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Mycoprotein is a high-protein food ingredient derived from filamentous fungi, primarily species like Fusarium venenatum. It's typically used as a meat substitute in plant-based products, but as a whole food it can be used in many food applications
No, mycoprotein is derived from different fungi and is not the same as mushrooms. It has a distinct taste and texture.
Mycoprotein is produced through a controlled fermentation process using filamentous fungi. The fungi are grown on a substrate, typically a carbohydrate-rich source, and other nutrients.
Yes, mycoprotein is vegan and vegetarian-friendly since it's derived from fungi and doesn't involve animal products.
Mycoprotein is a rich source of protein and fibres, low in fat, and typically contains no cholesterol. It can be fortified with essential nutrients.
Mycoprotein is often hypoallergenic, making it suitable for individuals with common food allergies.
Mycoprotein has a neutral taste but can absorb flavors during cooking. Its texture is often similar to meat, making it suitable for meat alternatives.
Mycoproteins are generally typically non-GMO (genetically modified organism), but it's essential to check specific food product labels for verification. Promyc® mycoprotein are always non-GMO!
Yes, mycoprotein are naturally rich in fiber, which can contribute to the texture and nutritional value of end products.
Yes, mycoprotein is versatile and can be used in various culinary applications, including cooking, baking, grilling and so much more.
Yes, there are various strains of fungi used to produce mycoprotein, leading to different product variations.
Mycoprotein production requires less land and water compared to traditional meat production, reducing its environmental impact.
Mycoprotein has a lower carbon footprint, reduced land usage, and lower water requirements compared to animal-based and plant-based proteins. Discover at our sustainable mission page and our recent SDG-report.
Yes, mycoprotein's resource-efficient production has the potential to contribute to food security by using less land and water. Mycoproteins can further be grown everywhere in the world thanks to controlled fermentation conditions that are independent of climate, climate change or local agriculture.
Mycoprotein is generally considered safe to consume, but like any food, individuals may have individual sensitivities or allergies.
Mycoprotein can be suitable for various dietary restrictions, including vegetarian, vegan, and gluten-free diets.
Mycoprotein often demonstrates superior sustainability metrics, including lower carbon emissions, land usage, and water consumption.
Yes, mycoprotein can be a valuable protein source for athletes and those looking to increase their protein intake.
Mycoprotein absorbs flavors well, so marinating or seasoning it can enhance its taste. It's also great for stir-fries, stews, and burgers and many more
Mycoprotein is expected to play an increasingly significant role in the plant-based food industry, providing sustainable and nutritious protein alternatives as global demand for such products continues to rise.
Promyc® mycoproteins are a minimal processed, whole-food ingredient derived from fungal fermentation, providing protein, fiber, and essential minerals and vitamins.
Due to its complete amino acid profile and digestibility, Promyc® mycoproteins can be used in high-protein applications like protein bars and high-protein food.
Promyc® is already applied in vegan cheese alternatives like cream cheese and Camembert-style products, enhancing texture and protein content without typical off-taste.
Yes, Promyc® mycoprotein can be used in pet food. It is a high-quality, protein-rich ingredient with an excellent amino acid profile, making it suitable for formulating both complete and complementary pet foods. Mycoprotein is also rich in fiber, low in fat, and easy to digest, offering functional benefits for gut health. As it is grown via fermentation, it provides a sustainable alternative to animal proteins, with consistent quality and supply.