Promyc is an innovative vegan protein ingredient that promises to revolutionize the food industry by providing a more sustainable alternative without compromising in taste, texture and gastronomic experience. The current trends in vegan and flexitarianism show how consumers worldwide are choosing to eat responsibly and care about reducing meat consumption in favour of plant-based alternatives. Through our food, and nominate meat consumption, we are using resources beyond the earth's limits, and consumers are more and more eager to chose resource-efficient choices, but are right now only offered similar products based on mostly soy and pea protein. Produced through fungi fermentation, Promyc is an extremely resource-efficient protein source, with a neutral taste and a natural texture. Compared to soy production, it emits 30% less CO2e, consumes 7X less water and 9X less land. Furthermore, its natural texture and umami tones reflect the mouthfeel of real meat better than textured soy products.
Promyc can be produced through a standard process using readily available raw materials sourced locally, but also, it has the possibility of a complete circular production with added sustainability benefits. With a complete circular production, it is possible to use side streams from the food industry that have low or zero value and grow the fungi-based ingredient from it, in this way effectively using resources that would otherwise go to waste.
In this project, we have validated and executed numerous feasibility studies of using Promyc as a vegan food ingredient, both technically but also in terms of market suitability, customer acceptance and economic feasibility.
