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FUNGITIME

FUNGITIME

Application of fungi protein in the development of sustainable and healthy food products.

Context

Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged as a critical global challenge. In addition, the food industry remains focused on fulfilling consumer demand for products that meet or exceed their nutrition needs. Therefore, fungal biotechnology could become a driver for food ingredient production, especially for protein production that could accomplish both challenges via the development of healthy and sustainable food products.

Objective

FUNGITIME will develop food products based on the application of the ABUNDA mycoprotein, which reduces environmental impact, but maintains, or even increases, nutritional properties as well as consumer acceptance.

In addition, FUNGITIME will provide solutions for the future application of ABUNDA mycoproteins in the food chain by understanding their behaviour under industrial processing conditions.

Advantage of ABUNDA mycoprotein utilization:

  • High quality sustainable protein
  • Vegan, vegetarian, and flexitarian application
  • Healthy product
  • Lower protein production cost

 

This project will allow the creation of a broad range of food products like extruded snacks, fish-based products, pasta products, and dairy-free products and beverages.

Beneficiaries

The potential beneficiaries are consumers (sustainable, ethical and healthy product availability), the Food Industry (new ingredient sources and new markets) and the environment (zero waste, fewer GHG emissions and deforestation).

Partners

The following partners are involved in the project

3FBIO
MATIS
ANGULAS AGUINAGA
FRAUNHOFER
AZTI
PEPSICO

Project Lead

Esther Sanmartin
Institution

AZTI

Contact details

esanmartin@azti.es

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