef
Delicate slices. Satisfying bite. Made for sandwiches, deli counters and everything in between.
FP³ INTEGRATED FAT & FIBRE TECHNOLOGY
WE DON'T MIMIC.WE EVOLVE.
Turnkey plant-based and hybrid meat solutions for manufacturers.
Proprietary fat-and-fibre technology, AI-driven formulation, and production expertise, designed for your existing equipment.
100% plant-based Hybrid meat
ONE TECHNOLOGY. TWO PATHWAYS.
FP³ · TEXTURE. JUICINESS. MOUTHFEEL.
01 / PLANT-BASED PRODUCT APPLICATIONS
100% plant-based.
A world of applications.
Choose a commercial starting point, then make it your own through flavour, format and brand. Explore selected applications below.
COMMERCIAL PLATFORM
COMMERCIAL PLATFORMA PLACE ON EVERY SHARING BOARD
Classic plant-based salami
A familiar savoury character, a firm bite and plenty of ways to make it your signature.
COMMERCIAL PLATFORMTURN UP THE FLAVOUR
Pepperoni & chorizo
Bold spice profiles for pizza nights, hot kitchens and the next great deli range.
COMMERCIAL PLATFORMBUILT FOR BUSY KITCHENS
Kebab-style slices
Seasoned strips for wraps, bowls and high-volume menus, with room for your own flavour direction.
RETAIL APPLICATIONSOMETHING A LITTLE SPECIAL
Plant-based carpaccio
A premium deli application with experience in Lidl’s Deluxe assortment. A fresh angle on an occasion-led range.
CO-DEVELOPMENTLET’S MAKE WHAT’S NEXT
Your next whole-cut concept
Explore tailored roasts, deli specialities and new formats through a dedicated development project.
Formats, formulations, minimum volumes and availability are confirmed for each project and market.
Technology behind products
across European retail
Albert HeijnK GroupLidl DELUXEmuu by Meeatrebl eats
02 / THE FP³ PLATFORM
Fat belongs
inside the fibre.
FP³ Integrated Fat & Fibre Technology
Our proprietary platform integrates fat into a structured protein matrix, allowing it to release during cooking. The result is a technology designed around the texture, juiciness and mouthfeel that make meat satisfying.
01
Fibre creates the bite
A structured protein matrix gives the product its texture, with applications from deli slices to burgers and whole cuts.
02
Integrated fat brings it together
Fat is built into the fibre structure to contribute to juiciness, flavour release and mouthfeel during cooking and eating.
03
Formulation makes it work for you
AI-driven formulation, food physics and industrial support adapt the platform to your product and existing production equipment.
FP³ INTEGRATED FAT & FIBRE TECHNOLOGY
PLANTAGUSTO PRODUCT DETAIL / STRUCTURED PROTEIN MATRIXTexture.
Juiciness.
Mouthfeel.
03 / TWO PRODUCT PATHWAYS
One technology.
Two ways forward.
FP³ Integrated Fat & Fibre Technology gives plant-based innovators and conventional meat manufacturers a platform for their next product. Choose the pathway that fits your business.
PATHWAY 01100% PLANT-BASED
The meat experience.
Entirely plant-based.
Develop deli slices, whole cuts and foodservice products around texture, juiciness and mouthfeel. Make the platform your own through flavour, format and brand.
- Private label and tailored product development
- Technology licensing and production support
- Commercial platforms with European retail experience
PATHWAY 02HYBRID MEAT
Real meat experience.
Less animal meat.
Choose the animal-to-plant ratio around your recipe, market and commercial objectives. Develop burgers, meatballs, mince and other familiar formats with the FP³ platform.
- Development for conventional meat manufacturers
- Integrated fat and fibre for texture and mouthfeel
- Designed around existing production equipment
04 / FP³ FOR HYBRID MEAT
Your meat.
Your ratio.
Our technology.
From 70/30 to 50/50 and beyond, Plantagusto’s FP³ Integrated Fat & Fibre Technology gives manufacturers the flexibility to develop hybrid meat products around their own recipes, markets and commercial objectives.
Less animal meat. No unnecessary compromise on the eating experience.
Turnkey formulation, ingredients and production expertise, designed for your existing manufacturing infrastructure.
BurgersMeatballsMinceTailored formats
Develop Your Hybrid Product YOUR RECIPE. YOUR COMMERCIAL OBJECTIVES.
Explore your
hybrid ratio.
- Choose the animal-to-plant balance for your recipe.
- Develop flavour, texture and production around your targets.
- Compare reference nutrition with 80/20 beef.
Ratios are shown as animal meat / plant-based.
Animal-to-plant ratioILLUSTRATIVE
Animal meat
Plant-based
0% animal meat100% animal meat
Ratios illustrate formulation flexibility, not validated performance at every proportion.
Discuss this ratioChange vs 80/20 beef50 / 50
- Saturated fat
- Cholesterol
- Protein
- Total fat
- Energy
Select 70/30, 50/50 or 30/70 to see the reference nutrition figures.
Specific reference formulations. Other ratios are not estimated.
