In this episode of Protein Production Technology International, Randi Wahlsten, CEO and co-founder of MATR Foods, discusses the company’s mission to bring “food love” back to plant-based eating through simplicity and clean-label design. She explains why MATR's products rely on just five core ingredients potatoes, red beets, oats, lupins, and split peas combined with fungi fermentation to naturally create meaty textures and umami flavors without protein isolates or heavy processing. The conversation explores the consumer debate around “ultra-processed” foods, the technical challenges of solid-state fermentation, and how MATR’s streamlined one-step production can achieve cost advantages over traditional protein isolation or extrusion methods. Randi emphasizes the importance of delivering delicious, familiar food experiences to drive mainstream adoption, while highlighting how MATR’s approach could reshape both consumer perceptions and supply chains in the plant-based sector.