Ensemble, a plant protein brand launched by the Tereos cooperative group, is set to triple its production capacity as of 2024 with a €4 million investment into its plant in Alsace, France.

The cooperative’s investment in the plant, located in the Marckolsheim commune in Alsace, forms part of Ensemble’s aims to increase its sales tenfold in the next five years. The boost in production capacity will allow for the equivalent in protein intake of 15 million meals per year.

Ensemble’s plant proteins are made with just five ingredients – wheat protein, chickpeas, sunflower oil, potato fibre and vegetable stock. They are high in fibre and low in saturated fat, and aim to meet market demands for simple, healthy and sustainable proteins at an affordable price.

The production of Ensemble’s range consists of 80% French raw materials and 90% Alsatian wheat.

Guillaume Planque, director of Ensemble at Tereos, said: “Ensemble comprises a short and simple list of ingredients, Nutri-Score A-rated recipes and a unique texture, locally and responsibly produced. Combined with its long shelf life, excellent heat resistance and affordable price, our range of plant proteins meets all the criteria to truly transform the way we perceive, prepare and consume plant proteins.”

Distributed on the foodservice and mass retail circuit through the recipes of national brands as well as distributors, Ensemble posted a 50% growth in its sales in 2023 compared to the previous year.

The brand said it will continue to develop its activity with an international focus. It opened offices in Chicago a few months ago, described as the first step toward achieving its goal of doubling the share of its international revenue (excluding the European Union) from 30% to 60% by 2028.

It now offers a single recipe in four different formats (sauté, tenders, medallions and strips) and plans to launch new major innovations in 2024.

Currently, the brand is working on a new recipe that it says has a more neutral taste and lighter colour, to facilitate the addition of its proteins into products marketed by its customers. The reworking plans to make the range even more accessible in terms of price.

Alongside this, the brand also plans to launch a customisable offer with a range of tailor-made and ready-to-use sauce dishes; and a new range with flavours inspired by the sea, consumable either hot or cold. This will allow the brand to establish itself in new markets, Asia in particular.

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