Planteneers GmbH is engaged in the development and production of plant-based alternatives, including meat, fish, dairy, and other food products, as well as individual stabilization and texturization systems for plant-based enjoyment.

Planteneers GmbH

Planteneers GmbH develops and produces plant-based food alternatives such as meat, fish, dairy, and baked goods. The company self-describes itself as focusing on innovation in plant-based products.

Planteneers

Food and Beverage Manufacturing

Stern-Wywiol Gruppe

Planteneers | 9,269 followers on LinkedIn. The Plant Based Pioneers: We plant-base your business. | Decades of Stern-Wywiol Gruppe experience in food and process technology, especially by our sister company Hydrosol, are in our DNA. Planteneers bundles all the key capabilities in the manufacture of plant-based foods, with an unmatched bandwidth of knowledge on applications, raw materials and textures.

With this uniquely comprehensive toolbox we develop plant-based meat, dairy and deli alternatives for food manufacturers around the world.

senior purchase manager (central buying Stern- Wywiol Group) bei Hydrosol

Frank Metzkes

Global Commercial Director at Planteneers

Henrik Hetzer

Communications | Marketing | Storytelling | Project Management

Ashley Kindle

Eating Marketing for Breakfast, Lunch and Dinner * Head of Marketing Food Ingredients Division Stern Wywiol Group * Marketing Manager for…

Dana Francksen

𝗦𝗼 𝗚𝗼𝗼𝗱, 𝗜𝘁’𝘀 𝗔𝗹𝗺𝗼𝘀𝘁 𝗦𝗰𝗮𝗿𝘆 - 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 🧀 𝗠𝗮𝗱𝗲 𝗪𝗶𝘁𝗵 𝗳𝗶𝗶𝗹𝗱𝗗𝗮𝗶𝗿𝘆 With our #fiildDairy , you as a manufacturer can produce a plant-based alternative to cheese that melts just like the real thing, without the need for extra stabilization. Our integrated compound gives the end product an 𝗲𝘅𝗰𝗲𝗹𝗹𝗲𝗻𝘁 𝗺𝗲𝗹𝘁𝗶𝗻𝗴 𝗯𝗲𝗵𝗮𝘃𝗶𝗼𝗿 𝗮𝗻𝗱 𝘀𝘁𝗿𝗲𝘁𝗰𝗵 𝗽𝗿𝗼𝗽𝗲𝗿𝘁𝗶𝗲𝘀, making your cheese alternative ideal for pizza toppings or any other cheesy dishes. No tricks, just treats and plant-based innovation at its finest. Reach out to Linda Eitelberger for more insights and discover a scary good texture for your plant-based innovations.👻🍕 Happy Halloween! 🎃

Food ingredients Europe , 𝘄𝗲 𝗮𝗿𝗲 𝗿𝗲𝗮𝗱𝘆!🚀 We are ready to present our 𝗖𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀, 𝗰𝗼𝘀𝘁-𝗲𝗳𝗳𝗲𝗰𝘁𝗶𝘃𝗲 𝗰𝗼𝗻𝗰𝗲𝗽𝘁𝘀, and a wide range of 𝗶𝗻𝗱𝘂𝗹𝗴𝗲𝗻𝘁 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀, such as a plant-based alternative to fermented cream dessert and a meal replacement drink, in Frankfurt. Our sales team - Henrik Hetzer , Beate Boisten , Pia Wenning , Borana Shkembi, Michael Kuch , Wojciech Cichocki , and Jason Mbousounis - will be on site to discuss our functional systems and invite you to a tasting session of our plant-based innovations, showcasing the textures you can achieve with our blends. We will also have a live cooking event—more information will follow.😉 See you in 𝗵𝗮𝗹𝗹 𝟯.𝟭 𝗮𝘁 𝗯𝗼𝗼𝘁𝗵 𝗖𝟱𝟬 together with our sister companies Hydrosol , SternVitamin and Sternchemie

Our team is heading to the Plant Based World Expo Europe on November 13-14, and will bring a suitcase full of innovations. Taste the future of plant-based foods, and let’s talk about how we can transform your product range. See you at 𝗯𝗼𝗼𝘁𝗵 𝗖𝟮𝟮!

