With love for people, animals and the planet

We make meat from plants. How?

Our process uses basic cooking elements – heating, cooling, pressure and mixing. With the right combination, plant proteins acquire a meaty taste and texture.

Flavour created by the Maillard reaction.

It sounds complicated, but in fact it’s simple and gives dishes full flavour.  It is a process that caramelises basic amino acids and sugars. The same reaction gives roasted meat a golden-brown crust.

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The result?
Delicious and peace-loving food!

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Key ingredients

We put our money on simplicity. Our dishes don’t need GMOs, hormones, antibiotics or cholesterol.
We believe that this is the future of food.


broad beans • peas

Both legumes have been carefully chosen so that they have higher or at least the same protein content as similar products of meat origin.
Broad beans may be small, but they contain enormous amounts of nutrients. They are an excellent source of soluble fibre, proteins, folic acid, manganese, copper and other micronutrients.

Peas are full of minerals. Consumption of peas played a large role in Czech history, and it is a shame that they are eaten less today. They contain B vitamins and elements such as calcium, phosphorous and iron.

Eating legumes contributes not only to our health, but also to the landscape. They have a great ability to retain atmospheric nitrogen, which in practice means that they need less fertilisation and, at the same time, improve the quality of the soil for growing other crops.


rapeseed oil

It guarantees juiciness and a melodious hissing sound in the pan or on the grill.

It is one of the healthiest vegetable oils. It has a high content of omega-3 fatty acids, which our body cannot produce on its own, and contains other fatty acids, such as oleic acid, maintaining the balance of cholesterol levels.



Because it is functional and provides the taste that we expect from good food.

The body absorbs it easily. It prevents excessive physical water retention
and can have other physiological benefits.

flavouring and colours

beetroot extract • red bell pepper

Beetroot is delicious and interesting; it is considered to be a treasure trove of vitamins, trace elements and other substances. According to many sources, it increases the number of red blood cells, detoxifies, improves brain function, slows down the signs of ageing, strengthens bones, has a positive effect on the heart and blood vessels, and has many other beneficial effects. We use a beetroot extract, a Czech concentrate, which is produced by drying and grinding it.  


Bell peppers have been used in gastronomy since time immemorial, not only because of their colour and taste, but also because of their nutritional properties. They are characterised by the calorific value for the human body and a high content of vitamin C and provitamin A (beta carotene). It is also said to have antioxidant effects and to help the immune system function normally. We use the highest quality, made from crushed pepper exocarps.

potato starch • methylcellulose (derivative of vegetable fibres)

They keep the products together and give them a texture that you will enjoy with every bite. Potato starch does not contain gluten, is less caloric, has a probiotic effect, and potentially helps to regulate blood sugar levels.

All of our flavourings and colourants come from plants, and they always will.

and there’s more!

yeast extract

The good thing about yeast extract is not only that it is made from the same yeast as bread and beer, but above all its interesting taste.

It contains high quantities of B vitamins, especially B1 and B2. In some cases it has a positive effect on the nerves, skin, hair and nails.

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The basic ingredient of our products? Love!

You can find complete lists of ingredients of our products here.

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