Food People say:

Jonas Kragslund, Head Chef at Nyborg Strand, Hotel & Conference Center:

“We have adopted the Plant Mate products as a great vegan alternative on our menu. There are many advantages to the products: they are easy and quick to work with, they are available in many varieties – and they are organic and based on Nordic raw materials.”

Lise Faurschou Hastrup, Kitchen Manager at Tuskaer Culinary Culture Center:

“The Plant Mate products are amazing in our kitchen. They are incredibly easy to prepare, they are great to season with so many different flavors. The consistency is so close to meat that even hard-core meat-eaters surrender! We use the products daily in all sorts of dishes, always with a positive response from the guests”.

Rasmus Prehn, Minister for Food and Agriculture in Denmark:

Super fascinating visit to Organic Plant Protein. Here, plant-based diet is not just a future idea from scientists and politicians. –  It’s tasty reality.

Morten and Michael, Owner and Chef at the restaurant Vegetarzan:

“Plant Mate is in many ways the backbone of our kitchen. The varieties and the applications of the products are so versatile that we do not need to supplement with other meat substitutes. The products give us unique opportunities to make protein-rich food that is still juicy, and where we can control the content of carbohydrates and healthy fats ourselves. We ♡ Plant Mate”

Mads Hansen, Head Chef at the restaurant Gasfabrikken:

“At first, I was a little skeptical, but these are actually some really delicious products that we can easily use in the future for plant-based dishes, and instead of meat in stews. They also work well fried where they become a bit like bacon. “

Thomas Rybjerg Larsen, Chef and Dietitian:

”Plant Mate provides structure to the food. It has a structure that cannot be achieved by using either whole or chopped chickpeas and beans. If, for example, we make chili sin carne or bolognaise, then Plant Mate gives the same chewiness and mouthfeel which we usually associate with meat. It makes it possible to achieve a higher protein density without the eating experience becoming either sticky or floury, as can happen when we use chickpeas and beans. “