Green Meat Plain offers another alternative to animal protein

Developer of plant-based foods, Green Culture Inc., launched “Green Meat Plain”, a new plant-based mince is specifically designed for food processing factories and central kitchens.

Unlike previous models of industrial food production intended for immediate use in restaurants, Green Meat Plain addresses the specific technical requirements. It features minimal additives, such as flavourings and colourings, resulting in a natural appearance similar to pork. This neutral profile allows food factories to customise seasoning according to their specific product requirements. The mince retains the essential characteristics of animal meat, including a juicy texture and natural binding properties, which allow it to be used as a direct substitute in existing production lines.

The product also offers advantages for the food industry logistically and economically.The plant-based material is exempt from the complex animal quarantine regulations typically required for food exports, simplifying the international supply chain for Japanese food manufacturers. Furthermore, the plant-based protein market is less susceptible to the price volatility often seen in the livestock industry. Green Culture has also managed to reduce the price point compared to its earlier models, making it a more viable option for high-volume catering and mass-market food products.

Green Meat was originally developed to address health concerns and the environmental burden associated with traditional meat production. The “Plain” version contains 191 kcal and 13.4g of fat per 100g, offering a healthier alternative for health-conscious consumers. While the company continues to supply its “Green Meat Model H” to the food service sector to meet the growing demand from international tourists, this new factory-grade version seeks to make plant-based options a standard feature of the general food market rather than a niche dietary choice.

Green Culture was founded to support a shift towards systemic change in the Japanese food industry, and the company aims to accelerate the integration of sustainable proteins into large-scale food manufacturing and ready-meal production.