Interview: plant-based burgers

Introduction: what is Planeat and who is Andy?

Let’s start from the beginning: how was the idea of Planeat born? What set you/they apart from other producers of plant-based substitutes right from the start?

My name is Andy Staniek, I am the co-founder and CEO of Planeat – a Polish producer of next-generation plant-based meat alternatives. Our goal from the beginning was one thing: to create food that looks and tastes like real meat, but does not harm the planet. We supply products to gastronomy, retail chains and private label manufacturers – both in Poland and abroad.

In your press materials you write that you “make food that looks and tastes like real meat, but doesn’t harm the planet”. What has it been like to translate this idea into concrete products – such as burgers?

The idea for Planeat came about in 2019. We had watched the plant-based market grow, but it was still lacking something really tasty – something that resembled meat not only visually, but also in terms of texture, flavour or juiciness. Instead of taking shortcuts, we built our own R&D and started designing recipes from scratch – with chefs in mind who need a premium product, not a compromise.

Technology and composition of a plant-based burger

What makes a good plant-based burger? What ingredients are the cornerstones of your recipe? What do you look for when choosing a supplier of plant-based ingredients?

For us, a good burger is a balance of protein, fibre and fat. We rely mainly on peas – a raw material that is well tested, rich in protein and stable in production. Plus spices, plant-based oils and natural flavours. We are very demanding of our suppliers – quality, repeatability and transparency count. We only work with certified producers.

What do you pay most attention to when developing a new burger? Texture? Juiciness? Composition? Clean label?

Juiciness and texture is an absolute must – especially in gastronomy. But equally important is what’s not in the burger: artificial additives, allergens, overly long list of ingredients. We focus on clean label and a short list of ingredients. On the other hand, stability in preparation is also important for the HoReCa customer – the product must “hold together” in the kitchen, regardless of temperature changes, load or storage conditions.

What are the most common mistakes brands make when trying to create their own plant-based burger?

The first is to focus solely on the ingredients and not on the experience of the food. The second is to overlook testing with chefs. You can have a super ingredient, but if the burger falls apart, dries out or is difficult to fry – no one will take it. The third mistake is overestimate one feature, such as high protein, at the expense of taste. The consumer wants a holistic experience, not just nutritional value.

Can anything else be “invented” in this category – is innovation in a plant-based burger category today a question of ingredients, processes or perhaps marketing communication?

Definitely yes – but innovation does not always mean “something new”, sometimes it means “something better”. For example: improving texture through fermentation, using local proteins (e.g. broad beans). The second area is production technology – how to give a burger structure without extrusion. The third: communication and format – a burger does not necessarily have to have a classic shape.

Production process and technological challenges

How is the burger production process at Planeat – from raw material to finished product? Can you unveil and show something “from the inside/kitchen”?

We start with standardised raw materials – proteins, spices, natural colours. Then mixing and moulding – we have our own line that allows precise texture and the right moisture content. Finally: packaging in a protective atmosphere. The entire process is under constant quality control. The R&D department tests each batch for stability and sensory qualities – before it reaches the customer.

What technologies are the most essential and fundamental in the production of plant-based burgers today?

Forming and texturing technology – without it, the burger will be “mushy”. Thermal processing is also important: how the burger behaves on the grill. Also in the background are quality management systems and traceability – crucial when exporting or producing for private labels. We are currently exploring fermentation technologies and low-temperature structuring.

How challenging is it to ensure product reproducibility on an industrial scale?

Very huge – and often underestimated. At the R&D stage, you can create the perfect burger in a small batch, but when you have to produce thousands of kilos a month, the stumbling blocks begin: differences in raw materials, humidity, varying production conditions. That’s why we invested in quality control and automation from the beginning – every batch goes through sensory, texture analysis and thermal testing. For the customer, especially in the HoReCa industry, repeatability is a condition of trust. If a burger works on the grill today, but falls apart in a week – we have lost a customer.

For manufacturers and private labels

Does Planeat work with other brands as an intermediate supplier? What are the most common needs of private label manufacturers today?

Yes, this is an important part of our business model. Not only do we offer finished products, but we also co-create recipes and help implement them under private labels. Private label is an opportunity for us to share technology and increase the scale of positive impact. We often tailor the texture, grammage or composition to the specific needs of the chain or distributor.

What added value can you offer manufacturers: unique formulations, R&D support, production flexibility?

First: in-house R&D with experience working with big brands. Second: fast response time and flexibility – we are smaller than the global players, so we can move faster. Third: quality. Our products are highly rated by chefs – not only for taste, but also for stability in preparation. And finally: transparency – we are a partner, not just a supplier.

What would you advise producers who want to move into the plant-based burger segment today, but don’t know where to start?

