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A patented process to recreate both muscle fibers & connective tissue, built around directional freezing, to enable the next generation of meat & seafood alternatives.

At our vertically-integrated manufacturing facility, we have built world's first assembly line that uses directional freezing, which has now been commercially validated.

Our scaffolding platform enables any shape, any connective tissue arrangement, with tune-able muscle fiber width & resistance, as well as a distinct compositions between muscle fibers and connective tissue - yielding more authentic textures.

Infuse any protein (Plant-based, cell-based, or precision-fermented). Infuse any liquid oil, any flavor, any color, along with nutritional add-ons.

Did you know? Almost every meat alternative is made using extrusion - a limited, black-box, expensive technology. Our purpose-built technology creates superior products - with fibrous textures, aligned muscle fibers, and layered connective tissue, all without denaturing the protein. This enables a complex macrostructure, a raw appearance & authentic cooking experience.

Our process is carried out using off-the-shelf industrial equipment and components that already can produce at high volumes, ensuring maximum scalability and lower capital costs that other structuring technologies.

When comparing texture across 10+ meat and seafood species, salmon & steak were found to be at the extreme ends of the texture spectrum So, if you can create salmon & steak, you can do anything.