Plant-based food that MATR

MATR Foods has found a simple recipe of five organic ingredients sourced from Danish farms and combined it with a thousand-year-old method called fungal fermentation. The result is a new generation of tasty plant-based meat alternatives, that carries the possibility to free up to 15% of the world’s agricultural land for nature and biodiversity.

What we put on our plate and the way we produce our food today has a big impact on our nature and climate. In a world where land is a scarce resource, new solutions and types of protein that require less use of land are necessary.

The consumer demand for plant-based proteins is already present, as almost 50% of the Danish population say they would like to cut down on their meat consumption. But only 10% act on it. This highlights a need for quality plant-based protein options.

Their product consists of five organic ingredients sourced from Danish farms: oats, split peas, lupins, beetroots, and potatoes.

Funal fermentation provides meat-like flavour and texture

The Danish foodtech startup company, MATR Foods, has developed a generation of plant-based meat alternatives, as well as a new way of producing them.

MATR Foods adopts biosolutions, specifically utilising fungal fermentation technology to produce a plant-based meat alternative that is both tasty and nutritious. Their product consists of five organic ingredients sourced from Danish farms: oats, split peas, lupins, beetroots, and potatoes. But instead of mechanically transforming the vegetable parts into a product, MATR Foods has developed and selected a distinctive fungi which transforms the structure of vegetables through classic fermentation, so that it becomes like meat in terms of bite, juiciness, and deep umami flavour.

The process requires no additives, little energy, and just a tenth of the crop amount needed to produce regular meat.

For now, the protein alternative from MATR Foods is based on classic Danish crops, but the fungal fermentation technology allows for other ingredients to be used as well – making the production method scalable for other parts of the world with other key crops.

Less meat, more nature

If just 30% of the meat that is produced worldwide today were replaced with plantbased alternatives, like the products from MATR Foods, 3 billion tonnes of CO2 annually could be saved annually, and free up to 15% of the world’s agricultural land for nature and biodiversity.