Start by finding out what the end customer needs, not with a nutritional table. Test the product in a real kitchen. And don’t try to be everything at once – it’s better to have one polished product than five mediocre ones. Work with technology partners – we at Planeat are happy to help newcomers take their first steps.

HoReCa: restaurateurs, caterers, bars

From your experience – what are restaurateurs today looking for in a plant-based burger? What parameters are key for them?

Firstly, the parameters of taste. If the burger doesn’t taste like something you can proudly put on a bun and sell for 40-50 PLN (9 – 12€), it won’t pass the kitchen test. Secondly – ease of preparation: frying time, reactivity to different surfaces (frying pan, grill, plate), lack of disintegration are all important. Thirdly – repeatability. The restaurateur wants to be sure that every portion will be the same, regardless of the day or the change of chef. And, of course, personalisation possibilities – a neutral base flavour that can be “pulled up” for different styles of cuisine.

Do you have product lines specifically dedicated to HORECA sector? How do they differ from the retail ones?

Yes, our foodservice products are clearly different. HoReCa products are larger in grammage (120g), available in bulk packaging, deep-frozen and more stable in intensive use. The recipe is optimised for performance – it retains its juiciness even after prolonged time on the plate. Retail versions, on the other hand, are MAP-packed, ready for the home consumer – shorter preparation time.

What signals are coming from the Polish HoReCa market – is the plant-based burger already standard on the menu?

In big cities, the plant-based burger is practically standard – whoever doesn’t have one looks like they’re staying put in 2019. In smaller towns, it’s still often an “option” – but we’re seeing growing pressure from flexitarian consumers for such an item to be available. Interestingly, restaurateurs are increasingly asking for alternatives to the burger: something for the wrap, salad, lunch rolls – and that’s where our products à la pulled pork or gyros come in. It is apparent that plant-based is ceasing to be just a ‘vegan side item’ and is becoming a full-fledged part of the menu.

How to educate and convince chefs who are still distanced from meat substitutes?

The best way is not through brochures, but through experience. We give the product to the hands, organise demos and trainings in the customer’s kitchen. When the chef sees that the burger fries well, doesn’t lose texture and tastes like a solid piece of meat – he starts to think of it as a normal ingredient, not an experiment. It’s also important to talk openly about the ingredients – chefs value transparency. That’s why we show the label, explain each ingredient and show that you can make a clean product without compromising.

Market, trends and the future of the category

In your opinion, is the plant-based burger market in Poland saturating, or is it just booming?

It’s definitely only just taking off. Although the plant-based burger is becoming more common on menus in big cities, we are still a long way from saturation – especially in the HoReCa segment and outside the biggest agglomerations. Consumers are becoming more open-minded, but they expect quality – so the market doesn’t need more “average” burgers, just better ones. This is a natural stage of category development: less novelty, more selection and professionalisation.

What trends do you notice among consumers? Have they stopped looking for “meat taste” and started looking for “something new”?

There is a growing group of flexitarians who want plant-based alternatives, but not necessarily “perfect copies of meat”. Meat taste still matters – especially in a burger – but we are seeing a growing interest in new textures, clean ingredients, local proteins (like peas or broad beans) and simple labelling. More and more customers are asking: ‘what exactly is this?’ – which means that awareness is growing. Against the odds, this is good news – because it forces a better product.

Will the burger still be the iconic meat substitute or will it give way to other formats (e.g. strips, minced meat, chicken alternatives, breakfast products)?

The burger will stay with us for a long time – it’s the easiest way to enter plant-based, well-known and easy to implement. But we are already seeing it give way in part to other formats, especially in foodservice: plant-based ground for tacos or meatballs, strips for wraps, gyros for bowls. Breakfast products, such as vegetable sausages or spreads, are also starting to break through. The future is a portfolio of different formats, not one iconic product.

How do you assess the export prospects for plant-based burgers from Poland?

Very good – in very bright colours. Poland has a huge potential as a supplier of high-quality, yet affordable meat substitutes. We are already in contact with customers from different parts of Europe and we see that customers from Germany, Scandinavia or Benelux are very sensitive to taste and composition – and these are our strengths. Repeatability, quality certificates and production flexibility are key. If, as Polish producers, we invest in technology and branding – we can be not only a supplier, but also a trendsetter.

Thank you for the interview! We hope your adventure is just beginning! We are keeping our fingers crossed!

About Planeat

Andy David Staniek and Martyna Polak are the owners of Planeat, who began their adventure into the plant-based world with a café, ice cream store and restaurant where they served 100% plant-based burgers.

They are now responsible for the development and expansion of Planteat, a company that produces plant-based alternatives to meat. If you’d like to find out more about them or order samples – feel free to get in touch.

Click to find out more: https://planeat.pl/pl/i/Retail-Restaurant-ENG/22

And if you want to get started with plant-based burgers yourself, then get in touch with us. Our team will help you with both the selection of ingredients and advice on how to use them.

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