Planteneers

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

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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 alternatives 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.

02/11/2026

𝗔 𝗹𝗼𝘁 𝗼𝗳 𝗳𝗼𝗼𝗱 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲 𝗶𝗻 𝗼𝗻𝗲 𝗯𝗼𝗼𝘁𝗵 𝗮𝘁 𝗙𝗶 𝗘𝘂𝗿𝗼𝗽𝗲

At Fi Europe, the Stern-Wywiol Gruppe’s Food Ingredients Division will be represented by Planteneers, Hydrosol, SternVitamin, Sternchemie, Mühlenchemie, SternEnzym, DeutscheBack and olbrichtarom.

All eight companies will be sharing one booth in Frankfurt. This gives visitors the opportunity to explore different areas of food development in one place and connect with experts from across the division.
Whether you are working on a plant-based concept, looking for the right stabilizing system, developing a new bakery product or exploring solutions in nutrition, lipids, enzymes or flavours, there will be plenty to discover.

We will also have a special joint development with us. More about our product highlights in the coming weeks.

📍 Booth 31K56
📅 November 17–19, 2026

Will we see you at Fi Europe?

30/10/2026

𝗚𝗟𝗣-𝟭 𝗶𝘀 𝗰𝗵𝗮𝗻𝗴𝗶𝗻𝗴 𝘁𝗵𝗲 𝗽𝗹𝗮𝘁𝗲

Smaller portions. Different eating occasions. And a growing expectation that every bite should deliver more. The rise of GLP-1 therapies is not only changing how much people eat. It may also influence what they expect from the food on their plate.

𝗦𝗼 𝘄𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝘁𝗵𝗶𝘀 𝗺𝗲𝗮𝗻 𝗳𝗼𝗿 𝗽𝗿𝗼𝘁𝗲𝗶𝗻?

At the Smart Protein Summit, Dr. Dorotea Pein, Director Technology & Innovation, will explore these questions in her talk:
“From Protein to Value Creation – Opportunities in a Changing Landscape Through GLP-1”

📅 Tuesday, November 3
🕐 1:15 p.m.

Dorotea will look at how changing appetite and eating habits can increase the importance of nutrient density, protein, fiber, functionality and sensory quality and what this could mean for the next generation of food products.

𝗪𝗲 𝗹𝗼𝗼𝗸 𝗳𝗼𝗿𝘄𝗮𝗿𝗱 𝘁𝗼 𝘀𝗲𝗲𝗶𝗻𝗴 𝘆𝗼𝘂 𝘁𝗵𝗲𝗿𝗲!

29/10/2026

𝟮 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗶𝗻 𝗼𝘂𝗿 𝘀𝗽𝗼𝘁𝗹𝗶𝗴𝗵𝘁 𝗮𝘁 𝗧𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻 𝗻𝗲𝘅𝘁 𝘄𝗲𝗲𝗸:

𝗣𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗕𝗲𝗲𝗳 𝗝𝗲𝗿𝗸𝘆
A chewy snack based on our fiildMeat S 121001, our versatile wheat-based functional system. By adapting process parameters, manufacturers can create different textures and formats using common production equipment from firm, sliceable products to chewy snacks and heat-stable toppings.

𝗣𝗹𝗮𝗻𝘁-𝗲𝗻𝗿𝗶𝗰𝗵𝗲𝗱 𝗖𝗮𝗯𝗮𝗻𝗼𝘀𝘀𝗶
Combining animal and plant-based ingredients, this hybrid concept offers consumers a way to reduce their consumption of animal products while enjoying the familiar taste they are used to.

Together with Hydrosol our colleagues Pia, Rebecca, Frank and Marcel will welcome you at 𝗯𝗼𝗼𝘁𝗵 𝟭𝟵.

Which of our two products are you more curious about?

21/10/2026

𝗜𝘀 𝘁𝗵𝗲 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 𝘀𝗹𝗼𝘄𝗶𝗻𝗴 𝗱𝗼𝘄𝗻?

The alternative protein industry is entering a new phase. Funding pressures, geopolitical uncertainty, regulatory hurdles, and changing consumer expectations are reshaping the market.

But does this signal a slowdown or a shift toward greater commercial maturity?

Dr.-Ing. Pia Meinlschmidt, Head of Product Management at Planteneers, will join an expert panel at The Future of Protein Production x CMS Amsterdam 2026 to explore this very question.

