Food

Endorsed by Michelin star chefs for its comparability to high-quality animal meat, Redefine Meat’s premium-quality plant-based new-meat is now available to consumers for the first time via Ocado.

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Endorsed by high- end chefs for its comparability to high-quality animal meat, Redefine Meat’s premium-quality plant-based ‘new-meat’ is now available to retail consumers in the UK and Netherlands for the first time.

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Redefine Meat makes its awaited commercial debut in Switzerland at the international IGEHO hospitality event from 18th – 22nd November in Basel, Hall 1, Stand A407 (Kitchen Technology sector) in partnership with Fredag AG

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Eight new wholesaler partners ramp up UK distribution of versatile new-meat portfolio to foodservices nationwide – from premium whole cuts and mince to pulled meat products

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New-meat arrives in Belgium, hitting the menus of Antwerp-based ‘Telavivian’ restaurant chain, Boker Tov

Boker Tov and Redefine Meat partner up to serve delicious and sustainable new-meat dishes to diners – at its restaurants, in food trucks and via takeaway

Belgium is the tenth country to serve new-meat, as Redefine Meat expands further into Europe

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Commercial launch follows the successful pilot of New-Meat* in select Italian restaurants, with consumer demand high for the premium-quality plant-based meat

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In just 12 months since commercial launch in the food service industry, Redefine Meat’s breakthrough new-meat is today being served in almost 300 German Horeca and is rapidly expanding across Europe.

Visitors to the stand will be able to try various new-meat culinary-grade dishes, including the award-winning Beef Flank, Pulled Meats, and Bratwurst sausage.

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Redefine Meat’s acclaimed Beef Flank, endorsed by Michelin-starred chefs such as Ron Blaauw, has been chosen as most innovative new product in both the Overall and the Food & Beverage categories.

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Even though Frédéric Planchon works in an industry that is several thousand years old, he is far from just following the established processes of traditional winemaking. "We have developed a new system to age wine," says the managing director of Wine & Tools from Bordeaux. "We make barrels out of polyethylene with a special shape and design that puts the wine in contact with the right amount of oxygen to let it mature," explains Planchon. "This makes the wines smoother, rounder and fruitier."

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Innovative New-Meat dishes made with Redefine Flank premium cuts are now part of the menus of German Gymnasium, Chotto Matte, Gillray’s Steakhouse & Bar and Mr. White’s in London

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