When meat is cooked, it releases thousands of taste and aroma molecules that make it irresistibly delicious. With EATTT, we've discovered a way to replicate this experience using plants.
By fermenting grains, legumes, and food industry by-products, we create rich, complex culinary bases with the deep, long-cooked flavors usually provided by cooking meat bones and vegetables for a long time.
Fermentation is one of the most miraculous and transformative powers in the world of food, a process by which microorganisms like bacteria, or yeast, dramatically improve the taste, aroma, texture, shelf life, and nutritional value of food. Fermentation doesn't just preserve; it elevates, turning simple ingredients into some of the most complex and delicious foods we know: wine, beer, chocolate, tea, coffee, yogurt, cheese, sauerkraut, miso, soy sauce, and now EATTT.
The magic of fermentation lies in its ability to break down large, relatively tasteless molecules into smaller, flavor-packed compounds. Proteins are transformed into savory peptides and amino acids, carbohydrates into diverse sugars, and fats into flavor-packed fatty acids. This transformation is what gives fermented foods their rich and complex profiles. It’s what creates the difference between plain milk and the nutty depth of Parmigiano, or raw cabbage and the tangy delight of kimchi.
At the heart of our process is Solid State Fermentation (SSF), a method in which culinary microorganisms grow on solid materials without free-flowing water. Unlike most of the fermentation used in food production, SSF mimics the natural environments these microorganisms evolved in, allowing them to interact with diverse nutrients and conditions, producing a wide range of flavors and aromas. This diversity is unparalleled, creating tastes that can’t be repeated any other way. Our products contain thousands of known and unknown molecules, interacting to form layers of complexity that deliver an explosion of flavor in every bite.
The result are culinary bases that captures the essence of meatiness, umami, and koku—those deep, satisfying savory flavors that linger hours after you’ve finished eating. It’s a culinary experience that’s rich, buttery, and full of mouthfeel, without any off flavors. What’s more, our process is rooted in sustainability, turning simple, often overlooked ingredients into something extraordinary.
When meat is cooked, it releases thousands of taste and aroma molecules that make it irresistibly delicious. With EATTT, we've discovered a way to replicate this experience using plants.
We use AI and fermentation to help transform recipes without losing deliciousness: reducing salt, fat, cholesterol, sugar and ultra-processed ingredients, while keeping depth, pleasure and culinarity on the plate. Our goal: make real culinary quality easier to achieve, even with less skilled labour, tighter costs and faster service demands.
We are building tools to accelerate and democratize flavour creation: putting more power in the hands of product developers. By combining food data, fermentation and culinary intelligence, we help brands create complex, transparent and delicious taste from real food, with fewer unnecessary shortcuts.
