GRO, a Dutch company crafting vegan, vegetarian, and blended products from the circular production of oyster mushrooms, announces it will debut two vegan products — the bitterball (bitterballen) and croquettes — at the upcoming hospitality trade fair Gastvrij Rotterdam.
The oyster mushroom snacks feature a revamped recipe of the original products, including fresh celeriac, a crispy panko coating, and a creamy ragout. Since the fungi add natural umami and a meaty bite, the snacks deliver a satisfying texture and are said to be “irresistibly tasty.” In addition, they are a convenient snack: “Four minutes in the fryer, and you’re ready to indulge!” GRO emphasizes.
“Everyone can enjoy these plant-based snacks, whether you’re an omnivore, vegetarian, flexitarian, or vegan”
Compared to the previous products, the bitterballs have remained at 30 grams each, while croquettes have increased to 80 grams. Meanwhile, the mushroom specialist points out that “due to the associated economies of scale,” they are more affordable despite rising raw material prices.
“Serve them with mustard, or go gourmet with caper mayo for the bitterballen, and the croquette on a bun with pickles, arugula, and kewpie mayo. And the best part? Everyone can enjoy these plant-based snacks, whether you’re an omnivore, vegetarian, flexitarian, or vegan,” the brand suggests.
A go-to brand for food professionals
GRO was founded in 2011 by Jan Willem Bosman Jansen, inspired by the sustainable possibilities of circularity. Committing to repurposing waste, GRO collects coffee grounds from cafes and caterers in collaboration with wholesalers and repurposes them for growing oyster mushrooms. After cultivation, the mushrooms are transformed into various products, including croquettes, ragout rolls, carpaccio, crisps, and burgers.
GRO plans to expand its operations by investing in existing products, developing new concepts, and collaborating with retail, catering, and food service partners.
The company aims to position itself as a go-to brand for food professionals, offering a range of circular products that are delicious and have minimal ecological impact.
The footprint of oyster mushrooms
Another player in oyster mushroom-based products is the Belgian company BonRill, which offers many options, from salads to pâtés and sauces to meat alternatives. In the UK, MYCO also cultivates its own produce on a vertical farm to make oyster mushroom protein for plant-based and blended meat.
“With the GRO bitterball or kroket, you save half the water, two-thirds of the CO2, and one-third of the land needed compared to an average meat bitterball (Dayrize 2024),” the Dutch company states.
Following Gastvrij Rotterdam, the snacks will launch at Sligro, Bidfood, Hanos, InstockMarket, Hocras, Horesca, and VHC.
