Planteneers

Name: Planteneers
Address: Kurt-Fischer-Straße 55, Ahrensburg, 22926, DE
Telephone: +4941029949410

We at Planteneers are pioneers of the new generation of food:
Indulgence from plants – good for everyone. https://www.planteneers.com/en/

Decades of Stern-Wywiol Gruppe experience in food and process technology, especially by our sister company Hydrosol, are in our DNA. Planteneers bundles all the key capabilities in the manufacture of plant-based foods, with an unmatched bandwidth of knowledge on applications, raw materials and textures. With this uniquely comprehensive toolbox we develop plant-based meat, dairy and deli alternativ

es for food manufacturers around the world. From the choice of raw materials for custom functional systems to pilot tests to upscaling for mass production, we offer everything from a single source. Nobody but Planteneers can do that.

13/05/2026

𝗪𝗵𝗲𝗿𝗲 𝗱𝗼𝗲𝘀 𝗵𝘆𝗯𝗿𝗶𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝘀𝘁𝗮𝗿𝘁 𝘁𝗼 𝗺𝗮𝗸𝗲 𝗮 𝗿𝗲𝗮𝗹 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲?

Hybridization only drives meaningful protein transition if it goes beyond simply reducing animal content. Very low inclusion levels may signal innovation, but they rarely create measurable system impact.

So where does real impact begin?

In many successful applications across meat, fish, and dairy, we see a clear sweet spot:
👉 Around 25–50% plant-based inclusion

This range strikes a crucial balance:
✔️ Noticeable improvements in sustainability and nutrition
✔️ High sensory fidelity and consumer acceptance
✔️ Scalability for mainstream markets

Below this range, the system impact remains limited even if taste and texture are highly stable.
Above it, products increasingly shift toward plant-forward positioning, influencing how consumers perceive product identity.

But hybrid is not one-size-fits-all.

We differentiate between two key approaches:

- Mainstream hybrid formats that closely replicate conventional products while driving large-scale protein shifts
- Functional hybrid systems that combine plant-based matrices with targeted animal-derived ingredients to optimize performance or nutrition

What are your experiences with the plant-based inclusion rate?

05/05/2026

𝗪𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝗳𝗼𝗼𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗹𝗼𝗼𝗸 𝗹𝗶𝗸𝗲 𝗯𝗲𝘆𝗼𝗻𝗱 𝘁𝗵𝗲 𝗹𝗲𝗰𝘁𝘂𝗿𝗲 𝗵𝗮𝗹𝗹?

Recently, around 30 students from the Hamburg University of Applied Sciences (HAW) got the chance to experience exactly that at our Stern-Technology Center in Ahrensburg.

Dr.-Ing. Pia Meinlschmidt, Head of Product Management, opened the day with an inspiring introduction to the Stern-Wywiol Gruppe, including insights into our work at Planteneers and current developments in the field of alternative proteins. She highlighted how we combine scientific expertise with application know-how to develop solutions that meet evolving consumer demands.

Throughout the day, Philipp Liermann guided the group and emphasized a key topic: the analysis of raw materials and understanding how their functionality translates into performance in end products. Especially in the context of current protein trends, this is where our Food Polymer Characterization (FPC) activities play a central role.

In addition to our labs, the tour also included Mühlenchemie, SternEnzym, Hydrosol and DeutscheBack, showcasing the wide range of pilot plants and the technological capabilities across the group.

Thanks to the initiative of our colleague Philipp who was a former HAW student. Quite a few colleagues once sat where these students are today. Supporting young talent is something we truly care about – whether through internships, master’s theses or long-term career opportunities within our teams.

We were pleased to see strong interest in potential master’s projects. Enabling students to combine academic research with hands-on application is something we truly value. If you’d like to learn more, feel free to get in touch.

