To ensure your perishable plant-based products reach the end customer with freshness, texture, and flavour intact, it is essential to understand how to manage the cold chain for perishable plant-based products. At Sanygran, as manufacturers of plant-based solutions, we implement processes that maintain product quality from production to point of sale, protecting your investment and helping you consistently deliver products your clients expect.

Why Proper Cold Chain Management is Essential for Plant-Based Products

Maintaining a reliable cold chain is critical for plant-based products. Temperature fluctuations or prolonged exposure to unsuitable conditions can compromise quality, shorten shelf life, and increase the risk of customer dissatisfaction. Effective cold chain management for plant-based solutions ensures products retain their freshness, texture, and flavour, reducing losses and safeguarding your brand reputation.

How Temperature Impacts Shelf Life

Excess heat accelerates the degradation of plant-based proteins and fresh vegetables, while extreme cold can affect texture and appearance. Keeping perishable plant-based products at consistent, appropriate temperatures preserves freshness, taste, and overall product quality until they reach the consumer.

Risks to Your Products

Key risks to consider include:

• Oxidation of plant-based proteins, which can alter texture and colour.
• Bacterial growth in high-humidity conditions.
• Accelerated spoilage caused by temperature fluctuations during storage or transport.

Understanding these risks allows manufacturers to design processes and choose packaging that prolongs freshness and quality for every batch.

Steps to Correctly Store Perishable Plant-Based Products

Proper storage in cold conditions is vital for extending the shelf life of the products we manufacture:

• Cold room zoning: separate items based on temperature sensitivity.
• Stock rotation (FIFO): older products are used or shipped first.
• Continuous monitoring: log temperatures and humidity to catch deviations quickly.

Recommended Temperatures for Different Plant-Based Products (Industry Guidelines)

• Plant-based burgers and cooked legumes: 0–4 °C
• Plant-based dairy and fresh tofu: 2–4 °C
• Fresh vegetables and ready-to-cook mixes: 0–2 °C

The Role of Packaging in Cold Chain Efficiency

Appropriate packaging safeguards against humidity, odours, and temperature fluctuations. Using high-quality barrier materials and reliable seals helps maintain the freshness, texture, and flavour of your plant-based products, ensuring they reach the end customer in optimal condition.

Common Cold Chain Mistakes and How to Avoid Them

Frequent errors that can compromise perishable plant-based products include:

• Leaving cold rooms open too long or too often.
• Storing products with different temperature needs in the same zone.
• Neglecting maintenance of refrigeration units or temperature sensors.

Clear protocols and continuous monitoring help manufacturers maintain the integrity of each batch.

Deliver Consistent Quality with Plant-Based Products

At Sanygran, we produce plant-based solutions ready for commercialisation, including burgers, hummus, tofu, and meat and fish alternatives, as well as ready-to-eat items. With our rigorous production processes and quality control, you can confidently offer perishable plant-based products that retain freshness, texture, and flavour until they reach the end customer.

Contact us to discover how our range of products and manufacturing expertise can help you offer attractive, reliable, and high-quality plant-based options in retail, horeca, or foodservice.

What keeps a plant-based burger from falling apart? Or helps vegan croquettes hold their shape after frying?

The answer often lies in binding agents. In this article, we explain what they are, why they’re essential in plant-based food, and how we work with them as manufacturers to ensure structure, juiciness and consistency in the final product.

What Are Binding Agents and Why Do Plant-Based Products Need Them?

Binding agents help maintain product shape, improve texture, and keep ingredients together during cooking, processing or consumption — especially in the absence of animal protein.

Without them, plant-based products may:

• Break apart easily
• Lose moisture
• Feel dry or grainy in the mouth

Why Texture Matters in Plant-Based Protein Manufacturing

Plant proteins like soy, pea or lentil lack the natural cohesiveness of animal proteins. That’s why we, as manufacturers, work with functional binding systems to ensure the right texture and mouthfeel in every product — from burgers to croquettes.

How Binding Agents Help Us Create Better Plant-Based Foods

Retaining Moisture and Fat

Helps preserve juiciness and prevents the product from drying out after cooking.

Maintaining Shape and Stability

Ensures the product holds its shape during industrial processing, packaging and cooking.

