Whole vegetables
We start with vegetables including mushrooms, beetroot and onions.
Our process
We use lactic acid fermentation to develop flavour from vegetables. It's a simple process. We take raw vegetables including mushrooms, beetroot and onions and ferment them slowly over a few days.
Slow fermentation
The vegetables are fermented over a few days using lactic acid fermentation. As they ferment, their flavour changes, developing more savoury depth and umami.
Strain
Once fermented, we strain the vegetables. We don't waste the fermentation liquid. We reuse it to make gravy, stocks and sauces.
Mince
The fermented vegetables are minced to create the "base" for our food.
Mix
We combine the fermented vegetables with ingredients including miso and spices, depending on what we're making.
Our food
From there, we make the burgers, sausages, minces, roasts and other products in our range.