Advection Engineering

Advection Engineering, a spin-off from ETH Zurich, specializes in developing advanced engineering tools that enable food companies to produce marbled wholecut analogues. These analogues replicate the texture and marbling of traditional meat using either plant-based or cell-based protein sources. The company's technology is designed to be agnostic of the protein source, ensuring flexibility and adaptability for various raw materials. Advection Engineering serves clients in the food industry who are looking to innovate and offer sustainable meat alternatives. Operating in the alternative protein market, the company employs a continuous processing model that structures proteins and marbles fat to achieve the desired meat-like texture and tenderness. Revenue is generated through technology licensing, partnerships, and demonstration services.

Keywords: marbled wholecut analogues, plant-based proteins, cell-based proteins, continuous processing, food technology, meat alternatives, protein structuring, fat marbling, ETH Zurich, sustainable food.