30/04/2026

𝗧𝗵𝗲 𝗡𝗲𝘁𝗵𝗲𝗿𝗹𝗮𝗻𝗱𝘀 𝗶𝘀 𝗲𝗺𝗲𝗿𝗴𝗶𝗻𝗴 𝗮𝘀 𝗮 𝗯𝗹𝘂𝗲𝗽𝗿𝗶𝗻𝘁 𝗺𝗮𝗿𝗸𝗲𝘁 𝗳𝗼𝗿 𝗕𝗮𝗹𝗮𝗻𝗰𝗲𝗱 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝘀

Rising meat prices, supply volatility, and increasing pressure to reduce CO₂ emissions are accelerating change across the food industry. In the Netherlands, this shift is supported by clear political targets, strong retailer commitments, and a consistent national protein strategy.

What makes the difference?
Balanced Protein Products are not positioned as a compromise – but as a smart, practical solution.

They combine familiar taste with improved nutritional profiles, offer competitive pricing, and are placed right next to conventional products on shelf. No radical behavior change required – just a better option within existing habits.

👉 The result: strong trial rates, repeat purchases, and scaling beyond niche segments.

For manufacturers and retailers alike, hybrids are becoming a strategic tool to balance sustainability goals with economic realities. Slide through the images to see Retail Proof Points for Hybrid Products and what we can learn from the Netherlands.

What are your thoughts on Balanced Protein Products?

28/04/2026

𝗪𝗵𝗮𝘁 𝗵𝗮𝗽𝗽𝗲𝗻𝘀 𝘄𝗵𝗲𝗻 𝘆𝗼𝘂𝗻𝗴 𝗺𝗶𝗻𝗱𝘀 𝗺𝗲𝗲𝘁 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻?

At this year’s Girls’ & Boys’ Day, we welcomed curious young talents to our Stern-Technology Center and gave them a hands-on look into the world of plant-based food development.

Our visitors were split into different groups. Ulrike guided the plant-based group as they developed their own nuggets. It turned out to be a perfect match: three out of four participants in this group already follow a vegetarian diet.

From dinosaur shapes to hearts and even letter-shaped nuggets spelling out their names, the results were as imaginative as they were delicious.

But what impressed us most was the feedback during lunch:

💬 “These plant-based nuggets taste much better than the dinosaur nuggets I had yesterday.”
💬 “I do eat meat, but I usually don’t like nuggets. These were really good.”
💬 “I can’t tell the difference from regular nuggets.”

At the same time, other groups explored our baking labs at Mühlenchemie and DeutscheBack, preparing pizza, sauces, and even ice- cream together with our colleagues Katharina and Kurt in our lab. 🍕🍦

For us, days like these are about more than just having fun in the lab. They’re about inspiring the next generation, sharing our passion for food technology, and showing how plant-based solutions can deliver on taste and experience.

23/04/2026

𝗪𝗵𝘆 𝗜𝘀 𝗛𝘆𝗯𝗿𝗶𝗱 𝗠𝗶𝗹𝗸 𝗕𝗲𝘁𝘁𝗲𝗿 𝗧𝗵𝗮𝗻 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗪𝗵𝗼𝗹𝗲 𝗠𝗶𝗹𝗸?

Hybrid milk combines the best of both worlds: the trusted sensory profile of whole milk and the added benefits of plant-based ingredients. The result is a product concept that meets evolving consumer demands.

🥛 𝗪𝗵𝗼𝗹𝗲 𝗠𝗶𝗹𝗸:
• Familiar taste and texture
• Naturally high in saturated fat
• Established functionality in classic dairy applications

🌱 𝗛𝘆𝗯𝗿𝗶𝗱 𝗠𝗶𝗹𝗸:
• Lower CO₂ footprint compared to conventional milk
• Maintains dairy taste & functionality
• Health Benefits: less saturated fat, improved nutritional profile
• Enables protein diversification
• Fits perfectly with “better-for-you” trends

For manufacturers and R&D teams, this opens up new opportunities: from reformulating existing products to creating entirely new categories that resonate with modern consumers.