Improving Mouthfeel

Contributes to a better bite and more meat-like texture in plant-based alternatives.

How Sanygran Works With Binding Agents in Product Development

We don’t supply binding agents — we develop and manufacture plant-based products that include them as part of the formulation.

In every development project, we take into account:

• The protein source
• The production method
• The final format and expected consumer experience

Examples from our manufacturing process:

• For gluten-free options: we avoid certain starches and work with alternatives that ensure cohesion
• For vegetable-rich formulations (e.g. spinach or aubergine): we use systems that help keep everything together

Choosing the Right Binding System for Each Plant-Based Recipe

Our R&D team tailors each formula based on client needs and protein type:

• For legume- and vegetable-based mixes: we use neutral-flavour agents that boost cohesion
• For delicate products like tofu or hummus with toppings: we use gentle solutions that respect texture and structure

Clean Label Trends in Plant-Based Food Manufacturing

According to a study by Innova Market Insights (2023), two out of three consumers say that clean labels influence their purchasing decisions. As a result, more and more brands are looking to remove complex or hard-to-understand additives from their labelling. Many current solutions therefore focus on:

• Naturally modified starches
• Functional plant fibres
• Proteins that act as clean-label binders

We help develop products that meet these expectations without compromising performance.

Looking for a Plant-Based Manufacturer?

At Sanygran, we develop and manufacture a wide range of plant-based products, including:
Vegetable burgers
Breaded snacks: vegan Nuggets, croquettes…
Hummus
Tofu
Meat alternatives and more
Always with solutions that guarantee structure, juiciness and texture.
If you’re looking for a trusted plant-based food manufacturer, we’d love to hear from you. 📩 info@sanygran.com

Meat alternatives are no longer just for vegetarians. Today, they represent a real opportunity to innovate your portfolio and meet the needs of clients seeking healthier, more sustainable, and creative options. This article explores the most relevant foods to replace meat, their benefits, and how to integrate them into your offer.

Meat-Free Diet: What Plant-Based Alternatives Are and Why They Matter

Plant-based meat alternatives are products designed to replicate the flavour, texture, and nutritional value of meat. They are trending in retail, hospitality, and for brands looking to differentiate with a competitive plant-based range. Understanding what to eat to replace meat is becoming essential for consumers who want sustainable and healthy options.

Key Benefits for Your Business:

• Health and growing demand: lower in saturated fat and cholesterol, high in protein.
• Sustainability: production generates up to 70% less CO₂ emissions and uses less water than red meat (FAO, 2021).
• Profitability and differentiation: perfect as meals to replace meat in new product launches or premium lines.
• Clean label: made with recognisable ingredients and reliable processes.

Top 5 Meat Alternatives to Expand Your Catalogue

Legumes: The Most Versatile Protein Base

Chickpeas, lentils, and peas are foods that replace meat, nutritious and cost-effective. At Sanygran, we transform them into plant-based burgers adaptable to multiple channels and formats. They are a meal to replace meat that combines flavour, texture, and functionality.

Tofu and Tempeh: Versatile and Nutritious

Our tofu, available in flavours like smoked, fine herbs, escalivada, curry, or apple with green olives, absorbs marinades and spices easily, making it a tasty, versatile ingredient for any recipe.

Tempeh, firmer in texture, is ideal for stews and stir-fries. Both are meals to substitute meat that integrate smoothly into vegetarian menus, offering healthy and attractive alternatives.

Seitan: Meat-Like Texture

Known as “wheat meat,” seitan provides a vegetarian meal to replace meat with a firm, chewy texture, perfect for skewers, stews, or dishes requiring meat-like consistency.

Nuts and Premium Combinations

Almonds, walnuts, and seeds add protein, healthy fats, and vitamin E. For example, our Vistteca with spinach, gorgonzola cheese, and walnuts differentiates your plant-based offer, providing foods to replace meat with a gourmet touch.

Soy and Extrusion for Meat Analogues

Beyond tofu, soy allows the production of plant-based bites via extrusion. At Sanygran, we manufacture meat substitutes ready to integrate into menus, product catalogues, or plant-based lines without major industrial investment. They are the ideal solution for those seeking how to replace meat sustainably and profitably.