HYBRID APPLICATIONS & PRODUCTION
From the finished bite
to the production line.
Explore application and production imagery from our dedicated hybrid site, then discuss the product and processing route for your business.
Explore the dedicated hybrid siteHybrid burgers
Explore the texture, browning and format for your next burger.
Hybrid meatballs
See the structure inside the finished product.
Hybrid sausages
Explore formulations for familiar sausage processing formats.
Industrial ground base
Discuss how a hybrid formulation fits your existing process.
Patty production
Develop the formulation around your forming and production requirements.
From production to plate
Keep the finished eating experience at the centre of development.
SEE THE PLATFORM IN PRACTICE
See the cooking.
Then develop the bite.
Watch hybrid patties cook alongside an animal-beef reference in the demonstration featured on our hybrid site. Then discuss samples, cooking trials and the texture and mouthfeel targets for your own product.
Existing comparison: hybrid patties and an animal-beef reference. For a TVP comparison, discuss a trial using your own formulation.
Watch the cooking demo on YouTube05 / PROVEN AT SCALE
Trusted by
market leaders.
Our plant-based applications power award-winning products and premium private-label lines across Europe. Explore the brands, retail launches and partnerships behind our track record.
Muu Meeat
Category Leader (Finland)
Category leaders in the competitive Finland market for the last 4 years.
Rebl Eats
Innovative Convenience
Award-winning plant-based deli slices and ready-to-eat snack solutions.
Veganic
Pan-European Reach
Expanding distribution across the Baltic States, Iceland, Germany, and Sweden.
Lidl Deluxe
Premium Retail
Selected for the high-stakes holiday season assortment with premium carpaccio.
Albert Heijn
Strategic Expansion
Bringing next-generation plant-based textures to the Netherlands market.
2 yearsBEST PRODUCT
Top-selling SKUFINNISH MARKET
Lidl DeluxeSELECTED FOR PREMIUM RETAIL
Clean labelPALM FREE
06 / YOUR TURNKEY DEVELOPMENT PARTNER
From your product idea
to production.
Formulation, ingredients and production expertise in one turnkey offer. Develop plant-based or hybrid meat around your existing equipment, with support from first trial to commercial launch.
YOUR BRAND. OUR TECHNOLOGY.PRIVATE LABEL & CO-DEVELOPMENT
The next chapter
for your brand.
Build a distinctive plant-based range around products and technology with European retail experience. Start with a proven platform and tailor the details to your customers.
- Adapt flavour, format and presentation to your market
- Access formulation and industrialisation know-how
- Explore production through our EU partner network
ONE PARTNER. FROM FIRST TRIAL TO MARKET LAUNCH.
- 01
Define your product
Agree the pathway, target ratio, format and eating experience for your market.
- 02
Run a production trial
Explore the formulation and process on existing equipment within an agreed trial scope.
- 03
Validate for manufacture
Confirm product specifications, processing conditions and commercial requirements.
- 04
Plan the commercial launch
Agree supply, volumes, packaging and launch timing after the relevant validation.
LET THE FOOD DO THE TALKING
Your next product.
Your next step.
Let’s develop it.
Discuss a plant-based or hybrid development project, request samples, or review your production route. Tell us where you want to take the FP³ platform.
01 Selected product samples02 Product & application information03 A conversation about your project
info@plantagusto.com Plantagusto Group Ltd. · Helsinki, Finland
Plantagusto Commercial & R&D
Partner & Inquiry Request
Inquiry Received
Thank you, . Our technical food science and commercial partnerships team will contact you within 24 business hours.
A FEW GOOD QUESTIONS
Before we
get started.
Do hybrid products have to use a fixed 50/50 ratio?
No. Plantagusto develops hybrid formulations around your recipe, market and commercial objectives. Ratios such as 70/30, 50/50 and 30/70 are starting points for discussion, rather than validated performance claims for every proportion. The formulation, processing route and finished-product performance are developed and evaluated for your application.
How does FP³ differ from conventional textured vegetable protein?
FP³ Integrated Fat & Fibre Technology combines protein structuring with an integrated fat system. We work on fibre structure, fat release and formulation as one platform, so development addresses bite, juiciness and mouthfeel together. The appropriate comparison is a trial in your intended formulation and cooking process.
Can we launch products under our own brand?
Yes. Private label and co-development are central to our offer. We can work from an existing commercial platform or discuss a tailored formulation and format. Specifications, volumes and supply terms are agreed for your project.
Can we use our existing production equipment?
The FP³ Integrated Fat & Fibre Technology is designed to integrate with conventional food manufacturing equipment. We review your process, equipment and target product together before confirming the production route and any adaptations.
Which products are ready, and which are in development?
The product section distinguishes commercial platforms, retail applications and co-development opportunities. Availability depends on the formulation, market, packaging and production partner. We confirm the current options when discussing your project.
How do we confirm ingredients, shelf life and formats?
We provide the relevant product specification for your chosen formulation. Ingredients, allergens, storage conditions, shelf life and packaging are confirmed at product level as part of the technical and commercial review.