𝗛𝗮𝘃𝗲 𝘆𝗼𝘂 𝗲𝘃𝗲𝗿 𝘁𝗿𝗶𝗲𝗱 𝗺𝘆𝗰𝗼𝗽𝗿𝗼𝘁𝗲𝗶𝗻-𝗯𝗮𝘀𝗲𝗱 𝗺𝗲𝗮𝘁 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀? Let's take a step back before we tell you where you can try these products. First, 𝘄𝗵𝗮𝘁 𝗶𝘀 𝗺𝘆𝗰𝗼𝗽𝗿𝗼𝘁𝗲𝗶𝗻? Mycoprotein, also called fungal protein or mycelium protein, is a high-quality protein whose name is derived from the Greek for “fungus.” It is commonly produced from the biomass (zero-waste) fermentation of Fusarium venenatum. As the food industry faces the challenge of feeding a growing global population sustainably while reducing environmental impacts, mycoprotein can become a real game-changer!💪 With its 𝗳𝗶𝗯𝗿𝗼𝘂𝘀 𝘁𝗲𝘅𝘁𝘂𝗿𝗲 and 𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝘁𝗼 𝗺𝗮𝘀𝗸 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗼𝗳𝗳-𝗳𝗹𝗮𝘃𝗼𝗿𝘀 𝗮𝗻𝗱 𝗯𝗶𝘁𝘁𝗲𝗿𝗻𝗲𝘀𝘀, it resembles meat and can reach a protein content up to 50% on a dry matter basis. But the highlight of this protein is that it is 𝗺𝗼𝗿𝗲 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 and has much 𝗯𝗲𝘁𝘁𝗲𝗿 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝘃𝗮𝗹𝘂𝗲 compared to other proteins, since it contains 𝗮𝗹𝗹 𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗮𝗺𝗶𝗻𝗼 𝗮𝗰𝗶𝗱𝘀. It’s 𝗵𝗶𝗴𝗵 𝗶𝗻 𝗳𝗶𝗯𝗲𝗿, including beta-glucan and chitin, low in total and saturated fats, and contains no cholesterol. If you’re curious to know how mycoprotein-based products taste, visit us at our upcoming trade shows in November. We’ll be at the Plant Based World Expo Europe in London as well as at Food ingredients Europe in Frankfurt, showcasing what is possible with 𝗼𝘂𝗿 𝗳𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹 𝘀𝘆𝘀𝘁𝗲𝗺𝘀. We’ll have a mycoprotein-based 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗯𝗿𝗲𝗮𝘀𝘁 that delivers an authentic meat-like texture thanks to our 𝗳𝗶𝗶𝗹𝗱𝗠𝗲𝗮𝘁 𝗣. Reach out to our Dr.-Ing. Pia Meinlschmidt for more information about mycoprotein-based meat alternatives.

𝗗𝗼𝗻'𝘁 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗯𝘂𝘆 𝗮 𝗳𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹 𝘀𝘆𝘀𝘁𝗲𝗺 𝗼𝗻𝗹𝘆 𝗳𝗼𝗿 𝗢𝗸𝘁𝗼𝗯𝗲𝗿𝗳𝗲𝘀𝘁 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀? It’s that time of year when traditional favorites like bavarian meatloaf and white sausage take center stage. Our R&D colleague Carl is producing a plant-based version of meatloaf with the help of our 𝗳𝗶𝗶𝗹𝗱𝗠𝗲𝗮𝘁 𝗦 blend at lab scale. Of course, it also works on a larger scale and our R&D team supports you with upscaling. Our functional system gives the end product authentic bite and taste, and can be used for hot and cold applications. But did you know that with our fiildMeat S functional system, you can go beyond Oktoberfest classics? 𝗧𝗵𝗲 𝘀𝗮𝗺𝗲 𝘀𝘆𝘀𝘁𝗲𝗺 𝗰𝗮𝗻 𝗯𝗲 𝘂𝘀𝗲𝗱 𝘁𝗼 𝗺𝗮𝗸𝗲 𝗺𝗮𝗻𝘆 𝗼𝘁𝗵𝗲𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝘁𝗵𝗲 𝗿𝗲𝘀𝘁 𝗼𝗳 𝘁𝗵𝗲 𝘆𝗲𝗮𝗿, 𝗹𝗶𝗸𝗲 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗯𝗮𝗰𝗼𝗻, 𝗵𝗼𝘁 𝗱𝗼𝗴𝘀, 𝗮𝗻𝗱 𝘀𝗮𝘂𝘀𝗮𝗴𝗲. This means more efficiency, flexibility, and creativity in your plant-based offerings without the need for new machinery. We're happy to help you make a variety of plant-based products - all with 𝗼𝗻𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻. Send us a direct message on LinkedIn to learn more about our fiildMeat S blend.