Reducing or Eliminating Meat: Opportunities in the Plant-Based Market

More and more consumers are choosing to reduce or remove meat from their diet. This trend creates opportunities to innovate and retain customers with an appealing and sustainable offer. Plant-based solutions not only replace meat, but also allow the launch of high-value products aligned with current consumption trends and answering the question what to eat to replace meat.

Why Choose an Industrial Partner for Your Meat Alternatives Line

Launching a range of meat and substitutes requires technical expertise and infrastructure. As specialised manufacturers, at Sanygran we:

• Internalise the full process: ingredient selection, recipe development, production, packaging, and logistics.
• Provide complete plant-based solutions: from organic hummus and tofu to meat and fish analogues, burgers, breaded products, and ready-to-eat items.
• Adapt to different channels: retail, horeca, and foodservice.
• Ensure consistency: in texture, flavour, and clean labelling.

Meat substitutes are a strategic category to diversify your offer and attract new consumers. At Sanygran, we help you create plant-based solutions that strengthen your brand and provide guidance on what meals to substitute meat with in your portfolio.

Ready to launch or expand your plant-based products range? Contact Sanygran and discover how to turn these trends into real business opportunities: +34 948 488 501 | info@sanygran.com

Tofu is no longer an ingredient exclusive to Asian cuisine or vegetarian diets. Today, it has become a strategic ally for chefs and restaurants looking for innovative tofu textures to replace meat in gourmet dishes.

In this article, you will discover why tofu is a key ingredient for modern menus, how to make the most of it in your dishes, and the benefits it brings to both your customers and your business. In this one you have complete information about meat substitutes.

Why Tofu is Ideal for Gourmet Meat-Free Dishes

Tofu has established itself as a meat alternative for several reasons:

• Healthy: low in saturated fat, cholesterol-free, and packed with high-quality protein.
• Sustainable: production generates up to 70% less CO₂ and uses significantly less water than red meat (FAO, 2021).
• Cost-effective: competitive pricing compared to animal proteins without compromising quality.

How Tofu’s Neutral Flavour Enhances Your Creations

Tofu acts like a blank canvas: it absorbs spices, marinades, and sauces, enhancing culinary creativity. This neutrality is an advantage, allowing chefs to create anything from delicate herb-infused dishes to complex recipes with exotic spices.

High-end restaurants in cities such as Copenhagen or London already feature tofu in tasting menus, and this trend is now spreading to Spain. For example, Pakta offers a delicious tofu flan, while Kappou Makoto serves tofu in mussel broth.

Benefits That Transform Your Vegan Dishes

Nutritional Advantages That Add Value to Your Menu

Tofu provides a strong selling point for restaurants:

• Complete Proteins: 10–20% of its weight, with all essential amino acids.
• Key Minerals: up to 30% of daily calcium and iron requirements.
• B Vitamins: support energy and nervous system health.
• Healthy Fats: isoflavones and fibre, promoting cardiovascular well-being.

Higher Acceptance Among Non-Vegans

Dishes based on tofu appeal to more than just vegans. According to The Good Food Institute (2024), 62% of diners who try plant-based alternatives in restaurants return, even if they do not follow a vegetarian diet.

Sustainability Without Compromising Luxury

Producing soy for tofu requires up to 10 times less water than beef (Water Footprint Network). Including it on your menu not only boosts your sustainable image, but also reinforces your reputation as an innovative, forward-thinking restaurant.

Techniques to Turn Tofu Into a Gourmet Experience

How to Press Tofu for the Perfect Texture

Pressing removes excess water and improves marinade absorption in three simple steps:

1. Wrap the block in absorbent paper.
2. Place a weight on top.
3. Let it rest for 20–30 minutes.

Result: firmer, more versatile tofu, perfect for stir-fries or frying.

Marinades That Enhance the Flavour of Your Plant-Based Protein

Tofu acts as a culinary sponge. At Sanygran, we make it easy for you with a range of organic marinated tofus — fine herbs, escalivada, green olives, curry and apple, natural and smoked — ready to incorporate directly into your menu or private label products.

💡 Prefer to marinate it yourself? Leave it for at least 2 hours, or overnight for maximum flavour.

