This common processing technology is bringing quality, scale and clean labels to the alt-meat space.
This ‘chicken breast’ was produced by Umiami’s novel extrusion technology.
In 2021, Quorn, the UK-based maker of plant based meat substitutes, awarded its Future Food-Tech Innovation Challenge award to Umiami, a French startup using a novel extrusion technology to create thicker, more realistic cuts of plant-based protein.
Umiami believes it can scale its advanced version of extrusion technology to extrude whole cut meat analogs in horizontal, v-shaped and vertical-shaped fibers. This evolution would allow makers of alternative meat products to produce larger, thicker cuts to…
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