Spanish Retailer Eroski Develops Desserts Made With Fungal Protein as Part of Successful Collaboration
Spanish supermarket chain Eroski has partnered with catering leader Ausolan, mycelium specialist Innomy, and the Leartiker Technology Centre to develop desserts and snack bars made with fungal protein. Called Delifungus, the project has recently been completed following a year of research. It has explored how protein extracted from fungal biomass could be used to produce delicious, balanced, and accessible plant-based foods. Eroski contributed its knowledge of consumers and market trends, while Ausolan used its experience in industrial production to facilitate the scalability of the processes developed. Meanwhile, Innomy helped to create innovative formulations to optimize the nutritional and functional profile of the products. Sustainability is a key part of the project, since fungal proteins are said to require less water, space, and resources than other …
