USING LESS MEAT
TO CREATE MORE
BECOME A MEATSAVER
IN GERMANY’S FIRST BIOTECH-BUTCHERY
WHY HOW WHAT WHO
CONTACT
55 % MEATY
44 % PLANTY
1 % BIOTECHNOLOGY
WHYNOT USE THE POWER OF NATURE AND
CREATE FOOD FOR CREATIVE CONSUMER ?
„
“
JANUARY 2023, A DISCUSSION ABOUT THE VEGANUARY, THE USE OF ISOLATES, CONCENTRATES AND NUMEROUS
UNHEALTHY ADDITIVES IN MEAT SUBSTITUTE PRODUCTS, THE BAD MEAT, THE IDEOLOGICAL CHEESE IN THE MEDIA
AND ABOUT THE COUNTRY THAT USED TO BE KNOWN FOR ENGINEERS AND THINKERS …
WHY HOW WHAT WHO
CONTACT
THE POWER
OF NATURE
CREATIVE
CONSUMER
WE BELIEVE
IN MEAT
WHY WE DO THIS?
AS PART OF THE FOOD INDUSTRY
IT’S SIMPLYOUR JOB TO PROVIDE
PEOPLE WITH PROTEINYFOOD
VALUABLE FOOD | RICH IN NUTRIENTS | IN BEST
QUALITY AND FLEXIBLE IN INGREDIENTS
WHY HOW WHAT WHO
CONTACT
WE CREATE
FOOD FOR
CREATIVE
CONSUMER
LIKE OUR MEATY BURGER PLANTYS
WHY HOW WHAT WHO
CONTACT
THERE ARE MORE
REASONS WHY WE
FOCUS ON YOU, AS A
CREATIVE CONSUMER
YOU ARE OPEN AND
VERY FLEXIBILE IN
YOUR DAILY DIET.
SO, SIMPLY YUMMY
YOU BUY FOOD HIGH
IN QUALITY AND A
REASONABLE PRICE.
SO, SIMPLY WORTHY
YOU LIKE BALANCED,
PROTEINY FOOD OUT
OF EVERYTHING.
SO, SIMPLY MEATY
WHY HOW WHAT WHO
CONTACT
RICH IN IRON
+ B-VITAMINS
HIGH BIO-
AVAILABILITY
VALUABLE
PROTEIN
WHY MEAT?
A LOT OF GOOD PROTEINS
MANY ESSENTIAL FATTY ACIDS
RICH IN MINERALS, ZINC & IRON
HIGH IN IMPORTANT B-VITAMINS
INCLUDING A HIGH AVAILABILITY
WHY HOW WHAT WHO
CONTACT
EVER WONDERED
WHY WE IMITATE
MEAT? BECAUSE WE
HUMANS LOVE MEAT!
THE VAST MAJORITY
EATS MEAT AND
THAT’S GENERALLY
A GOOD THING.
MEAT IS NOT JUST
THE ENGINE OF OUR
HUMAN EVOLUTION,
IT’S IN OUR DNA.
WHY HOW WHAT WHO
CONTACT
MEAT AND POULTRY ARE GREAT SOURCES
OF PROTEIN. THEY ALSO PROVIDE LOTS OF
OTHER NUTRIENTS TO YOUR BODY NEEDS.
MEAT IN GENERAL GOT THREE FUNCTIONS: (1) PHYSIOLOGICAL FUNCTION, FOR EXAMPLE ENERGY GIVING, BODY
BUILDING, PROTECTION AND REGULATION OF REPRODUCTION, EMOTIONAL EQUILIBRIUM PLUS MEMORY PLUS
(2) SOCIAL FUNCTIONS AND FURTHER (3) PSYCHOLOGICAL FUNCTIONS
„
“
WHY HOW WHAT WHO
CONTACT
FOR THAT REASON IN
2022 AROUND 333
MILLION TONS OF MEAT
PRODUCED WORLDWIDE.
333.000.000.000 KG
ASCENDING TREND
BUT … ISN’T THAT TOO
MUCH FOR OUR PLANET?
WHY HOW WHAT WHO
CONTACT
WHAT WOULD HAPPEN IF
WE ONLY USE HALF OF
THE AMOUNT OF MEAT?
WHY NOT SIMPLY GET
MORE OUT OF EVERY
SINGLE KG MEAT?
TO FEED EVERYBODY
WITH WORTHY AND
PROTEINY FOOD.
1950 1975 2000 2025 2050
will probably
happen if we
don't change
anything
PROBABILITY OPPORTUNITY
can possibly
happen if we
change
something
amount of meat in million kg / year
1950 1975 2000 2025 2050
amount of meat in million kg / year
50
150
250
400
500
500
400
250
150
50
WHY HOW WHAT WHO
CONTACT
SO … WHYNOT
CONNECT WHAT
BELONGS TOGETHER?
