Sprouted legume mince now established in half of Sweden’s municipalities
Swedish municipalities are showing growing interest in domestically produced plant-based protein for public meals. For Greenfood’s investment in this segment, the past year has marked a clear breakthrough. One year after launch, Ahlströms’ sprouted legume mince has now been procured by 140 municipalities, and products developed together with SimSuFoodS are included in 150 municipal agreements.
"This is strong confirmation that we are developing products that meet market needs. We have worked consistently with our method, with passion and backed by research—not just as a business, but because it is the right thing to do and our responsibility as a food producer", says Felix Strandvik at Ahlströms.
According to Felix Strandvik, this rapid establishment is unprecedented. In just one year, the products have become an option in half of Sweden’s municipalities. The combination of Swedish-grown raw materials, domestic production, high nutritional density, long shelf life, and ease of preparation makes the product particularly attractive for public kitchens—while also contributing to strengthened food preparedness.
The increased focus on domestic food production is shaping the entire industry. In March 2026, the report Green Upscaling was presented, in which leading stakeholders highlight the need to develop Swedish production. Plant-based proteins are identified as a key part of this transition.
At the same time, demand from the public sector shows that kitchens are ready to scale up the use of plant-based ingredients in practice. Experience from municipalities indicates that the dishes are well received by diners, and that pricing plays a decisive role in the choice of ingredients.
"The products are not only used in fully vegetarian dishes. We are seeing a clear increase in so-called hybrid solutions, where, for example, sprouted legume mince is combined with animal-based mince. This provides both cost efficiency, a good flavor profile with natural nuttiness, and a good texture", says Felix Strandvik.
