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.
Plant-based and hybrid meat technology for manufacturers.
Licensed recipes, proprietary fat-and-fibre ingredients and production consultancy for implementation on your existing equipment.
For brands and retailers, we can arrange supply through producers in Estonia, the Netherlands and Italy.
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.
Explore applications of our licensed recipes and ingredients. Manufacture with our consultancy support, or arrange supply for your brand through our producer network.
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 PLATFORMITALIAN SPICE. PIZZA TO DELI.
Italian Pepperoni & Spicy Salami
A bold paprika and spice profile for pizza toppings, pizzerias and cold deli boards.
COMMERCIAL PLATFORMTURN UP THE FLAVOUR
Chorizo-style slices
Boldly spiced slices for sandwiches, charcuterie boards and the deli counter.
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.
IN DEVELOPMENTPROSCIUTTO-STYLE. WHOLE-CUT.
Prosciutto Vegetale Whole-Cut
A plant-based speciality designed for thin, flexible slices and a delicate flavour profile. Currently in development.
PRODUCER PROJECTLET’S MAKE WHAT’S NEXT
Your next whole-cut concept
Explore roasts, deli specialities and whole-cut formats with a producer using our recipes, ingredients and consultancy.
Formats, formulations, minimum volumes and availability are confirmed for each project and market.
Request samplesBy the numbers / Reference product
Plant-based.
Measured.
Reference values for our roast beef-style deli slice, made with FP³ Integrated Fat & Fibre Technology. Your final values depend on recipe, producer and processing, and we confirm them for each project.
27g
Protein per 100 g
Protein content of the roast beef-style deli reference recipe. Final nutrition is confirmed for your chosen product.
1.2g
Saturated fat per 100 g
Fat is built into the fibre structure. No palm oil and no coconut oil.
60days fresh
12months frozen
Shelf life
For applicable products. Packaging, storage conditions and shelf life are confirmed by the supplying producer.
Existingequipment
On your existing line
No high-moisture extrusion. Equipment compatibility and any adaptations are assessed with your production team.
Clean labelA short, transparent ingredient list, with no methylcellulose in the reference recipe.
One platformThe same FP³ technology runs from deli slices to whole cuts and hybrid meat.
Your specificationFull nutrition, allergen and shelf-life data supplied for your chosen product.
Values per 100 g for the Plantagusto reference formulation of roast beef-style deli slices. They are not a guarantee for other products, recipes or producers. Final nutrition and shelf life are confirmed for each project and market.
Request the full specificationTechnology behind products
across European retail
Albert HeijnVeganicLidl DELUXEMuu 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
Our licensed recipes, ingredients and production consultancy help your team implement the platform on existing equipment, with AI-driven formulation tools and food physics informing the approach.
FP³ INTEGRATED FAT & FIBRE TECHNOLOGY
PLANTAGUSTO PRODUCT DETAIL / STRUCTURED PROTEIN MATRIXTexture.
Juiciness.
Mouthfeel.
03 / 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.
Licensed recipes, proprietary ingredients and production consultancy for your own manufacturing operation. For brands and retailers, we can arrange supply through our producer network.
BurgersMeatballsMinceTailored formats
Develop Your Hybrid Product YOUR RECIPE. YOUR COMMERCIAL OBJECTIVES.
Compare three
reference ratios.
- Compare the three reference formulations below.
- Discuss other ratios around your recipe and production targets.
- Compare reference nutrition with 80/20 beef.
Ratios are shown as animal meat / plant-based.
Animal-to-plant ratioILLUSTRATIVE
Animal meat
Plant-based
Reference formulations, not a performance guarantee for other proportions.
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.
Plantagusto reference recipe calculations versus 80/20 beef. Protein-rich does not mean lower-calorie: energy is higher in all three references. Final nutrition depends on recipe and processing.
04 / RETAIL APPLICATIONS
From our platform
to retail shelves.
Explore the brands, product formats and markets behind Plantagusto’s retail experience. Product imagery shows examples from these ranges.
ACTIVEMuu Meeat
Category Leader (Finland)
Category leaders in the competitive Finland market for the last 4 years.
ACTIVERebl Eats
Innovative Convenience
Award-winning plant-based deli slices and ready-to-eat snack solutions.
ACTIVEVeganic
Pan-European Reach
Expanding distribution across the Baltic States, Iceland, Germany, and Sweden.
ACTIVELidl Deluxe
Premium Retail
Selected for the high-stakes holiday season assortment with premium carpaccio.
NEWAlbert Heijn
Strategic Expansion
Bringing next-generation plant-based textures to the Netherlands market.
05 / LICENSING & PRODUCER SUPPLY
Your production.
Our technology.
Two routes to market: manufacture using our licensed recipes, ingredients and consultancy, or arrange finished-product supply for your brand through our producer network.
YOU MANUFACTURE. WE LICENSE, SUPPLY & CONSULT.RECIPES. INGREDIENTS. CONSULTANCY.
Your factory.
Our know-how.
License our plant-based and hybrid meat recipes and technology, purchase our proprietary ingredients, and receive consultancy to implement the recipes on your existing production equipment.
- License Plantagusto recipes and FP³ technology
- Purchase the ingredients for your production
- Receive implementation and production consultancy
A CLEAR ROUTE TO PRODUCTION AND SUPPLY.
- 01
Choose your route
Manufacture with our licence and ingredients, or discuss finished-product supply through a producer.
- 02
Agree the scope
Define the recipe, application and consultancy for your factory, or the brief for a supplying producer.
- 03
Trial with the producer
Your production team or supplying producer runs trials and validates the product, with our consultancy support.
- 04
Confirm production & supply
Agree ingredient supply and licensing for your operation, or finished-product volumes and terms with the producer.
LET THE FOOD DO THE TALKING
Your next product.
Your next step.
Let’s make it happen.
Discuss recipe licensing, ingredient supply and production consultancy, or ask us to arrange finished-product supply for your brand. Tell us which route fits your business.
01 Selected product samples02 Product & application information03 A conversation about your project
info@plantagusto.com Plantagusto Group Ltd. · Helsinki, Finland
Plantagusto Licensing & Producer Supply
Partner & Inquiry Request
Inquiry Received
Thank you, . Our team will respond about licensing, ingredients, production consultancy or producer-arranged supply.
A FEW GOOD QUESTIONS
Before we
get started.
Do hybrid products have to use a fixed 50/50 ratio?
No. Producers can use Plantagusto’s licensed recipes and ingredients to make hybrid products around their recipe, market and commercial objectives, with our consultancy support. Ratios such as 70/30, 50/50 and 30/70 are starting points for discussion, rather than validated performance claims for every proportion. The producer trials and validates the formulation, process and finished-product performance for the intended 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. For brands and retailers, we can arrange finished-product supply through a producer in Estonia, the Netherlands or Italy using our recipes and ingredients. The producer manufactures the products; specifications, volumes, packaging 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 consult your production team on implementing our recipes and ingredients. Your team confirms the production route and any equipment adaptations through trials.
Which products are ready, and which are in development?
The product section shows commercial applications and producer project opportunities. Plantagusto supplies the recipes, ingredients and consultancy; the manufacturer carries out production and any product development. Availability depends on the producer, formulation, market and packaging.
How do we confirm ingredients, shelf life and formats?
Fresh/chilled shelf life is 60 days and frozen shelf life is 12 months for applicable products. The supplying producer confirms the relevant product specification, packaging, storage conditions and handling instructions.