Complete and durable fungal protein produced by biotechnological fermentation.
Protein produced by fermentation of the mycelium of the fungus Fusarium venenatum. It is a complete protein source developed in the laboratory since the 1980s.
Mycoprotein is obtained by cultivating a fungal microorganism in controlled aerobic fermentation, allowing for rapid and efficient production. This process requires minimal land and water compared to animal husbandry. Mycoprotein contains all essential amino acids and offers an remarkably similar texture to meat. It is processed into various food products like meat alternatives and nuggets. Its environmental footprint is particularly low due to the exceptional protein yield of the fermentation process.
Source of complete protein and dietary fibres supporting satiety and muscle recovery.
Prioritize natural products without unnecessary additives and introduce them gradually into your diet to test your digestive tolerance. Associate them with fibre-rich vegetables to optimize intestinal transit.
Mycoprotein offers a durable and complete protein alternative with an exceptionally low ecological footprint.
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