Why Tofu is Your Business Opportunity

Tofu is no longer a niche ingredient: it is a core component of contemporary cuisine, attracting vegan, vegetarian, and flexitarian diners alike. Its nutritional benefits, sustainability, and versatility make it an essential ingredient for gourmet meat-free menus.
Interested in exploring how to include organic tofu in your business? Contact us to discover how our products can transform your culinary offerings and elevate your brand.

If you want to improve the cohesion of vegetable burgers, this article highlights the key factors to achieve a firm, stable and commercially attractive texture. As vegetable burger manufacturers, we know that creating the perfect burger goes beyond combining ingredients: it requires expertise, industrial experience and proven production processes.

Why Do Some Vegetable Burgers Fall Apart?

Lack of cohesion usually results from:

• Excess moisture
• Incorrect use of natural binders

Both factors directly affect the stability and appearance of your burger.

Excess Moisture in Ingredients

High-water ingredients such as fresh vegetables or cooked legumes can weaken the structure of the burger.

At Sanygran, we carefully control hydration and balance our formulations to ensure that vegetable burgers maintain their shape from production to distribution – a crucial factor for consistent performance on the production line and at the point of sale.

Incorrect Use of Natural Binders

Binders act as the “glue” in plant-based solutions. Choosing the right type and dose is essential for burger cohesion.

While flours and vegetable starches are effective, their performance depends on industrial know-how: knowing how and when to integrate them makes the difference between a burger that falls apart and one that delights consumers.

Key Ingredients for Perfect Cohesion

The most stable vegetable burgers combine high-quality vegetable proteins with carefully selected fibres and stabilisers. Some of our essentials include:

• Psyllium fibre: absorbs water and forms a gel that binds proteins and other ingredients.
• Citrus fibre: retains water, improves texture and adds stability.
• Textured proteins from soy and pea: our specialty. They provide structure, water retention and the characteristic plant-based burger texture.

These elements form the foundation, but optimal performance depends on precise industrial processes and deep expertise in ingredient interactions.

Choosing the Right Plant Protein and Support Ingredients

At Sanygran, selecting the right plant proteins and supporting ingredients is key to creating burgers with a firm, juicy and appealing texture.

The strategic combination of proteins and vegetables determines cohesion, juiciness and sensory experience. Our team evaluates each ingredient and its interactions to develop products that meet the most demanding industrial standards.

The Power of Hydrocolloids in Your Formulation

Hydrocolloids are essential allies for perfect cohesion without compromising clean label standards:

• improve the cohesion of vegetable burgers: hydrates in cold conditions and gels when heated, providing firmness during cooking.
• improve the cohesion of vegetable burgers: enhance stability and juiciness.

In expert hands, controlled use ensures improve the cohesion of vegetable burgers without overcomplicating the formula or affecting consumer perception.

From Theory to Production Line

At Sanygran, we know the right formulation is only the beginning. To transform an idea into a competitive product, we apply:

• Careful ingredient selection, reducing the number of components to achieve short, clear labels.
• Optimised industrial machinery, tailored to each type of vegetable burger.
• Batch-by-batch quality control to ensure consistency.
• Refined processes that maintain texture, juiciness and cohesion in every burger.

This ensures your vegetable burgers reach the market ready to stand out in retail shelves and professional kitchens.

Collaborate with Experts

Developing plant-based burgers with perfect texture and flavour requires experience. Our team works with you to:

• Optimise formulations and production processes
• Ensure cohesion and stability in every batch
• Deliver products that appeal to retailers, industrial chefs and R&D teams

A well-cohesive vegetable burger reflects quality, professionalism and customer satisfaction.

We are suppliers of plant-based burgers. Contact Sanygran to find out how we can help you create the perfect product for your business.

Managing organic tofu stock can be a challenge for any business working with fresh products. In this article, you’ll discover how Sanygran’s manufacturing and packaging processes help maintain freshness, extend shelf life and minimise waste – ensuring that tofu reaches your B2B customers in the best possible condition.

Why you need to manage your tofu stock more effectively

Tofu is a perishable product that requires careful control throughout the entire supply chain. Poor handling can lead to:

• Financial losses due to expired products.
• Unnecessary inventory waste.
• Customer service issues, damaging trust in your business.

