Kitchen Lab · Plant Proteins · Chef Grade
Protein,
Reimagined.
Engineered for kitchens where the difference between good and unforgettable is measured in texture.
The Collection
Each cut, a thesis.
Three years of protein architecture. Every product is a peer-reviewed argument that texture is the final frontier of plant-based cuisine.
Tasting Note
The Grain Cut
Alt-steak with directional fiber architecture
Origin
Pea protein isolate + mycoprotein matrix, grown in vertical bioreactors under controlled humidity cycles.
Texture Profile
Medium-rare yield. Visible grain lines. 94% textural match to wagyu sirloin in double-blind trials.
Ideal Method
Cast iron sear, 2 min per side at 480°F. Rest 4 min. Slice against the fiber for maximum tenderness.
Developed over 18 months with a former three-star brigade. The grain structure is hand-aligned during molding.
Tasting Note
Short Rib No. 7
Braised-ready plant rib with pull-apart fiber
Origin
Soy-free blend: fava bean concentrate + oat beta-glucan binder + shiitake extract for umami depth.
Texture Profile
Long-braise architecture. Fiber bundles separate at 195°F internal. Collagen-analog coating creates natural glaze.
Ideal Method
Braise 3.5 hours at 300°F in aromatics. Or pressure cook 45 min. Finish under broiler for caramelized exterior.
The collagen analog — our proprietary pea-gelatin compound — creates the sticky, lacquered finish chefs expect from 72-hour beef short ribs.
Tasting Note
The Whole Bird
Full-breast alt-poultry with skin-analog crust
Origin
Textured wheat protein + chickpea flour composite. Skin layer: tapioca starch and sunflower lecithin emulsion.
Texture Profile
Breast muscle separation on fork. Skin crisps to 165°F in 8 min. Juiciness retained through mycoprotein moisture lock.
Ideal Method
Roast 375°F for 22 min. Pan-baste twice. The skin analog crisps independently — no basting required for color.
Inspired by a conversation with a Paris-trained rôtisseur about what makes a perfect Sunday bird. The answer was always skin first.
The Blindfold Series — 2025
They couldn't tell the difference.
Twelve chefs. Thirty plates. Zero correct identifications of all plant-based proteins. The tasting was filmed, unedited, and available to verified culinary professionals on request.
Textural match to animal protein in double-blind trials
Michelin-recognized chefs participated in the 2025 blindfold series
Consecutive tasting events where no chef correctly identified all plant-based plates
Restaurants now sourcing Sprout proteins as primary menu proteins
Trusted by kitchens at
Exclusive Tasting Showcase
Taste it.
Then decide.
A private, invitation-only dinner for restaurateurs, buyers, and investors. Twelve courses. No menus. No labels. Just the food, and your judgment. Seats are limited to 24 per event.
12-course blind tasting menu designed by a former three-star chef
Side-by-side comparison: Sprout proteins vs. their animal counterparts
Post-dinner sourcing conversation with our protein scientists
Complimentary sample kit to take back to your kitchen
Not near an event city?
Chef Voices
From the kitchens
that matter.
"I've been sourcing beef from the same farm for eleven years."
The Grain Cut made me call my supplier and have a difficult conversation. Not because I want to be plant-based — because my guests deserve the best texture I can put on a plate, and right now, Sprout is winning that argument.
Marcus Webb
Executive Chef · Webb & Stone · New York, NY