Development of a range of prepared protein dishes of fungal origin.

In developed countries the consumption of protein of animal origin per capita is higher than the quantities we need from a nutritional point of view, which has important consequences in terms of environmental impact.

It is necessary to replace animal protein by vegetable in order to rebalance the sources of protein origin in the diet to reduce these negative impacts.

The PROTEFUNGI project aims to research and develop new products of vegetable origin with high protein content obtained from fungal production. The aim of the project is to develop new products that are healthier and more socially and environmentally sustainable compared to meat of animal origin.

Therefore, PROTEFUNGI is considered as a project that encompasses all the links of the food chain, from the production of raw materials at the level of fundamental research (INNOMY) to marketing (EROSKI), through industrial production (AUZOLAN). It should also be noted that Leartiker, an agent of the Basque Science and Technology and Innovation Network (RVCTI), will also participate in the project.