Working with a supplier that guarantees pasteurisation, vacuum packaging and full batch traceability brings clear benefits:

• Products that retain freshness throughout their shelf life.
• Fewer losses due to spoilage or expiry.
• Greater trust from your B2B customers by delivering safe, stable tofu.

Click here if you are looking for a certified organic tofu supplier.

Understanding the limited shelf life of organic tofu

The freshness of tofu depends on several factors:

• Temperature: maintaining the cold chain is essential.
• Handling and humidity: excessive movement or moisture affects quality.
• Product type: Sanygran’s tofu offers up to 90 days of shelf life thanks to vacuum packaging and pasteurisation.

Knowing these factors helps you plan orders safely, minimise waste and ensure your stock remains profitable and secure.

Practical strategies you should apply now

Having a reliable product reduces the complexity of stock management. Sanygran’s manufacturing processes ensure tofu is delivered ready to use, helping you plan orders with confidence, improve operational efficiency and guarantee freshness and quality for the end customer.

Implement FIFO in your warehouse

With properly packaged and traceable organic tofu, applying FIFO (First In, First Out) is simple. This practice:

• Prevents older batches from being wasted.
• Supports menu planning or finished product schedules.
• Ensures your customers always receive fresh tofu.

💡 label each batch clearly and place it in a visible location to maximise rotation and traceability.

Technology you can’t afford to ignore

Digitalisation and traceability from the point of manufacture provide security and efficiency:

• Real-time monitoring of stock and expiry dates.
• Integration with suppliers and logistical systems for precise orders.
• Reduction of human error and exact control of every batch.

Digitalise monitoring to avoid human error

Digitalisation and traceability in manufacturing provide both safety and efficiency. Real-time stock monitoring, integration with suppliers and logistics, and precise batch control all reduce human error and product losses.

Replacing spreadsheets with stock management platforms allows you to set automatic alerts for critical dates, improve rotation and ensure that tofu and other products always reach your customers in top condition.

The organic tofu your business needs

As a supplier of organic tofu, Sanygran offers products that simplify your planning and reduce the risk of waste:

• Pasteurised and vacuum-packed with a 90-day shelf life.
• Wide variety of flavours: green olives, escalivada, fine herbs, Japanese-style smoked, traditional, apple and curry.
• Organic certifications: CCPAE and Euroleaf.
• Custom development options: breaded tofu or new flavours tailored to your needs.

Thanks to these processes, you can guarantee freshness, food safety and full traceability – providing your B2B customers with ready-to-use organic tofu, reducing losses and optimising stock rotation.

In the plant-based meat industry, appearance is just as important as flavour. One of the biggest challenges in developing plant-based meat analogues is ensuring colour stability throughout their shelf life. Maintaining a fresh, appealing colour can be the difference between a product that attracts consumers and one that goes unnoticed.

In this article, we explore the main factors affecting colour, the ingredients that help stabilise colour in meat analogues, and formulation strategies to achieve a visually attractive final product.

Why Colour Stability Is Crucial for Plant-Based Meat Analogues

Colour is one of the first attributes consumers notice in plant-based meat products. An attractive colour:

• Enhances the perception of freshness and quality.
• Increases purchase intent.
• Provides a visual experience similar to traditional meat products.

Colour degradation occurs due to oxidation, oxygen exposure, light, or reactions with metals in the formulation. These processes can lead to brown or greyish tones in plant-based meat analogues, reducing shelf appeal and impacting sales.

Discover how high-moisture extrusion enhances fibrousness in meat analogues in this equally insightful article.

Key Factors That Affect Colour Stability in Meat Analogues

Understanding the main triggers of colour loss in plant-based meat is essential:

• Acidic pH → affects pigment and protein stability.
• High water activity → accelerates oxidation and microbial growth.
• Metal ions (iron, copper, etc.) → catalyse darkening reactions.
• Thermal stress during processing → speeds up chemical reactions that degrade colour.
• Oxygen and light exposure → promote oxidation of plant pigments.

Identifying these factors allows adjustments in both formulation and manufacturing processes to extend shelf life and maintain an appealing colour.

According to European Food Research and Technology (Springer, 2021), lipid and protein oxidation are the primary causes of colour loss in meat and plant-based matrices, making prevention a critical step in formulation.

