Plant-based food that MATR

Feeding the world’s growing population calls for innovative production technologies that can produce more protein on very little land and with a low impact on nature and the climate.

Danish food tech enterprise MATR Foods has taken on the challenge. Using fungal fermentation, the company has developed a new generation of plant-based products that are rich in protein, fibre and taste – and have the potential to free up to 15% of the world’s agricultural land.

Each product contains MATR’s signature fermented ingredient, based on a mix of five locally sourced, organic raw materials: oats, split peas, lupins, beetroot and potatoes.

For the fermentation process, MATR Foods identified and developed a distinctive fungus, which transforms the structure and consistency of the raw materials. This is what gives them a juiciness, bite and umami flavour that closely resembles meat.

MATR Foods has the potential to free up to 15% of the world’s agricultural land

The process requires no additives, very little energy and just a tenth of the crops that go into conventional meat production.

At MATR Foods, the goal is to make satisfying plant-based foods easily available to consumers who want to eat less meat without sacrificing taste and texture. Supporting local farmers and reducing the environmental impact of food production are also key to the mission.

For now, the plant-based ingredient is made with classic Danish crops. However, the fermentation process works with many other plant raw materials. They could be the next recipe for positive change.