Spanish alternative meat company Heura has launched a new plant-based frankfurter made from soy protein, extra virgin olive oil, and spices, boasting 18 times fewer saturated fats, no cholesterol, and nearly twice the protein of traditional animal-based versions. Developed using proprietary technology, the product features a short ingredient list of only eight items, with no additives, and has been endorsed by food technologist Mario Sánchez for its nutritional advantages, including a 93% reduction in saturated fats and a protein content of 19g per 100g. Heura's new frankfurter also provides 60% fewer calories compared to conventional options, with no cholesterol, offering a healthier alternative to meat-based sausages.

In addition to the product launch, Heura has shared its recipe with major meat producers in Spain, challenging them to move away from traditional meat formulas. Co-founder and CEO Marc Coloma urged companies like Oscar Mayer, Argal, and Elpozo to embrace the plant-based frankfurter recipe, highlighting the need to prioritize health, the planet, and animal welfare by transitioning away from products made with industry waste. This bold move signals a shift in Spain's food sector, showcasing the country's industrial strength and scientific talent in leading the transformation towards high-value, positive-impact alternatives in the meat industry, providing consumers with healthier and more sustainable options in the market.