Ingredients That Improve Colour Stability in Plant-Based Meat Analogues

Selecting the right ingredients is key for achieving stable colour in plant-based meat products. Commonly used options include:

Soy Protein: Maintaining Consistent Colour

Soy protein provides structure, juiciness, and helps preserve an even colour in plant-based meat analogues. Its interaction with plant pigments makes it a versatile, effective ingredient for colour stability.

Natural Stabilisers: Protecting Against Oxidation

Natural antioxidants, such as ascorbic acid (vitamin C), slow pigment and fat oxidation, preventing the loss of characteristic colour in plant-based meat products. They are an efficient solution to keep products looking fresh and appealing on the shelf for longer.

How to Optimise Colour in Your Plant-Based Meat Products

Achieving colour stability in meat analogues is essential for the commercial success of any plant-based product. Adjusting formulation factors, controlling processing conditions, and selecting the right ingredients are crucial steps to provide consumers with a consistent, visually appealing experience.

If your goal is to develop plant-based meat analogues with long-lasting colour, partnering with a manufacturer specialising in customised plant-based formulations can make all the difference. Contact us today!

When it comes to plant-based products, texture is not a detail—it’s the dealbreaker.
And for meat analogues, achieving a fibrous, juicy texture with a good bite is key to replicating the experience of eating animal meat.

High-moisture extrusion makes it possible without relying on animal-derived ingredients. But like any technology, its power lies in how it’s used.

In this article, we’ll explore how each technical parameter plays a role, which raw materials we use at Sanygran, and how we achieve realistic textures tailored to different channels and formats—ready to launch to market.

The Technical Parameters That Define Meat Analogue Texture

High-moisture extrusion uses plant proteins combined with pressure, temperature and moisture to create a fibrous structure.

The result? A plant-based matrix that mimics animal muscle—ready to cook, marinate, or infuse with flavour.

Controlling each variable allows us to adjust the texture, juiciness and appearance according to the final use.

Which Raw Materials Do We Use to Achieve Fibrosity?

Not all proteins behave the same in high-moisture extrusion.
At Sanygran, we work with specific blends to deliver different textures depending on client needs:

• Soy flour: widely used for its ability to form long, defined fibres.
• Soy and pea flour blend: offers a good balance of bite and juiciness.
• Brewer’s spent grain: a sustainable alternative that contributes protein and good texture (more information).
• Oats: ideal for a softer, smoother texture, perfect for certain consumer groups or categories.

Thanks to this flexibility, we adapt recipes to suit Retail, Foodservice or Industrial applications, delivering a consistent sensory experience that aligns with each brand.

Temperature, Pressure and Shear: The Trio Behind Texture

During extrusion, the protein mix reaches temperatures between 140 and 180°C under controlled pressure.

This triggers denaturation and realignment of proteins, which then form aligned fibres.

The higher the pressure and shear, the more defined the fibres—and the more they resemble animal muscle.

Technology with purpose

High moisture extrusion doesn’t just mimic meat — it enables the design of unique products with their own identity.

Why Moisture Matters More Than You Think

Moisture is everything here. The right moisture content (typically 40–80%) allows for:

• A juicier structure
• Lower risk of dryness or crumbliness
• Better absorption of sauces and marinades

But too much moisture can cause spongy or unstable textures.
That’s why we fine-tune the moisture level depending on the raw materials, format and end use.

Why High-Moisture Extrusion Creates Fibrous Texture

What makes this technology stand out is its ability to replicate animal muscle structure on a microscopic level.

This is thanks to shear force and controlled thermal processing. Once extruded, the product is rapidly cooled, forming protein layers that solidify into aligned fibres.

This stratification recreates the structure of real meat.

At Sanygran, we control this process to offer a variety of formats:

• Strips
• Chunks
• Pulled-style fibres
• Cubes
• Shavings
• Flakes

Impact on Nutrition and Flavour

In addition to mimicking meat texture, high-moisture extrusion also affects the nutritional value and sensory profile of plant-based products.

Its precise control helps to preserve ingredient quality while enhancing mouthfeel and flavour.