TASTY PLANTS OLD CULTURES
SAVORY MEAT
WHY HOW WHAT WHO
CONTACT
MODERN BIO-
TECHNOLOGY
PLANTY RAW
MATERIALS
TRADITIONAL
BUTCHERY
HOW WE DO THIS?
WE FORM THE INTERFACE BETWEEN
MEAT BASED AND PLANT BASED
PRODUCTS. BY USING ONE OF THE
OLDEST TECHNOLOGY TO CREATE
TASTY FOOD: FERMENTATION
WHY HOW WHAT WHO
CONTACT
WE DO NOT COMPETE
WITH ANIMAL MEAT
OR PLANT BASED.
WE USE BOTH!
TASTY, NATURALLY
FERMENTED, MEATY-
PLANTY INGREDIENTS
A SIGNIFICANTLY
REDUCED QUANTITY
REAL GOOD MEAT
WHY HOW WHAT WHO
CONTACT
WHAT WE DO ?
WE GENERATE YUMMY FOOD OUT
OF EVERYTHING WHAT IS TASTY.
WE USE [SSF] - SOLID STATE
FERMENTATION TO CREATE FOOD
WITH CULTURE OUT OF CULTURES
PLUS OLD
TECHNOLOGY
IN A NEW
APPLICATION
TASTY RAW
MATERIALS
WHY HOW WHAT WHO
CONTACT
SOLID STATE FERMENTATION
IT’S A VERY OLD, TRADITIONAL TECHNOLOGY USED
IN MANY COUNTRIES ALL OVER THE WORLD FOR
THE PRODUCTION OF BREAD, BEVERAGES,
FERMENTED MEAT AND SAUSAGES, FISH, YOGHURT,
MUSHROOMS, CHEESE, SOY SAUCE, ANCHOVIS AND
MANY OTHER FERMENTED PRODUCTS.
WHY HOW WHAT WHO
CONTACT
TO GIVE YOU AN
EXAMPLE HOW SOLID
STATE FERMENTATION
WORKS, TO GENERATE
WORTHY, TASTY, YUMMY,
NATURALLY FERMENTED,
MEATY-PLANTY FOOD
OUT OF IT…
WHY HOW WHAT WHO
CONTACT
you take great food, like
for example …
✓nutrient rich meat
✓high-protein legumes
✓fragrant root vegetable
✓starchy cereals (grain)
✓natural aromatic plants
… and cook a delicious
stew out of it, or …
WHY HOW WHAT WHO
CONTACT
you prepare great food,
like for example …
✓nutrient rich meat
✓high-protein legumes
✓fragrant root vegetable
✓starchy cereals (grain)
✓natural aromatic plants
… add some selected
microorganisms, and …
WHY HOW WHAT WHO
CONTACT
✓USE SSF-TECHNOLOGY
✓GIVE THE MO’S TIME
✓NECESSARY ENERGY
AND GENERATE
OUT OF
ONE KG REAL MEAT
NEARLY
TWO KG NEW MEAT
OR MORE
OPPORTUNITY
WHY HOW WHAT WHO
CONTACT
WHO WE ARE ?
WE ARE INTERDISCIPLINARY
CULINARY CONTENT CREATORS
WE LOVE GOOD FOOD AND MEAT
AND CREATE THE YIN SIMPLY. FOOD-
TECHIES
GERMAN
ENGINEERS
MASTER
BUTCHER
WHY HOW WHAT WHO
CONTACT
WE GET GERMANY’S FIRST
BIOTECH-BUTCHERY.
„
“
GERMANY 2023,LET‘S START WITH THE RESEARCH & DEVELOPMENT OF SIMPLY MEATY FOOD, INDEPENDENT IF
THE RAW MATERIAL IS MEAT | PLANTS | VEGETABLES | GRAIN | CEREALS | FUNGI | MYCELIUM | YEAST | FISH |
DAIRY | MILK | EGGS | INSECTS | …|OR EVEN A MIXTURE OUT OF EVERYTHING.
WHY HOW WHAT WHO
CONTACT
www.simplymeaty.de
0049 173 7161047
BECOME CURIOUS?
CONTACT US!
AND BECOME A [bb]
BIOTECH-BUTCHER
IN GERMANY’S FIRST
BIOTECH-BUTCHERY
bb@simplymeaty.de
WHY HOW WHAT WHO
CONTACT
IMPRESSUM
Angaben gemäß § 5 TMG
Produktentwicklung Brückner
c/o Lange & Brückner
Ankerstraße 6
27721 Ritterhude
Vertreten durch
Michael Brückner & Stefan Brückner
Kontakt
Telefon: 0049 173 7161047
E-Mail: vollgenuss@halbfleisch.de
Umsatzsteuer
Umsatzsteuer-Identifikationsnummer: DE305360570
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