What are your thoughts on Hybrid Milk Concepts?

13/04/2026

𝗜𝘀 𝘁𝗵𝗶𝘀 𝗮 𝗵𝘆𝗯𝗿𝗶𝗱 𝗽𝗿𝗼𝗱𝘂𝗰𝘁?

Yes it is. Or name it a balanced protein product. No matter the name, this product catgory is helping the food industry to overcome many challenges.

Global food systems are under pressure like never before. Climate targets, public health challenges, geopolitical instability, and rising raw material costs are converging while consumer expectations remain unchanged: great taste, affordability, and familiarity.

This is where the gap becomes obvious.

Fully plant-based innovations have driven important progress. But in high-volume, everyday categories like meat, fish, and dairy, pure substitution strategies are hitting structural limits:

👉 Price premiums
👉 Sensory trade-offs
👉 Perception as highly processed
👉 Declining repeat purchases
These are not short-term hurdles - they are systemic adoption barriers.

So what if the solution isn’t replacement but integration?

𝗛𝘆𝗯𝗿𝗶𝗱 𝗶𝘀 𝗻𝗼𝘁 𝗮 𝗰𝗼𝗺𝗽𝗿𝗼𝗺𝗶𝘀𝗲. 𝗜𝘁’𝘀 𝗶𝗻𝘁𝗲𝗹𝗹𝗶𝗴𝗲𝗻𝘁 𝗶𝗻𝘁𝗲𝗴𝗿𝗮𝘁𝗶𝗼𝗻.

Hybrid products combine optimized animal-based matrices with complementary plant-based proteins, mycoprotein, fermentation-derived ingredients, fibers, and functional plant-based systems.

The result:
✔ Improved taste & texture
✔ Optimized cost structures
✔ Enhanced nutritional profiles
✔ Higher consumer acceptance

Instead of asking consumers to change behavior, hybridization integrates reduction directly into familiar products.
It’s not about changing what people eat - but improving what they already buy.

How are you approaching hybrid innovation in your portfolio?

07/04/2026

𝗗𝗿𝗶𝘃𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗛𝘆𝗯𝗿𝗶𝗱 𝗠𝗲𝗮𝘁 – 𝗟𝗶𝘃𝗲 𝗶𝗻 𝗕𝗮𝗸𝗲𝗹, 𝗡𝗲𝘁𝗵𝗲𝗿𝗹𝗮𝗻𝗱𝘀

On April 16, 2026, we will be part of GEA’s Red Meat Seminar in Bakel (NL) – and we’re serving our Hybrid solutions for you. Especially in the Netherlands, 𝗵𝘆𝗯𝗿𝗶𝗱 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗮𝗿𝗲 𝗮 𝗵𝗶𝗴𝗵𝗹𝘆 𝗿𝗲𝗹𝗲𝘃𝗮𝗻𝘁 𝗮𝗻𝗱 𝗳𝗮𝘀𝘁-𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝘁𝗼𝗽𝗶𝗰.

Join us to experience our latest 𝗵𝘆𝗯𝗿𝗶𝗱 𝗮𝗻𝗱 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 firsthand, served fresh and ready to taste by our colleagues Frank, Florian and Carl:

- Hybrid Beef Burger & Meatballs with vegetables
- Hybrid Beef Meatballs with vegetables
- Hybrid Pork Cold Cut like Gelderse and Grillwurst
- Plant-Based Clean Label Salami Snack Sticks

GEA’s seminar will cover everything from sausages and ground meat to cooked ham, beef, and hybrid proteins – including live demos, expert insights, and tasting sessions.

There are a few spots available!
🥩 Free of charge
👉 Register here: https://go.gea/4cE

See you in Bakel!

