Barcelona-based food technology company Novameat has launched two new plant-based protein products: Pulled Lamb Style and Pulled Pork Style, expanding the company’s signature “Pulled” category to include beef, chicken, pork, and lamb alternatives.
The products utilize Novameat’s proprietary MicroForce technology to replicate the texture and flavor profiles of traditional meat products. The plant-based lamb addresses a market segment with limited existing alternatives, while the pulled pork is designed to compete in the established plant-based pork market through differentiated texture and application versatility.
Both products are formulated with clean-label ingredients and are free from soy, gluten, and common allergens. The company positions the offerings as ready-to-use ingredients for foodservice operations, food manufacturers, and culinary professionals.
“By expanding our pulled category with two new, less common plant-based meats, we are providing a toolkit for chefs to explore a lot further than before,” said Giuseppe Scionti, founder and CEO of Novameat.
Plant-based line available starting September 1
The plant-based lamb represents entry into an underserved category within alternative protein markets. Traditional lamb dishes including roasts, tagines, and kebabs require specific flavor and texture profiles that present technical challenges for plant-based replication.
The pulled pork alternative targets applications including barbecue preparations, burritos, bowls, and stews. The product’s mild flavor profile is designed to accommodate diverse seasoning and preparation methods across various cuisines and cooking styles.
Novameat’s focus on foodservice and manufacturing channels reflects industry trends toward business-to-business sales in the plant-based protein sector, where professional kitchens and food manufacturers represent significant growth opportunities compared to direct consumer retail.
The MicroForce technology platform enables creation of fibrous textures that mimic traditional meat products. This technological approach addresses consumer expectations for plant-based alternatives that closely resemble conventional meat in both appearance and mouthfeel.
The clean-label formulation approach eliminates complex additives while maintaining functional properties required for food service applications. This ingredient strategy addresses growing consumer demand for simplified ingredient lists in processed food products.
The allergen-free formulation expands potential applications across foodservice operations serving customers with dietary restrictions. The absence of soy and gluten allergens particularly broadens market accessibility in regions with high allergen sensitivity rates.
Products become available to foodservice partners, distributors, and food manufacturers starting September 1st.
