For two years we worked on new emulsion technology to make vegetarian and vegan sausage.
Until now, a high percentage of fat was necessary to achieve an acceptable taste and texture, but Meatless succeeded in developing a 100% plant-based technology for making sausages with very low-fat content. The Meatless texturized ingredients based on rice and fava beans give a succulent and juicy texture comparable to all kinds of sausage like Bologna, Fleischwurst, Rookworst, Knackwurst, Curry Wurst, etc. A sliceable format is also possible. Meatless is not only active in the development of vegan or vegetarian sausage but works on fat replacement in dry sausage and liver sausage as well.