📍 𝗙𝗣𝗣 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 (𝗘𝗹𝗶𝗰𝗶𝘂𝗺 𝟭)
📅 𝗧𝗵𝘂𝗿𝘀𝗱𝗮𝘆, 𝗡𝗼𝘃𝗲𝗺𝗯𝗲𝗿 𝟱, 𝟮𝟬𝟮𝟲 𝟵:𝟭𝟬 𝗔𝗠

The discussion will address what comes next for the protein industry: Which technologies and business models have long-term potential? How are companies adapting to new market realities? And what will it take to scale protein innovations successfully?

💬 What's your perspective: Is the protein industry facing a slowdown or entering its next stage of maturity?

07/10/2026

𝗗𝗟𝗚 𝗘𝘅𝗽𝗲𝗿𝘁 𝗥𝗲𝗽𝗼𝗿𝘁 𝗼𝗻 𝗨𝗹𝘁𝗿𝗮-𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 𝗙𝗼𝗼𝗱𝘀 – 𝗻𝗼𝘄 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗳𝗼𝗿 𝗱𝗼𝘄𝗻𝗹𝗼𝗮𝗱!

How should ultra-processed foods really be assessed? Is the degree of processing enough or do we need a more differentiated perspective?

The new 𝗗𝗟𝗚 𝗘𝘅𝗽𝗲𝗿𝘁 𝗥𝗲𝗽𝗼𝗿𝘁 “𝗙𝗼𝗰𝘂𝘀 𝗼𝗻 𝗨𝗹𝘁𝗿𝗮-𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 𝗙𝗼𝗼𝗱𝘀, co-authored by our expert Dr.-Ing. Pia Meinlschmidt from Planteneers, takes a closer look at current classification systems such as NOVA and discusses their limitations. The report explores why nutritional, technological, social, and environmental aspects should also be considered when evaluating foods.

👉 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗱𝗶𝘃𝗲 𝗱𝗲𝗲𝗽𝗲𝗿 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗨𝗣𝗙 𝗱𝗲𝗯𝗮𝘁𝗲? 𝗗𝗼𝘄𝗻𝗹𝗼𝗮𝗱 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗗𝗟𝗚 𝗘𝘅𝗽𝗲𝗿𝘁 𝗥𝗲𝗽𝗼𝗿𝘁 𝗵𝗲𝗿𝗲:
https://www.dlg.org/en/mediacenter/dlg-expert-reports/food-technology/dlg-expert-report-6-2026-focus-on-ultra-processed-foods

30/09/2026

𝗣𝗮𝘀𝘁𝗿𝗮𝗺𝗶 𝘄𝗶𝘁𝗵𝗼𝘂𝘁 𝘁𝗵𝗲 𝗺𝗲𝗮𝘁? 𝗡𝗼𝘄 𝘄𝗲’𝗿𝗲 𝘁𝗮𝗹𝗸𝗶𝗻𝗴.

For many consumers, one reason to reach for plant-based alternatives is simple: variety. More choice, different products and something new on the plate.

So why not Pastrami?

Our latest plant-based concept brings the characteristic Pastrami experience into a format designed for industrial production:

• High in protein
• Clean label*
• Fibrous, meat-like texture
• And with a pepper crust? Even better.

It adds another option to the plant-based range, whether for sandwiches, snacks or other applications.

But for us, innovation also has to work in production. That’s why the concept is developed for standard processing equipment, helping manufacturers explore new plant-based products without completely reinventing their production setup.

And Pastrami is just one possibility. The same functional system can also be used for products such as plant-based Salami or Beef Jerky-style concepts. One system, different formats and plenty of room for new ideas.

Carl from our R&D team went straight for the classic: Pastrami on a sandwich.🥪

What would you make with it? 👇

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*We define “clean label” and “without additives” as formulations free from declarable E-numbers, or avoiding certain additives such as preservatives, flavor enhancers, or even added flavors altogether. Recipes may contain natural flavors or spice blends.

15/09/2026

𝗔 𝗡𝗲𝘄 𝗦𝗽𝗮𝗰𝗲 𝘁𝗼 𝗠𝗮𝗸𝗲 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗦𝗵𝗶𝗻𝗲.✨

When customers and partners visit Planteneers, tasting is an essential part of the day. With our new showroom, we’re bringing them even closer to the product – and its application in a cozy athmosphere.

The idea for the room concept was developed by Florian Bark, Senior Product Manager Portfolio, and Carl Schuldt, Junior Product Developer. Both are trained chefs and brought their years of culinary experience into every detail of the space. With hot and cold preparation zones and a counter for final plating, customers can see products turn into finished dishes right in front of them – then taste, discuss and explore different application possibilities together with our experts. 👨‍🍳

The result? A place to experience food, exchange ideas and bring applications to life. This week, Florian and Carl are giving our Ahrensburg colleagues a first taste of the new experience – serving up something special and showcasing the new space.

