Germany-based food holding company Pfeifer & Langen Industrie-und Handels (Pfeifer & Langen) has invested in plant-based food manufacturer Amidori.

The acquisition of a majority shareholding in Amidori marks Pfeifer & Langen’s entry into the plant proteins market.

Using peas and other plant proteins, Amidori produces food that the company claims has a superior taste compared to meat.

In its search with the Investment Bank Houlihan Lokey, Amidori found Pfeifer & Langen as its new partner.

Amidori founder Friedrich Büse said: “Together, we seek to meet global demands with regards to food supply and the requirements posed by climate change. Amidori deliberately uses absolutely no soya, the cultivation of which, particularly insofar as livestock farming is concerned, often necessitates the felling of precious rainforests.

“We rely on a regional four-fold economy instead. We replac chemical additives with physical processes such as heat and pressure. Even though the taste, texture, mouthfeel and bite are almost identical to those of meat, this is not what motivates us.

“On the contrary, we are far more convinced of the added value of plant protein food products for the nutrition of the future. It is our aim to achieve a leading position in these segments.”

The completion of the deal is subject to approval by the relevant antitrust authorities.

Pfeifer & Langen Industrie-und Handels personally liable partner Uwe Schöneberg said: “The investment in Amidori marks our entry into what is, for us, a new, strategic food sector with great potential, both nationally and internationally. Plant proteins may well constitute a key solution when addressing the increasing challenges posed by nourishing the world’s growing population.

“Our corporate partnership bundles our mutual know-how, generating sustainable, integrated and flavourful food production in the future ‘plant proteins’ market.

“Both companies adhere to the holistic entrepreneurial approach of the fully-integrated value creation chain, living the sustainable principle: ‘from field to fork’.”