Plenti is produced sustainably in our very own, gluten free factory. We use a production technique that is known as extrusion. This technique allows you to create textures out of materials and ingredients, for example crisps, pasta, candy or ice-cream. But this technique is also used to manufacture textiles from recycled plastic bottles or biodegradable packaging materials.
Within our extrusion-process we mix water and soya-flour, by using pressure and temperature. Then, it is chilled and results in a firm, juicy and fibrous texture.
To illustrate a simplified description of our process we have added an animation above.
Livestock is consuming a lot of plant-based proteins (e.g. soya) in their lives. In the graph the amount of kilograms dry plant-based protein that is needed to produce 1 kilogram of dry animal protein is shown. If we would consume these plant-based proteins directly, instead of feeding it to livestock, we would need much less land, energy and water. And we therefore reduce CO2-emmisions, to feed the world’s population.
Beyond the sustainable benefits of this new way of protein production, more research show lots of health benefits that are connected to an increased plant-based diet.
95% of the soya-flour that we use is grown and harvested in Europe. The remaining part comes from North America and Asia. We have recently started a project to set up our own local soya production chain in the Netherlands.
Plenti is produced from white soya beans. However, two months before the harvest these beans are green. How is that possible? When the fresh (green) soya beans are ready to be harvested, we keep the soya beans in the field for another 2 months to ripen. During this time, the beans dry out, loose colour and most importantly, the protein content increases. In order to produce our textures with a similar protein content as meat products, it is important that our soya beans have a protein content that is as high as possible.
The essential amino acid profile of soya proteins is very close to the one of meat. No surprise why soya is used in many food products. In the same time, we understand there is a continuous debate on raw materials and production sustainability. Therefore we are continuously researching new possibilities with locally available raw materials. Currently we source our soya flour that is sustainably produced and is non-GMO certified.
Legumes, including soya beans, lower your LDL-cholesterol. This has a great benefit to keep your vascular system healthy.
Plenti is not a source of B12 from itself. However, for certain brands and concepts vitamin B12 is added. This vitamin B12 originates from bacteria that can produce B12 and is completely vegan.
Plenti does not contain gluten and is produced in a gluten free production facility. However, it is possible that Plenti is added to a sauce or used as a pizza topping, resulting in final products where gluten could be present. Therefor we advise to always check the ingredient declaration on the packaging.
Unfortunately, that is not possible. Plenti is sold to companies who create their own brand, character and flavour. This results in unique concepts that fit perfectly to the demands of their local market.
Products with Plenti are designed for anyone who likes them and helps you enjoying a healthy and sustainable diet.