Meat substitutes from Dutch field beans

Most producers of plant-based meat replacements use soy imported from South or North America as a source of protein. ME-AT the Alternative, a subsidiary of Vion, is the first company in the sector to opt for a local approach and start cultivating field beans for protein in the Netherlands. Since September 2021, ME-AT uses the protein yield of the first 30 hectares of field beans for the production of, among others, vegetable-based hamburgers. This year the production has been extended to 60 hectares.

Extra purchase incentive on the shelves

"Consumers are paying a lot of attention to plant-based meat substitutes from local sources," explains Willem Cranenbroek, managing director of ME-AT, in view of this year's expansion plans. The local origin of the raw materials for the hamburgers, among other things, is already explicitly mentioned in the supermarket.

Sustainable food for future generations

Field beans, also known as faba beans, have a long history in agriculture and contain the most protein per hectare compared to other legumes. Moreover, the plants remove nitrogen from the air and contribute to additional biodiversity in the fields.

ME-AT converts the proteins from field beans into a so-called 'textured vegetable protein (TVP)'. This is an essential step for success. It has a major impact on how a product feels in the mouth. "This 'mouthfeel' determines the pleasure you feel when you taste something and therefore largely determines the appreciation the consumer gives to the product," says Willem Cranenbroek.

Vionfoodgroup.com