At Future Farm, our mission is to change the way the world eats. We believe in the power of plant-based foods and want to make it accessible to as many people as possible. We want to be the first choice consumers turn to for great tasting plant-based products. Specifically, we aim to change the way people eat meat by democratizing plant-based products and offering products that are comparable to traditional meat in terms of taste, texture and juiciness. Choice can’t be limited by price or harsh ingredients, so we’ve made it a no-brainer: Future Farm is for flexitarians who are looking for healthy but importantly, tasty plant-based protein.

Future Farm is a Brazilian-based startup born in 2019, in one of the major meat-consuming countries in the world. Founded by Marcos Leta, it created a market that didn't exist in Latin America and today it is the no. 1 plant-based meat brand there. We currently sell our products in 28 countries around the world and we’ve recently entered North America and are bringing our passion for the future and quality ingredients to consumers all over the world. 

At Future Farm, we select a few top quality ingredients for flavors that sing - and never include artificial ingredients, GMOs, or antibiotics. We only use clean and wholesome ingredients like chickpeas, soy, peas, natural spices, coconut oil, canola oil, salt and beet.

Our products are exactly what set us apart. Straight from the freezer or refrigerator, our products are ready to be seasoned, cooked, and enjoyed. We currently sell Future Beef, Future Burger, Future Meatballs, and Future Sausage. All of which are certified Vegan, Gluten-Free, Non-GMO, Halal, Kosher, and Roundtable on Responsible Soy.

We’re passionate about one thing – the future. So whether we’re protecting and upholding our future for younger generations, leaning into the technology of the future, or simply knowing that the future is ever evolving just like us, Future Farm aims to be a product for everyone. Our vision is simple: a world where people choose to eat more plants, not animals. Through this lens, we see a bright future - one that is kinder to our planet, simpler and healthier for our bodies, and composed of a community of plant-based eaters. 

In fact, we’ve recently announced that our Future Burger is 100% carbon-neutral, meaning that for all the carbon we’re producing, we’re also absorbing. With the help of Climate Partner, we’re tackling deforestation in our home country of Brazil. Further, we’ve taken and will continue to take steps to improve our climate footprint. With our biodegradable and recyclable packaging, Future Farm truly believes that the future is all we have so why not strive to make it a better place.

Future Farm is vertically integrated, meaning we own everything we do from sourcing, manufacturing, and production. This is a crucial part of why our products are ever-changing – we take feedback to heart and listen to our customers to ensure that we are delivering the finest plant-based protein on the market. Through proprietary technology, the use of artificial intelligence to help study the composition of molecules found in meat, and sensory testing to calibrate the optimal amount of each ingredient, Future Farm offers 100% natural yet tasty products.

What many people don’t know is that plant based meat is often produced at a meat packing plant using the same process of grinding and producing patties as would be used for animal meat. Co-Founders Marco Leta & Alfredo Strechinsky found no quality in the production of plant based meat and set out to change that. They created a proprietary process to create plant based food to get the ultimate taste and texture. Rather than dumping all the ingredients into a meat grinder at the same time, their system consists of adding certain ingredients at specific times, temperatures and wait times to create the best product. Future Farm never skimps on ingredients and creates deep relationships with its suppliers to get cutting edge ingredients instead of getting what’s cheapest. By using technology that isn’t mainstream in food and won’t be for the next years to come, Future Farm is bringing the future of food to life now.

Smoked Gouda & Shroom Burger

Burger Ingredients:

• 1 pkg Future Farm grounds
• 1 tbsp organic extra virgin olive oil
• ¼ tsp Herbamare

Roasted Shroom Ingredients:

• 1 small cluster organic oyster mushrooms
• 1 tbsp organic extra virgin olive oil
• ¼ tsp Herbamare
• 1 tsp organic Italian seasoning blend
• 1 cup BioItalia organic balsamic
• Root Veggie Fries Ingredients:
• 1 cup Cooking Greens Tri-Colour Fries
• 1 pinch sea salt

Burger Toppings (optional):

• 2 Ace sesame burger buns
• 2 tbsp Earth Island mayonnaise
• 3-4 leaves Local Leaf butter lettuce
• 2 slices organic tomato
• 2 slices Earth Island smoked Gouda

Instructions:

1. Season Future Farm grounds with extra virgin olive oil and Herbamare and shape into two patties.
2. Heat oven to 375°F.
3. Combine all ingredients for roasted mushrooms in a mixing bowl and place on a lined baking sheet. Roast for 12-15 minutes or until edges crisp. Set aside.
4. Prepare veggie fries in an oven or air fryer as per package instructions. Season with sea salt.
5. Cook burger patties on pre-heated grill to an internal temperature of 160°F.  Top with smoked Gouda.
6. Toast bun lightly on same grill and assemble your burger with preferred toppings.

Baja Burger

Burger Ingredients:

• 1 pkg Future Farm grounds
• 1 tbsp organic extra virgin olive oil
• ¼ tsp Herbamare

Pickled Red Onion Ingredients:

• 1 ¼ cup organic apple cider vinegar
• 1 cup water
• 4 tbsp organic cane sugar
• 2 tbsp sea salt
• 1 organic red onion, peeled & sliced in ½” rings
• Lime Crema Ingredients:
• 1 tub Wild Creamery sour cream
• 1 tbsp lime juice

Burger Toppings (optional):

• 2 Ace sesame burger buns
• 2 tbsp Earth Island mayonnaise
• 3-4 leaves Local Leaf butter lettuce
• 2 tbsp Mad Mexican guacamole
• 2 tbsp Mad Mexican pico de gallo

Instructions:

1. Season Future Farm grounds with extra virgin olive oil and Herbamare and shape into two patties.
2. To make the pickled red onions, combine vinegar, water, sugar, and sea salt in a small sauce pot and bring to a boil. Add sliced onion and let cool to room temperature.
3. To make the lime crema, remove lid from sour cream and add lime juice. Stir well.
4. Cook burger patties on pre-heated grill to an internal temperature of 160°F.
5. Toast bun lightly on same grill and assemble your burger with preferred toppings.