02/04/2026

𝗪𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝗮𝗻 𝗘𝗮𝘀𝘁𝗲𝗿 𝗕𝘂𝗻𝗻𝘆 𝗵𝗮𝘃𝗲 𝘁𝗼 𝗱𝗼 𝘄𝗶𝘁𝗵 𝗙𝗶𝗯𝗲𝗿? 🐰🌱

At first glance, it’s just a creative visual: an Easter bunny made up of different plant-based fiber sources. But if you look closer, it tells a much bigger story about the future of food.

Fiber is no longer just a nutritional add-on. It has become a key element in developing next-generation plant-based products. From texture and structure to water binding and stability, the right combination of fibers can make all the difference.

We wish you a fibrous and colorful Easter holiday filled with joy, laughter, and special moments with your loved ones! 🐣

18/03/2026

𝗜𝘀 𝗙𝗶𝗯𝗲𝗿𝗺𝗮𝘅𝘅𝗶𝗻𝗴 𝘁𝗵𝗲 𝗡𝗲𝘄 𝗛𝗶𝗴𝗵 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗧𝗿𝗲𝗻𝗱?

“Fibermaxxing” is one of the latest food trends gaining traction on social media. The idea: intentionally maximizing fiber intake to support gut health, stabilize blood sugar levels, and increase satiety.

What may sound like a TikTok hype actually signals something bigger:
𝗙𝗶𝗯𝗲𝗿 𝗵𝗮𝘀 𝗺𝗼𝘃𝗲𝗱 𝗳𝗿𝗼𝗺 𝗮 “𝗻𝗶𝗰𝗲-𝘁𝗼-𝗵𝗮𝘃𝗲” 𝗻𝘂𝘁𝗿𝗶𝗲𝗻𝘁 𝘁𝗼 𝗮 𝘀𝘁𝗿𝗮𝘁𝗲𝗴𝗶𝗰 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗱𝗿𝗶𝘃𝗲𝗿.

📊 Why this matters for the food industry:

• 𝟱𝟬% 𝗼𝗳 𝗘𝘂𝗿𝗼𝗽𝗲𝗮𝗻𝘀 𝗳𝗮𝗶𝗹 𝘁𝗼 𝗿𝗲𝗮𝗰𝗵 𝘁𝗵𝗲𝗶𝗿 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱𝗲𝗱 𝗱𝗮𝗶𝗹𝘆 𝗳𝗶𝗯𝗲𝗿 𝗶𝗻𝘁𝗮𝗸𝗲
• about 90% of adults in the U.S. don't eat enough fiber

- The current shortfall in fiber intake is associated with an 𝗶𝗻𝗰𝗿𝗲𝗮𝘀𝗲𝗱 𝗿𝗶𝘀𝗸 𝗼𝗳 𝗰𝗼𝗹𝗼𝗻 𝗰𝗮𝗻𝗰𝗲𝗿 𝗮𝗻𝗱 𝗼𝘃𝗲𝗿𝗮𝗹𝗹 𝗺𝗼𝗿𝘁𝗮𝗹𝗶𝘁𝘆.

- Consumers are increasingly focused on gut health
- “High in fiber” is becoming a functional value proposition
- Clean label and plant-based movements reinforce the shift

💡 Opportunities for manufacturers:

- Reformulating existing products with higher fiber content
- Developing functional snacks, and other plant-based products
- Combining dietary fiber, selected prebiotic fibers, and probiotics

What are your thoughts on Fibermaxxing?

Sources: Innova Product Database (2025); EUFIC (2025); Global Burden of Disease Study (2019); Reynolds et al., The Lancet (2019), https://www.eufic.org/en/?ACT=115&path=global%2Fpdf%2Frecommended-daily-intake-of-fibre-and-fibre-rich-foods-to-help-you-achieve-it

11/03/2026

𝗪𝗵𝗮𝘁 𝗪𝗶𝗹𝗹 𝗗𝗿𝗶𝘃𝗲 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗶𝗻 𝟮𝟬𝟮𝟲?

