Fungi, Mushrooms & Mycelium

Finnish Startup Three Mushketeers is Redefining Plant-Based Taste with Mushroom Waste

Three Mushketeers is a food tech startup from Helsinki Finland, working to revolutionize the taste of plant-based foods by using sustainable, clean-label ingredients derived from mushroom waste. 

Emmi Korjus, Emma Kynkäänniemi, and Ida Nikkilä, experts in food technology, food chemistry, and nutrition science, co-founded the startup with a mission to address the main challenges faced by the vegan food industry: tastelessness and off-flavors.

“By creating savory ingredients, we help food companies offer tastier options to consumers”

According to the team, despite the growing popularity of sustainable eating and veganism, 60% of consumers still dislike the taste of these products. However, Three Mushketeers says its innovative product offers a straightforward solution.

Three Mushketeers logo
© Three Mushketeers

Masking off-flavors

Using a proprietary technology called “remush,” the startup processes by-products of mushroom cultivation into a savory powder that is said to effectively mask off-flavors in plant proteins while enhancing the overall taste of plant-based products. 

Initially, the team planned to produce mycoprotein, but after speaking with industry representatives, they realized that plant-based food companies are seeking options to enhance the taste of products.

“At Three Mushketeers, we want to ensure that consumers don’t have to compromise on taste when purchasing plant-based foods. By creating savory ingredients, we help food companies offer tastier options to consumers,” says the startup.

One of Three Mushketeers's co-founder speaking at an event.
© Three Mushketeers

A flavorful  future

After participating in various food tech accelerators and securing funding from the University of Helsinki Funds, Three Mushketeers is now raising €200,000 to improve its product, expand its portfolio with other upcycled ingredients, and grow its team.

The startup, which was also part of the University’s Nexus incubator, says that its initial ingredient prototype has received positive feedback and attracted the interest of an industrial partner, prompting the team to refine and create a second prototype for testing.

“The investment was very significant to us, as without it the company’s journey could have ended before it really even got started. It felt easy to accept a reliable university as the first investor,” Korjus told Kati Salmivaara from the University of Helsinki news.

“We believe in a flavorful future,” say the founders.

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