Plant-Based AlternativesAs Good as Meat

The basic idea for Sin Carne Schwarzwald was born – artisan plant-based alternatives to meat specialities we all know: tenderloin, burgers, even kebabs. The start-up isn’t interested in imitations, but in creating an equivalent alternative to well-known meat products. “We initially wanted to open a vegan butcher’s”, says Bianca, laughing. “But then we realized that it would be better to focus on production, so as not to make it too complicated”. And that has now worked well for eighteen months, with the result that top restaurants, country guesthouses and international food stalls in Freiburg are now serving the start-up’s products. And the list is growing.

Frying and flambéing, creating sauces, experimenting – sous-chef Oliver Fritsche is a man of few words, but he is strikingly happy with the vegan products and is always trying out something new. His meat-free dishes taste so good that diners who order, for example, the vegan burger, without noticing the “Sin Carne” designation, sometimes only realize that something is different when they’re actually eating. Different, but definitely not worse. “We want to provide both cooks and consumers with an equivalent product to meat”, explains Bianca Blum, who – like the other three members of the founding team – has so far been working on Sin Carne Schwarzwald as a sideline. She loves to hold passionate discussions with the Freiburg restaurateurs, cooks and her circle of friends about whether vegans actually need meat substitutes. Some people feel that, if you eat a plant-based diet, you should be happy with vegetables, fruit and nuts. “I think it’s offensive to tell vegans that they shouldn’t want to eat things that taste of meat. For people who eat a vegan diet, it’s mostly an ethical decision, but they can still want something hearty”. In addition, not all the people in the target market for their products are necessarily vegan. “Often, they’re just people who don't want to order beef, pork or fish. For health reasons, or because they’re concerned about animal cruelty. Or because it is undoubtedly better for the climate. And we really want to give these people the experience they’re looking for”.

Fellow-founder and diet coach Matthias Turk adds: “This isn’t about replicating meat, even though we are giving our creations the usual meat names. People would be confused if they saw “round plant discs” instead of “burgers”. All the studies indicate that it’s difficult to give new names to vegan products. And why should we?” Anyone who wants to quibble will always find something, Reinach MD Johannes Gessler believes. Everything suits him. He enjoys collaborating with the company. There are no supply chain problems. Quite the opposite: “If we ever find ourselves tied up, Bianca and Matthias bring over currywurst, even on Sundays”.