This year is not just about new flavors – it will be about functionality, authenticity, and added value. For manufacturers and R&D teams, this means thinking beyond single ingredients and focusing on smart solutions that combine nutrition, texture, and process efficiency.

2026 Innova Market Insights unlocked:

𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗣𝗼𝘄𝗲𝗿𝗵𝗼𝘂𝘀𝗲 💪
Protein remains a key driver. But consumers are looking for more than just high numbers on the label. They want complete protein sources containing all nine essential amino acids, combined with excellent taste and texture.

𝗚𝘂𝘁 𝗛𝗲𝗮𝗹𝘁𝗵 🦠
Digestive wellness continues to gain momentum. Fiber enrichment, fermentation-based ingredients, and functional compounds that support a healthy microbiome are becoming central innovation drivers.

𝗟𝗮𝘆𝗲𝗿𝘀 𝗼𝗳 𝗗𝗲𝗹𝗶𝗴𝗵𝘁 🍰
Consumers crave multisensory experiences: creamy meets crunchy, airy meets juicy. Creating these contrasts in product applications requires precise stabilization, emulsification, and texturization.

𝗕𝗲𝘃𝗲𝗿𝗮𝗴𝗲𝘀 𝘄𝗶𝘁𝗵 𝗣𝘂𝗿𝗽𝗼𝘀e🥤
Drinks are evolving into functional nutrition solutions. High-protein beverages, fiber-enriched shakes, and hybrid concepts with added benefits are entering mainstream retail.

𝗔𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱
The market is maturing. Consumers expect authentic taste, recognizable ingredients, and products that stand on their own – not just copies. Clean label approaches and transparent formulations are becoming essential.

2026 will reward those who combine technological expertise with consumer insight.

Which of these trends is most relevant for your innovation pipeline?

04/03/2026

𝗛𝗼𝘄 𝗱𝗼𝗲𝘀 𝗛𝗲𝗶𝗸𝗲'𝘀 𝟭𝟱 𝘆𝗲𝗮𝗿𝘀 𝗼𝗳 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝗳𝗼𝗿 𝗳𝗼𝗼𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗹𝗼𝗼𝗸 𝗹𝗶𝗸𝗲?

For Heike, it’s a journey filled with pioneering spirit, technical expertise, long-haul flights, and countless tasting sessions.

Congratulations on your 15-year anniversary, Heike! 🎉

When she joined our group in 2011, Planteneers didn’t even exist yet. She started in our dairy lab at Hydrosol with a focus on cheese applications. From day one, she brought deep knowledge of stabilization systems and functional ingredients to the table.

Only a few months after joining, she was already traveling to the Middle East to solve a customer challenge. A great start and just the beginning of many international projects that followed.

𝗙𝗿𝗼𝗺 𝗽𝗶𝘇𝘇𝗮 𝘀𝘁𝗿𝗲𝘁𝗰𝗵 𝘁𝗼 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗰𝗵𝗲𝗲𝘀𝗲 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀

One of her early milestones was the development of a pizza cheese alternative with authentic stretch and melt. A solution that later became a success story in international markets. Over the years, Heike became a driving force behind numerous cheese applications. She combines in-depth raw material expertise with a profound understanding of processing parameters and product functionality.

When we started our plant-based activities, she played a key role in developing plant-based cheese alternatives. One highlight was a plant-based Camembert concept. In 2024, she officially joined Planteneers, taking responsibility for our plant-based cheese segment. Since then, she has been leading the team with a strong focus on collaboration, transparency, and technical excellence.

Whether it’s daily tastings, complex customer trials, or aligning R&D, sales, and product management, she always keeps the bigger picture in mind: understanding processes, improving them, and moving forward.

Thank you, Heike, for 15 years of dedication, innovation, and team spirit. We’re excited to continue shaping the future of plant-based cheese solutions together.

Adresse

Kurt-Fischer-Straße 55
Ahrensburg
22926

Telefon

+4941029949410

Webseite

https://www.planteneers.com/en/

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