We’re looking forward to many more tasting sessions, inspiring conversations and new food ideas in this warm and welcoming atmosphere.

10/09/2026

𝗛𝘆𝗯𝗿𝗶𝗱 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗔𝗿𝗲 𝗕𝗮𝗰𝗸. 𝗪𝗵𝗮𝘁’𝘀 𝗗𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝗧𝗵𝗶𝘀 𝗧𝗶𝗺𝗲?

Hybrid products are gaining new relevance in the protein landscape. But what makes today’s concepts different from the first hybrid wave? And what does it take to turn them into products consumers actually choose?
Our new whitepaper “Plant-Enriched Mainstream Proteins” takes a closer look at hybrid meat, fish and dairy products and their potential as a scalable approach to protein diversification.

Inside, we explore:

- What hybrid and balanced protein actually mean
- What drives consumer acceptance and market adoption
- Why the level of animal protein replacement matters
- What we can learn from the first generation of hybrid products
- Where opportunities are emerging across meat, fish and dairy

👉 Get the full picture in our new whitepaper here:
https://www.planteneers.com/hybrid-whitepaper/?utm_source=meta&utm_medium=Organic&utm_campaign=Hybrid_Whitepaper

02/09/2026

𝗪𝗵𝗮𝘁’𝘀 𝗻𝗲𝘅𝘁 𝗳𝗼𝗿 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗺𝗲𝗮𝘁 𝗶𝗻 𝗘𝘂𝗿𝗼𝗽𝗲?

Consumer expectations are changing. Clean labels, natural ingredients, better nutrition and great taste are becoming increasingly important.

On 𝟭𝟱 𝗦𝗲𝗽𝘁𝗲𝗺𝗯𝗲𝗿, our Product Manager 𝗥𝗲𝗯𝗲𝗰𝗰𝗮 𝗕𝗼𝗵𝗹𝗺𝗮𝗻𝗻 will join an expert panel hosted by Affidia The Journal to discuss what these developments mean for the future of plant-based meat in Europe.

📌 𝗣𝗟𝗔𝗡𝗧-𝗕𝗔𝗦𝗘𝗗 𝗠𝗘𝗔𝗧 𝗜𝗡 𝗘𝗨𝗥𝗢𝗣𝗘: 𝗧𝗥𝗘𝗡𝗗𝗦, 𝗧𝗘𝗖𝗛, 𝗔𝗡𝗗 𝗥𝗘𝗚𝗨𝗟𝗔𝗧𝗜𝗢𝗡𝗦
📅 15 September 2026
🕒 15:00–16:30 CET
💻 Free B2B webinar

Join the discussion and get fresh insights from across the industry together. Register for free - you find the link in the comments.

28/08/2026

𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄 𝘁𝗵𝗮𝘁 𝗼𝘂𝗿 𝗺𝗼𝗱𝗲𝗿𝗻 𝘀𝗻𝗮𝗰𝗸𝗶𝗻𝗴 𝗯𝗲𝗵𝗮𝘃𝗶𝗼𝗿 𝗺𝗶𝗿𝗿𝗼𝗿𝘀 𝘁𝗵𝗲 𝗲𝗮𝘁𝗶𝗻𝗴 𝘀𝘁𝗿𝗮𝘁𝗲𝗴𝗶𝗲𝘀 𝗼𝗳 𝗲𝗮𝗿𝗹𝘆 𝗵𝘂𝗺𝗮𝗻𝘀?

It is theorized that, long before structured mealtimes, our ancestors practiced a form of grazing. Eating small amounts of food whenever they came across it. This survival strategy is believed to have helped maintain steady energy levels and support cognitive performance, ultimately contributing to human adaptability and development.

Fast forward to today’s "Modern Dining Culture": mini-meals and snacks are becoming the new normal. As illustrated in the graphic, traditional dining with three main meals has evolved into a rhythm of constant, smaller intakes throughout the day.

What changed?

- Flexibility in daily routines
- Rising demand for convenience
- Cultural shifts toward health-conscious, functional eating

We see this transformation not just as a trend but as a call to action for product innovation.
Which plant-based snacks are missing for you on the market?

Adresse

Kurt-Fischer-Straße 55
Ahrensburg
22926

Telefon

+4941029949410

Website

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

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