Rival Foods

Rival Foods is a Dutch food-tech company operating in the plant-based protein sector, specifically targeting the market gap for whole-cut meat and fish alternatives. The company was established in 2019 as a spin-off from Wageningen University & Research by co-founders Dr. Birgit Dekkers and Ernst Breel. The venture originated from Dr. Dekkers' Ph.D. research, which began in 2014, focusing on a new technology to structure plant proteins to mimic the texture of whole muscle. Recognizing the commercial potential to scale this technology beyond a university lab setting, Dekkers partnered with Breel, who brought a background in physics and experience in commercializing technologies from academic environments.

The company's core asset is its proprietary and patented Shear Cell technology. This process applies heat and pressure with a rotating element, likened to a pressure cooker, to align plant-based proteins into fibrous structures that replicate the texture, mouthfeel, and juiciness of animal muscle. This method allows for the creation of thick, 3D whole-cut products without binders and using a minimal list of clean-label ingredients, typically under seven. Unlike high-moisture extrusion common in the industry, Shear Cell technology offers more precise texture control and is flexible enough to work with a wide variety of plant proteins, including soy, pea, wheat, and next-generation sources like sunflower and fava bean.

Rival Foods operates on a business-to-business (B2B) model, supplying its non-branded products to the foodservice industry—including restaurants, hotels, and institutional catering—as well as to retail partners for private-label branding. Its product portfolio includes chicken-like items such as fillets and blocks, as well as beef-style chunks, with fish alternatives also in development. The company serves clients across Europe, with a focus on The Netherlands, Germany, the UK, and France. Significant milestones include a €6 million Series A funding round in 2022, the establishment of its first large-scale, FSSC 22000 certified production facility in Geldrop in 2024, and a €10 million Series B round in June 2025. This recent funding is aimed at doubling production capacity to several hundred tons annually, optimizing costs to approach price parity with animal meat, and fueling international expansion.

Keywords: plant-based whole cuts, Shear Cell technology, B2B food ingredients, meat alternatives, food-tech, clean-label protein, plant-based chicken, alternative protein, vegan meat, fibrous protein texture, food service supplier, Wageningen University spin-off, sustainable protein, private label plant-based, plant-based beef, food manufacturing technology, plant-based fish alternatives, Birgit Dekkers, Ernst Breel, minimally processed