HomeEntrepreneurshipAnother Food to provide Chefs and Restaurants with Custom Plant-based Meat

Another Food to provide Chefs and Restaurants with Custom Plant-based Meat


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An innovative strategy has been developed by Another Foods, a recently established plant-based meat company, to assist chefs and restaurants in adding more plant-based items to their menus. 

The company supports its partners with unique product development as well as with marketing to set their offers apart from other plant-based items on the market by working closely with HoReCa to co-create food solutions for consumers looking for sustainable and delicious plant-based dishes!

Another Food is able to provide items expressly requested by our partners thanks to its own lab and manufacturing facility. Three SKUs, including plant-based chicken mince, chicken burger patties, and chicken chunks, are what we started with. These goods have a chicken-like flavor and conventional meat’s texture, but they lack flavor, giving chefs the freedom to prepare them in a variety of ways for various cuisines. “With the exception of the fact that our goods are plant-based, we want restaurants and hotels to think of us as their raw chicken supplier, similar to Godrej or Venky’s,” says Sharvil Desai, founder of Another Foods.

Nicole Rocque, senior innovation specialist, GFI India, comments on the possibility of a startup like Another Foods entering the Indian market successfully: “As category awareness in India grows, food service offers the opportunity for curious and conscientious customers to try plant-based meats at their favorite restaurants.” 

On the other hand, offering more plant-based options can help hotels, restaurants, and cafes entice new customers, cater to younger demographics, and provide more inclusive group eating options. Chefs are given their creative freedom back when startups like Another Foods enter the plant-based market with their custom-made products and marketing strategies for restaurants. 

Another Foods also aims to become a supplier of raw ingredients for HoReCa. Because it allows for flexibility, experimentation, and eventually maintaining consumer attention for a protracted length of time, this approach has enormous scaling potential.

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