As more people choose to eat less meat, the demand for delicious alternatives is on the rise.
That means companies need to deliver new products that not only taste more like the real thing but cost the same too.
But as plant-based meat company Rebellyous has learned for its own production, traditional meat processing equipment doesn’t cut it.
Rebellyous Founder/CEO Christie Lagally: “You’re basically using a knife to try to mix up something that maybe you should be using a spoon for.”
Rebellyous created its own solution, an automated continuous chilled dough production system, soon to be upgraded for scale and named the Mock 2.
The system will reduce labor costs by 90% and facility costs by 80% and the production equipment footprint by two thirds
All this extra efficiency leads to plant-based chicken that’s on track to beat the price of conventional chicken products.
Lagally: “Coming this year, we’ll be able to offer prices that compete with chicken and offer substantially higher margins of between 42 and 56%, a first for our industry.”
