Meatless line

Neuburger: “Twice a week is enough meat”

In the harvesting halls, where the king oyster mushrooms are stored for two weeks, the climate is stable at 15 degrees and 95% humidity.

(Bild: Wenzel Markus)

"The trained meat eater has a precise idea of a product, so the first bite has to be good," says Hermann Neuburger, head of the company of the same name from Ulrichsberg. The Mühlviertel-based company has already invested €40 million in its meatless line, in which king oyster mushrooms play the leading role.

Anyone driving onto the Neuburger site in Ulrichsberg immediately has to choose between one of the two worlds of the food manufacturer: The sign with the arrow pointing to the right is in the typical Neuburger shade of blue, while the other points to the left and comes in a beige color that more and more customers associate with the herb mushroom-based meatless line called Hermann. Grilled and cheese sausages, sausage strips, recently schnitzel and minced meat - all of this is produced in the Mühlviertel.

(Bild: Wenzel Markus)

40 million invested
40 million euros have been invested in production, in which mushroom cultivation is the be-all and end-all: 12 of the 18 growing halls and 12 of the 20 harvesting halls are currently in operation. The latter have a constant climate of 15 degrees and 95 percent humidity. "Just like in the forest in autumn," says Thomas Neuburger, who joined the company in January 2015 and is in charge of the meatless operation. The king oyster mushrooms grow up to three centimetres a day shortly before harvest. "I walk through every hall every morning," reveals the 31-year-old.

From minced meat for spaghetti sauce to schnitzel: the Ulrichsberger's meatless range is constantly growing.

(Bild: Wenzel Markus)

Clear growth targets
Clear growth targets are being pursued with the meatless products. "But we don't want to become a 1000-employee company, we want to have a maximum of 150 employees," say Thomas and Hermann Neuburger. The latter advocates meat-free days and emphasizes: "Meat is not bad, but twice a week is enough."

Hermann Neuburger (pictured) runs the company with his son Thomas and Franz Rohringer, which employs 105 people.

(Bild: Wenzel Markus)