The patty uses DAIZ's plant-based Miracle Meat

The patty uses DAIZ's plant-based Miracle Meat

Daiz announced on August 31 that the plant-based Miracle Meat developed and produced by the company will be used to make the patties for the Good Burger sold by Freshness Burger.

The newly released Good Burger is a soy patty made with the plant-based meat substitute, smothered with teriyaki sauce, and served on a low-sugar bun with vegetables. It is made with an environmentally friendly soy patty which uses no animal-based ingredients and a healthy low-sugar bun with 45% less sugar than Freshness' sesame seed buns. It is flavored with a teriyaki sauce based on quintessentially Japanese soy sauce rice malt, imparting a rich and complex flavor.

They have been conducting test sales in select stores in the Tokyo metro area since August 12, but sales exceeded expectations, so it wil go on sale at Freshness Burger locations nationwide on September 1.

Miracle Meat is a plant-based meat substitute made from whole soybeans. Using soy beans rich in oleic acid eliminates the distinctive odor of soybeans, and minimizes off flavors.

The Miracle Meat production process

The Miracle Meat production process

The whole soybeans they use are sprouted using their core technology, the Ochiai high pressure method, which allows flexible control of flavor and functionality, enhancing the umami flavor and nutritional value. The sprouted soybeans are put through an extruder to reproduce the chewiness and texture of meat using expansion molding techniques. Daiz uses these proprietary techniques to produce a meat substitute that minimizes off flavors.

Since they use sprouted soybeans with superior flavor and nutrition, they do not use any other ingredients or additives. Their proprietary production process using a sprouting tank also conserves raw materials, making the price competitive with beef, pork, and chicken.

They have partnered with Kyushu University, Kyoto University, and Saga University to form a joint research lab for plant-based meat substitutes. Kyushu University evaluates the umami content of the plant-based meat substitutes, while Kyoto University evaluates the uptake of nutrients from plant-based meat substitutes, and Saga University is responsible for breeding soybeans rich in oleic acid from non-GMO soybeans.

Daiz extolls it as "the next generation of meat," in which plant-based meat substitutes effective in curbing greenhouse gas emissions will replace raising livestock. The company hopes to create a sustainable world through the popularization of plant-based meat substitutes as successors to beef, pork, and chicken.