Dutch Vivera claims 'world first' with plant-based steak

By Niamh Michail contact

- Last updated on GMT

© Vivera
© Vivera
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.

According to commercial director Gert Jan Gombert, the company, which is preparing to manufacture "several million pieces​" of steak in 2018, has achieved a world first.

6315df308b4f8ab57cd45798c3c0bba23446b2ce
© Vivera

“I do not know of any real plant-based steaks that are on the market yet, I only know of a few that are in the new product development (NPD) phase. So far, nobody else has been able to​ replicate beef steak and so it’s very important to be the first.

“Steak is the holy grail of plant-based proteins and we worked against the clock to get this to market. It is ground-breaking in terms of animal welfare and sustainability in getting more meat eaters buying plant proteins.”

Vevira has a portfolio of over 40 products that are sold in 25,000 supermarkets across 23 European countries, with around 40% of the manufacturer’s business coming from private label manufacturing.

The UK’s biggest supermarket Tesco has already said it will stock the Vivera-branded steak in more than 400 of its outlets from 21 May, with additional retail listings in the Netherlands to follow in June this year and in Germany, France and Italy in the second half of 2018.

Made of around 80% wheat and soy with natural texturisers, colours and flavours, the steak is a source of vitamin B12, iron and fibre (3.8 g per 100 g), and can claim to be high in protein (17 g per 100 g).

We would say it is a rather clean product, but we use two functional e-numbers,” ​Gombert told FoodNavigator, adding that all could be labelled as natural.

What’s on the ingredient list?

Rehydrated soya and wheat protein (81%), coconut oil, sunflower oil, thickener (methyl cellulose), natural flavourings, colours (beetroot red, safflower), vegetable fibres, wheat starch, maltodextrin, sea salt, potato protein, herbs and spices, barley malt extract, acidity regulator (citric acid), vitamins and minerals (iron, vitamin B12).

Many meat analogues use high pressure extrusion to create a meaty-like texture while a Wageningen University research project backed by Givaudan, Unilever and Ingredion​ is investing in fine-tuning Couette Cell technology.

Gombert said Vivera uses neither of these production processes, achieving a steak-like texture through a combination of ingredients and processing.

“Bite and a steak-like structure were the most challenging aspects to replicate. It needs to have some pressure against the teeth as well as a juiciness. We spent a lot of time to get the juiciness that flows with beef.”

Without revealing how much it invested in R&D, Gombert said a team of four individuals worked on this project for one and a half years.

The refrigerated product’s texture also holds up well even after being cooked by consumers, the company said.

“It’s not actually difficult to cook. Our steak is one you can’t mess up; everyone can cook it really well, keeping the juices in - unless you cook it for half an hour,” ​Gombert added.

Along with Alpro, Bonduelle, retailer Albert Heijn and others, Vivera is a founding member of the Green Protein Alliance, a consortium that aims to develop market opportunities for vegetarian proteins.

How can manufacturers 'clean up' the labels of processed plant proteins? Click here to read our interview ​with senior scientist at the Good Food Institute Liz Specht.

Related news

Related products

show more

Plant-based alternatives to thrill your tastebuds

Plant-based alternatives to thrill your tastebuds

Tereos Starch & Sweeteners Europe | 25-May-2018 | Technical / White Paper

Tereos has launched a range of delicious, 100% plant-based solutions for the food industry. Sauté Végétal is the first example of this new range of high-protein...

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

Tate and Lyle | 16-May-2018 | Technical / White Paper

Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators,...

New generation of healthy baking powder

New generation of healthy baking powder

Jungbunzlauer | 14-May-2018 | Technical / White Paper

Jungbunzlauer is presenting a healthy baking powder based on microencapsulated glucono-delta-lactone with sodium or potassium bicarbonate. The combinations...

Exploring Fibre Fermentation Profiles

Exploring Fibre Fermentation Profiles

Tate and Lyle | 27-Apr-2018 | Technical / White Paper

ProDigest developed the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®), which explores the fermentation profiles of fibres and evaluates...

Related suppliers

Follow us

Products

View more

Webinars