FAQ

No. Our process transforms bone and other hard tissues into a mass with a mouth feel indistinguishable from the entire product.

Yes. SuperGround’s technology can be used for many fish and poultry products ranging from nuggets, sausages, kebabs, patties, cold cuts, soups and more.

Our method can modify between 20 – 40% of a recipes total mass from fish and poultry while creating a juicier and meatier mouth feel and taste customers love.  


Our usage of undervalued fish and poultry side streams yields à 30-60% more from fish and 30% more food from chicken. Depending on the recipe, our hybrid meat has the potential to reduce CO2 emissions per kg of food by as much as 40%.

SuperGround is cost effective and allows companies to produce more food products with their initial ingredients.

No. SuperGround process only uses heat, pressure and mechanical shear forces.