Longève is First Shelf-Stable, Plant-Based Protein Brand
Douglas Kantner is a lifelong athlete, health and wellness advocate who has drawn on his decades of experience as a speaker, food formulator, and protein innovator to introduce his first-ever food brand, Longève.
Longève is comprised of plant-based protein crumbles, breadless breadcrumbs, and panko-style crumbs. Created to replace ground meat in favorite recipes, Longève Plant-based Protein Crumbles are made from nutritious pea protein and deliver 20g of protein per serving. They’re easily reconstituted in hot water for five minutes for use in everything from chili and tacos to Bolognese sauce and sloppy Joes. Kantner designed the Longève brand to give flexitarians, vegetarians, vegans, and even carnivores the plant-based protein they’ve been waiting for, and research shows the market is ready.
“The pandemic has made us cook at home a lot more, which has inspired a lot of creativity in the kitchen,” said Kantner. “Longève is a great example of the evolution of plant-based protein because our foods feature clean, pure ingredients, free of pesticides, preservatives, additives, and GMOs, and don’t sacrifice texture or taste. They have the unique ability to take on the flavor of the cuisine they’re used in.”
Kantner is committed to changing the reputation of plant-based foods, including meat alternatives. “I want to get away from the notion that just because something is healthy, it can’t taste good. Our foods benefit health, promote sustainability, and deliver convenience fit for all lifestyles.”
Kantner has 30 years of experience working within the global food industry with an emphasis on nutritional products with a concentration in plant-based and dairy proteins. Over the course of his career, he’s taken a leading dairy protein company from $0 to over $120 million in annual revenue. He understands the manufacturing and distribution of dairy proteins, casein, whey protein, cheeses, and packaged private label nutrition products. His diverse background in the protein industry led him to explore the world of plant-based proteins and he recently received a Plant-Based Nutrition certificate from Cornell University. He is versed in speaking on the evolution of protein, plant-based protein formulation, plant-based proteins for the athlete, and the growth of shelf-stable, plant-based proteins and their popularity during the pandemic.