🚍 𝗡𝗲𝘅𝘁 𝗦𝘁𝗼𝗽: 𝗟𝗼𝗻𝗱𝗼𝗻 Dr.-Ing. Pia Meinlschmidt , Rebecca Bohlmann , Beate Boisten , Jason Mbousounis ,Carl Schuldt and Mario Novak are heading to the Plant Based World Expo Europe on November 13-14, and will bring a suitcase full of innovations with us. 🌱 Clean Label Solutions: Try plant-based salami, salami sticks, and plant-based alternatives to cheese cubes - a proof that clean label and flavor go hand in hand! 🌱 Cost-Effective Solutions: Explore plant-based marbled steaks and cold cuts, where affordability meets indulgence. 🌱 Indulgence: Discover our functional systems for plant-based alternatives to fermented cream desserts, meal replacement drinks, and plant-based graved salmon. Come say hi, taste the future of plant-based foods, and let’s talk about how we can transform your product range. See you at booth C22!

𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄 𝘁𝗵𝗮𝘁 𝟱𝟱% 𝗼𝗳 𝗴𝗹𝗼𝗯𝗮𝗹 𝗰𝗼𝗻𝘀𝘂𝗺𝗲𝗿𝘀 𝘃𝗶𝘀𝗶𝘁 𝘀𝘁𝗿𝗲𝗲𝘁 𝗳𝗼𝗼𝗱 𝘀𝘁𝗮𝗻𝗱𝘀 𝗺𝘂𝗹𝘁𝗶𝗽𝗹𝗲 𝘁𝗶𝗺𝗲𝘀 𝗮 𝗺𝗼𝗻𝘁𝗵? The joy of trying new flavors and value for money are driving this trend, according to Innova Market Insights. We make it easier than ever to join the street food movement with innovative plant-based solutions for classic favorites. From the ever-popular German bratwurst to hot dogs and even Bavarian delicacies like weisswurst and leberkäse, our 𝗳𝗶𝗶𝗹𝗱𝗠𝗲𝗮𝘁 𝗦 blend allows manufacturers to easily create plant-based versions of these iconic dishes using conventional equipment. The functional system is soy-, allergen-, and phosphate-free, giving food trucks, caterers, and restaurateurs a flexible and health-conscious option. Get creative and elevate your street food offerings with our versatile plant-based systems.🙌 👉 For more information, read our press release here: https://lnkd.in/eW3Td4kH

𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻 𝗠𝗲𝗲𝘁𝘀 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻🌱🌭 While our Stern-Technology Center may not be located where the Oktoberfest has its roots, we brought some Oktoberfest vibes all the way to the north with an Oktoberfest Lunch on Monday at our office!🎉 As our functional systems are flexible in use, our R&D team showcased that traditional Oktoberfest products can be easily produced plant-based. A special thanks goes to Carl Schuldt, Josef Widemann , and Toni Dührkop for making 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗺𝗲𝗮𝘁𝗹𝗼𝗮𝗳 𝗮𝗻𝗱 𝘄𝗵𝗶𝘁𝗲 𝘀𝗮𝘂𝘀𝗮𝗴𝗲, giving everyone a taste of our latest innovations. It was a colorful and fun lunch break – and the perfect proof that Oktoberfest can be celebrated the plant-based way. 🥨🌱

The Plant-Based Revolution Is Global🌍 The growth in plant-based products is evident all around the world. Since 2019 half of all plant-based product launches have been in Western Europe, but the category is also expanding in regions like North America, Eastern Europe, Asia, and Latin America. The demand is growing, and so is the opportunity. Ready to claim your slice of this burgeoning market? We look forward to assisting you with the right texture and taste for your plant-based product. Let’s bring your ideas to life—no matter where you're based!🌍💡

𝗛𝗼𝘄 𝗔𝗿𝗲 (𝗖)𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹𝘀 𝗦𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀?🌱 In a recently published interview with Food Ingredients First , our product management team lead, Dr.-Ing. Pia Meinlschmidt , highlights the growing role of #clean labels in plant-based foods. She said: “For Planteneers, clean labels will be a prominent feature in the company’s upcoming innovations, especially products that are free from methylcellulose. In addition, plant-based foods with enhanced nutritional and health benefits will be among the most important innovations.” As consumers increasingly prioritize transparency and sustainability, our R&D is focused on developing clean label solutions. Hybrid products incorporating mycoproteins or ingredients derived from precision fermentation will also play a bigger role in the future. Read the full article to learn more: https://lnkd.in/eeAHNK8T #cleanlabel #plantbased #mycoprotein

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