Naplasol, a Belgian-based protein manufacturer under the VEOS group, is launching its newly acquired Promyc mycoprotein line at the Food Ingredients Europe (FIE) event in Frankfurt next month.
This marks a milestone for Naplasol following its August acquisition of the Swedish mycoprotein company Mycorena, which had halted the construction of its production facility and entered bankruptcy earlier this year. With the acquisition finalized, Naplasol has taken over the production of Promyc, Mycorena’s flagship mycoprotein, at its industrial plant in Bree, Belgium.
“Our aim is to inspire the food industry with new possibilities”
The Promyc line now includes two new mycoprotein products, Promyc S110 and Promyc L100, both designed as adaptable, high-quality alternative protein options for the food industry. According to the company, these variants are engineered to offer versatility in taste and texture, catering to a wide range of food applications.
“After our acquisition of Mycorena, we’re taking the next step by offering Promyc S110 and Promyc L100 to the entire food processing industry,” stated Lowie Vanholme, Naplasol’s Commercial Director.
Promyc S110 has a fibrous, juicy texture with a neutral flavor, positioning it as a flexible ingredient in applications that benefit from a subtle taste profile. Meanwhile, Promyc L100 features a denser fibrous structure, adding a unique mouthfeel to products where texture is a priority. Both products are rich in protein and dietary fiber, low in fat, sodium, and cholesterol, and offer a complete amino acid profile, aligning with current consumer trends for nutritious, functional ingredients.
Expanding applications
Naplasol sees mycoprotein as a key component in meeting consumer demand for sustainable protein sources across diverse categories. Beyond traditional meat alternatives, Promyc targets hybrid products, combining plant-based ingredients with animal proteins to create adaptable food solutions. The Promyc mycoproteins, characterized by a neutral taste and off-white color, also integrate easily into cheese alternatives, vegetable-forward dishes, protein-enriched bars, and even dairy-free frozen desserts.
“At this year’s Food Ingredients Europe, we’re excited to demonstrate the full potential of our Promyc mycoproteins by showcasing their versatility across applications beyond traditional meat alternatives,” commented Wim Slee, CEO of Naplasol.
At FIE 2024, Naplasol’s Booth F2 in Hall 3.1 will feature a variety of mycoprotein-based samples, including cheese and meat alternatives, as well as dips and spreads rich in vegetables. The exhibit will highlight the functional adaptability of Promyc products across both savory and sweet applications. Vanholme continued, “Our booth showcases just a glimpse of what is possible with Promyc, and we’re excited to inspire our customers and work together towards a more sustainable food future.”
Advancing protein solutions
Representing VEOS Group at FIE 2024, Naplasol is co-exhibiting with VEPRO, another VEOS subsidiary, further underscoring VEOS Group’s commitment to advancing protein technology for food, feed, and pet food industries. Established in 1974 and headquartered in Belgium, VEOS Group specializes in animal protein production for various global markets.
Slee comments, “Our aim is to inspire the food industry with new possibilities—from protein-enriched cheese to vegetable-rich concepts—that highlight Promyc as a transformative ingredient for both savory and sweet innovations.”
