Fungu'it

By 2050, a 70% increase in global protein demand will outstrip current supply. The food system is a major GHG emitter and resource consumer. Alternative protein, face limitations: taste issues, environmental impact, and ultra-processing. Inflation drives consumers back to animal proteins, due to cost disparities. Existing plant and animal protein sources cannot meet future demand sustainably, necessitating innovation, environmentally friendly, and nutritionally adequate alternatives.
 

Fungu'it designs, develops, and produces functional and protein-rich ingredients through solid fermentation of upcycled agricultural by-products with fungi.

Our approach focuses on developing unique functional ingredients with specific benefits tailored to targeted products, contrasting with neutral, protein-rich alternatives that don't address ultra-processing concerns. By harnessing solid fermentation of upcycled by-products and fungi, we craft ingredients that naturally provide desired sensory and nutritional qualities, eliminating the need for synthetic additives and supporting cleaner, more sustainable food solutions.