On stage at the inaugural SXSW Sydney, v2food CEO Tim York unveiled the next generation of plant-based protein. The company’s patented RepliHue technology allows plant-based meat to change colour as it cooks, mimicking animal meat.
One of the challenges for plant-based meat has been it remains the same colour it was before cooking. RepliHue changes its colour at the same time and temperature of animal meat, York said.
“It creates an authentic and more normalised experience for chefs and consumers cooking with plant-based meats,” York said.
RepliHue is a natural ingredient derived from red algae and plants. The algae are sustainably produced, and they also consume carbon dioxide and use light for energy, meaning the ingredient could become part of the solution to climate change.
“We are thrilled to be unveiling the latest game-changing technology in the plant-based protein market. RepliHue is the next generation of meat alternatives that incorporates multiple advancements in texture, flavour, and colour, making it only right to be revealing the breakthrough at the world-renowned SXSW conference.
“Our Red Algae is a breakthrough, natural solution that has been developed to create this highly desirable attribute that will play a major role in fighting climate change,” he said.
V2food developed RepliHue solutions for beef, pork and chicken under the RepliTech science & technology platform and is hoping to commence retail distribution in 2024.
The technology co-invention and development of RepliHue was conducted with CSIRO, UTS C3 Facility, and Lgem.
At SXSW, audience members could see the cooking process and taste samples of the product, presented by v2food ambassador and chef Miguel Maestre and chef, restauranteur, and v2food investor Neil Perry.
V2food was on stage with Nourish Ingredients, both unveiling new products and showcasing the next generation of plant-based meat.