Enhanced Flavour Absorption

One of the most appreciated features is the ability to soak up marinades, seasonings and sauces, thanks to:

• A fibrous, porous structure
• A plant-based matrix that retains liquid
• The option to add flavour directly in-mass or post-extrusion

At Sanygran, we offer a wide range of flavour profiles—from chicken or beef to kebab, plant-based tuna or vegan salmon.

Retention of Essential Nutrients

High-moisture extrusion allows for gentler cooking, which helps preserve:

• Essential amino acids
• Heat-sensitive vitamins

The result is a product with a more complete nutritional profile, aligned with the expectations of conscious consumers.

Ready to Transform Your Product Line?

If you’re looking for a manufacturer with real expertise in high-moisture extrusion and the ability to develop customised solutions, we’re here to help.

At Sanygran, we offer a wide portfolio of plant-based solutions, with formats tailored to your brand and distribution channel—plus the option to develop unique flavours.

📞 +34 948 488 501
📩 info@sanygran.com

Let’s take your next innovation to the next level.

Are you looking for a reliable plant-based beef supplier, offering continuous supply, formats tailored to different channels, and a product with a powerful story behind it?
Whether you operate in Retail, Foodservice or Industry, here’s how to integrate a plant-based beef alternative that meets current demand—without added complexity.

Ready to offer responsible alternatives on your menu or product line?

Consumer habits are changing: more and more people are demanding plant-based options—without sacrificing taste, texture or culinary experience.
Having a high-quality vegan beef product in your range is a smart way to modernise your offer, attract new audiences and stand out with a delicious, responsible product.

And best of all? It has a story to tell.
Imagine featuring a “plant-based beef stew with a story” on your menu.
Whether it’s your range, your menu or your brand—you can inspire.

A real alternative for conscious consumers

Today’s consumers are more value-driven than ever. They care about animal welfare, sustainability, and a more balanced diet.

Offering a vegan or vegetarian beef option allows you to connect with these values, build a conscious brand image, and expand your customer base.

Culinary versatility for brands and professionals

Our plant-based beef alternative is just as versatile as it is flavourful:

• Perfect for ready meals, stews, tacos, wraps or braised dishes.
• Its dark colour and firm texture make it highly similar to traditional beef.
• Suitable for both classic recipes and modern creations with a strong narrative.
• Available in two convenient formats:
  • Frozen in bulk, ideal for professional kitchens or industrial processing.
  • Chilled in retail-ready trays, perfect for consumer shelves. Available under your own brand or private label (MDD).

Why choose us as your plant-based beef supplier?

As a Spanish manufacturer of plant-based beef, we combine cutting-edge technology with a strong commitment to upcycling food industry by-products.
If you’re looking for bulk plant-based beef, or a flexible solution that fits your brand positioning, we’re here to help you take the next step—smoothly and profitably.

Our range also includes more solutions developed under the same concept, such as a plant-based beef burger, also made with our signature upcycled brewer’s spent grain.
And that’s just the beginning—our extensive portfolio covers a wide array of plant-based products for different segments and categories, designed to meet evolving market needs.

Our ingredients make the difference

At the heart of our recipe is brewer’s spent grain—a by-product rich in high-quality plant protein.
Once considered a waste ingredient, it’s now the core of a nutritious, flavourful, and functional product with a strong sustainability story.

Its natural colour, flavour and texture closely resemble traditional beef—without the need for artificial colourants or additives.

Sustainable and responsible production

We transform this upcycled ingredient through high moisture extrusion (HME) technology, creating a juicy, fibrous and meat-like texture with an authentic dark colour—true to beef’s appearance and mouthfeel.

This allows us to:

• Add value to underused ingredients
• Reduce food waste
• Lower the environmental impact of production
• Inspire circular and more respectful consumption patterns

The result is a nutrient-rich, flavourful product with a story—ideal for brands that want to stand out and for chefs looking to surprise.

End-to-end commercial and technical support

We know it takes more than a great product to succeed. That’s why we also offer:

• Recipe development support
• Staff training and sales materials
• Adaptation for private label (MDD)
• Full logistics and regulatory compliance support

The market no longer demands just any plant-based alternative—it demands products with purpose.
As your trusted plant-based beef supplier, we help you bring this solution to your business—backed by expertise, service and long-term vision.