New Multilayer System from Cocuus Enables Fat Marbling and Textural Variety in Plant-Based Products

Cocuus, a Spanish food tech firm, has developed a new manufacturing platform called AMS (Adaptive Multilayer System) to enhance the structural and sensory qualities of alternative protein products. This innovative technology utilizes a multi-directional dosing tool guided by advanced software to create plant-based foods with varied textures and layers of different ingredients, improving the overall culinary experience. The AMS system allows for scalable production ranging from 2 to 10 tons per day and is compatible with various protein inputs, including plant-based proteins, mycelium, and hybrid formulations.

The AMS system has been demonstrated to produce structured items such as plant-based bacon, salmon, and deli-style cold cuts, with the ability to incorporate fat marbling to enhance mouthfeel and consumer acceptance. Cocuus aims to go beyond their 3D printing technology by expanding into a broader range of structured protein products suitable for industrial-scale production. They have also introduced hybrid applications under the label "Upgraded Meat," combining meat and vegetables in formulations such as salmon hybrids and bacon enriched with omega-3 fatty acids using non-saturated vegetable fats.