He started with a liverwurst-style spread. Then came cold cuts, bratwursts and curry sausages. The young master butcher Matthias Bär from Sulzbach-Rosenberg is experimenting with plant-based products. How does it taste?
It is pitch black and the center of Sulzbach-Rosenberg is deserted. But Matthias Bär is already wide awake at five o’clock. For the young master butcher, the working day begins at this time, and on some days even earlier. He has already provided the ingredients for his very special meatloaf: cellulose, thickeners and various spices, including smoked salt and roasting aroma. Only one thing is missing: the pork sausage meat. Instead, he uses a powder made from sunflower protein. Because Bär is not making meaty meatloaf this morning, but rather vegan. Nevertheless, the tiled rooms with the large machines don’t smell like a health food store, but rather like a butcher’s shop.