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20th September 2021  Content supplied by: Alfred's Food Tech

Alfred's Foodtech's Texturization Platform Brings a Meaty Experience to Plant Proteins


Alfred’s FoodTech, a start-up based in Modi’In, Israel, introduces an innovative whole-cut texturization platform to produce plant-based meat alternatives that mimic texture, mouthfeel, and flavor tones of animal-derived products.

The company has successfully produced prototypes of deli meat and chicken nugget analogs. 

Alfred’s technology is able to build continuous tissue-like structures and can work with other existing alternative protein technologies, such as extrusion, 3D printing, novel fermentation and scaffolding.

“Plant-based whole-cut products that resemble meat are the ‘Holy Grail’ of the industry,” says Ronny Reinberg, CEO and co-founder of Alfred’s. “Our tech uses only simple ingredients, such as pea protein and canola oil. Yet we can still custom-design compositions for food companies using protein sources of their choice, including cell-based ingredients. “With Alfred’s versatile technology, any food company can easily create alternative products that give consumers the exact experience of real meat and poultry.”

Alfred’s technology can scale up outputs quickly, making it suitable for large food corporations, and can be integrated into existing processing systems. The start-up plans to establish a low-volume production site to serve initial market demand.  
Rafi Shavit, Alfred’s other co-founder and COO says: “We see ourselves as the engine that enables companies achieve new organoleptic heights in plant-based protein alternatives. Our mission is to elevate the plant-based experience for the growing market of flexitarians aspiring to eat more plant-based proteins but still craving for that sensation of biting into a beefy steak.” 

“Building a resilient, scalable, and safe food system is the core of Alfred’s strength,” explains Shavit. “We can produce animal-free products that are affordable, safe, and kinder to our planet.”

Reinberg, a biotechnology engineer, is continuing a family tradition of meat production. In 1935, his great grandparents Jacob and Dina Reinberg, together with their son Alfred (Reinberg’s grandfather) and his siblings, emigrated from Germany to Argentina. The family settled near Buenos Aires, where they raised dairy cows for living. 

As a young man, Alfred Reinberg worked at the cold meat production factory ‘La Foresta’ as a foreman. His son Raul moved to Israel and worked for many years at T’nuva, the largest dairy company in Israel.

When Ronny Reinberg relieved the family’s business, he re-imagined it to meet modern demands for meat-like products with the help of cutting-edge technology. A committed vegan for 10 years, he co-founded Alfred’s with mechanical engineer Rafi Shavit earlier this year, building a platform that can deliver up to a 30% protein content, and raising US$1.3M in seed funding.

The company is now entering its next A-round stage and is currently in dialogue with various leading international food companies, including meat producers and cultured meat companies. 

Alfred’s will take part in the pitch slam at the annual Good Food Institute (GFI) conference on September 23, 2021, as one of the 12 finalists chosen to present their company and tech.

To learn more about Alfred's Foodtech, visit their website: alfreds.tech or click on the button below to get in touch with them directly.


    

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Date Published: 20th September 2021

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