OUR CLASSICS WITH AN UPGRADED RECIPE

We have refined the recipe to take flavour and texture to a whole new level. Soya protein offers functional benefits for this product category: the texture becomes finer and more meat-like, the flavours come through more fully, and the product remains more stable when served both cold and hot. Furthermore, the nutritional profile of the products has improved as a result of the change. For us, it is not about trends or cost considerations, but about quality. With soya protein, we achieve a result that is closer to the desired flavour and texture profile – without compromise.

Yes. Our brand promise is all about taste and authentic products, and that is precisely why soya protein is the better base. With soya, we achieve a finer texture, more rounded flavours and a result that is closer to the desired taste profile.
Our choice of raw material therefore follows a clear principle: anything that enhances the taste is central to what we do.

Yes – in a positive sense. With the new recipe, we’ve come closer to the flavour of the original meat product. The flavours are more rounded, the texture is more harmonious and, overall, the product feels more balanced. The core character remains the same, but the quality is clearly improved. In a test carried out with potential customers (n=71; February 2026), 82–89% rated the taste positively, depending on the product.

Yes – in a positive sense. Soya protein ensures a more stable texture and an even smoother mouthfeel. In a test carried out with potential customers (n=71; February 2026), 90–95% rated the texture positively.

The changes to the recipes have improved the nutritional profiles of the products. The plant-based cevapcici, mini frika, köttbullar and bifteki all contain less saturated fat, less sugar, more protein and less salt.


Nutritional improvements per product:


Plant-based Cevapcici: 12.5% less fat (of which 45% less saturated fat), 65% less sugar, 14.3% more protein, 20% less salt.


Plant-based Mini Frika: 12.5% less fat (of which 45% less saturated fat), 30% less sugar, 14% more fibre, 14.3% more protein, 21.1% less salt.


Plant-based Köttbullar: 12.5% less fat (of which 50% less saturated fat), 30% less sugar, 20% more fibre, 14.3% more protein, 21.1% less salt.


Plant-based bifteki: 30% less saturated fat, 33% less sugar, 8.6% more fibre, 8.3% more protein, 21.1% less salt.

No. The link between soya and rainforest destruction stems primarily from the large-scale cultivation of soya for animal feed in certain regions of South America. Over 80–90% of this soya is produced for animal feed, not for food products such as ours.

The soya we use comes from controlled, GMO-free growing areas that have no connection to rainforest areas. Its origin and supply chain are fully traceable. So no rainforest is cleared for our product.

In short: soya can be problematic, but it isn’t if you pay attention to its origin. That is exactly what we do consistently.

Yes. The soya we use is 100% GMO-free and comes from certified non-GMO supply chains. Every batch is traceable, and we work exclusively with producers who meet strict quality and origin standards.

Soya allergies do occur, but are generally rare. According to current estimates, around 0.3–0.4% of the population in Germany is affected (source: Federal Institute for Risk Assessment). By way of comparison: allergies to nuts, milk or gluten are significantly more common. It is important to note that soya is one of the allergens subject to mandatory labelling – which is why we have clearly and visibly labelled the new recipe so that those affected can safely identify the product.

The UVP (recommended retail price) of €2.99 for these products will remain unchanged for the time being. However, it is ultimately always up to the retailers to set the final price in the supermarket.

From the end of April, the plant-based Cevapcici, Mini Frika, Köttbullar and Bifteki will gradually become available in shops with their new recipes. The plant-based mince will follow around mid-July. As products made to the previous recipe are still in circulation, there may be a temporary transition period during which both versions will be available on the shelves until existing stocks reach their best-before date. However, the protein base and ingredients are clearly stated on the packaging to avoid confusion. In addition, all new products are marked with a pink sticker.