Vegetable Meat

Over 34% protein!

“Vegetable meat” is a natural wheat-based (i.e. gluten) food. The special processing causes the protein degradation (protein splitting into simple amino acids) and reduces the percentage of wheat gluten so much that it becomes irrelevant.

Two natural factors help the production: “dynamics” and “biology”.

“Dynamics” intervenes in the production process and gives the final product its peculiar “micro-fibrillar” structure (i.e. not amorphous, like seitan) which is similar to the one of common meat. This special processing is protected by a number of international patents.

“Biology” intervenes in the natural fermentation and ripening process, causing the splitting of  the complex molecules of gluten (main ingredient of the dough) into free amino acids. The result is a product of excellent digestibility and high energy content due to the high protein percentage.

Vegetable Meat is offered in different shapes and sizes to substitute common meat in its traditional recipes: stew, fillet, steak, roast, sausage, hamburger, mincemeat, etc... even the excellent seasoned sliced “Bresaola”, that can hardly be distinguished from the actual cured raw beef!

Vegetable Meat Ingredients are the following:
vital wheat gluten, chick-pea flour, hard and soft wheat, “extravergine” olive oil, coconut oil, natural mother yeast dough, yeast extract, soya sauce, potato, onion, pepper powder, garlic powder, salt, water.

Vegetable Meat makes you feel healthy and light!