Meet Promyc® at Fi Europe 2026
17-19 November 2026 | Frankfurt, Germany | Booth 30F26
Discover Promyc®, a naturally fermented mycoprotein ingredient produced at Naplasol for food manufacturers looking to create better products without compromise.
Promyc combines high-quality protein, naturally occurring fibre, neutral taste and versatile functionality in one ingredient. Produced in Belgium at industrial scale and backed by the VEOS Group, Promyc helps food manufacturers develop products that consumers genuinely enjoy eating.
Whether you are developing active nutrition products, hybrid meat concepts, dairy alternatives or protein-enriched foods, our team looks forward to meeting you at Fi Europe 2026.
Why Promyc®?
Most protein ingredients focus on protein alone. Promyc is different.
Our naturally fermented mycoprotein delivers far more than protein by combining nutrition, texture and functionality in a single ingredient.
No compromise on taste
Promyc has a neutral, savoury taste profile and helps create products with the authentic taste experience consumers expect.
No compromise on texture
The naturally developed fibrous structure contributes to juicy, appealing textures across a wide range of food applications, especially in the hybrid meat and meat alternative product design.
No compromise on nutrition
Promyc is rich in protein and fibre and can support nutritional improvement across multiple food categories.
No compromise on scalability
Promyc is produced at industrial scale in Belgium and supported by the VEOS Group.
Discover Promyc® Applications
Active Nutrition
No compromise, better than just protein. Promyc is a naturally fermented mycoprotein for active nutrition applications.
Benefits include:
- High-quality complete protein
- Naturally rich in fibre
- Naturally occurring minerals, vitamins and bioactives like spermidine
Promyc helps developers create products that deliver more than protein alone.
Hybrid Meat
Promyc supports hybrid meat innovation by helping manufacturers reduce meat content while maintaining authentic taste and texture.
Benefits include:
- Cost optimisation within current processing set-up
- Improved nutritional profiles
- Authentic meat taste and texture
Examples include hybrid beef and/or pork burgers, chicken schnitzels, frikadelle and pork cold cuts.
Dairy & Dairy Alternatives
Promyc can contribute protein, fibre and functionality to dairy and dairy-free applications.
Examples include:
- Protein-enriched yoghurt concepts
- Dairy innovation projects
- Vegan cream cheese concepts
- Dairy alternative development
The ingredient supports creamy textures, nutritional improvement and formulation flexibility.
Visit us at Fi Europe 2026
Fi Europe 2026
📅 17-19 November 2026
📍 Frankfurt, Germany
🏢 Booth 30F26
Meet the Promyc team and discover how naturally fermented mycoprotein can support your next product development project.
No compromise, better than just protein.
Contact
Commercial enquiries & samples :
sales@naplasol.com
Press & Marketing
lowie.vanholme@naplasol.com