We will transform the food system to offer products accelerate the transition towards a kinder, cleaner, healthier world with more sustainable
animal-free meat.

Is it possible to “change the meat we meat?”

This was the conundrum facing me when Chandrashekhar & Girisha explained their vision. Could I conceptualize a commodity that is super innovative but at the same time able to be developed into a viable business model suitable for the GenX consumer market? It would mean keeping animals away from the food system.

My decision – science fiction or reality!

Meat would therefore no longer be sourced from a slaughtered animal but would be manufactured in a factory.

Is this the exciting beginning of changes to the way the world eats meat?

IT WOULD DISRUPT THE FOOD PROCESSING INDUSTRY!

Zoom meetings between Israel, New Zealand and USA and eventually including India began to be the norm in any day.

Veganta was born with a motto of REDUCE – REFINE – REPLACE.

As our joint knowledge and expertise from technology was adapted to create extrusion cooking for plant-based protein food, the journey of developing our product to the ready-to-produce level became easier. Once we had experimented, tested and tasted various base raw material options within the meat confines and combined those results with twists and variants of taste, texture and look’n feel we were ready to work towards producing the end product of a unique protein source available across the world.

Lockdown in 2020, enabled us to investigate:-

* low cost

* safe consumption

* meat-like taste and texture.

as well as sampling a variety of meat substitutes, protein sources, production methods. nutritional and functional properties being used already so we could thus expand our knowledge and dream of providing the world with more novel meat alternatives for now and in the future.

At this point, our food scientist is co-opted to the team and offeres a different perspective and knowledge that could only enhance our concept.

The innovative new sensation was becoming a reality. The trio had joined together to take their dream and the idea of plant – based meat to a new level of a “better-for-you”  business which would provide the alternative protein source food for the community, the country and further afield.

There is also the vital realisation that “excessive use of natural resources and extensive animal production causes greenhouse gas emissions that have to be an important fact in the reduction of meat consumption- ie. more novel meat alternatives have to be available.

Whole Meats (such as Kebab, Steaks, Roasts and Ribs) in the hypermarkets have well defined texture in fat-marbling and a high percentage of protein. These concepts have to be embedded in the meat substitute product which will result in a gourmet taste and texture.

The extrusion process will assist in providing quality alternatives to chicken and red meat.

The umbrella statement “Taste is the most influential consideration when it comes to plant-based meat. This has to be our special emphasis! Our concept has to be the future talk of the industry.” –  has to be the forefront aim of every step of our processing journey. We have to dissipate the dissatisfaction being felt by many consumers with the plant based meat available in hypermarkets at this present time.