Fungi.

A new vegetable protein with local character.

SERVICES
Research and development of new products with fermentation techniques.

YEAR
2023

A growing trend for more plant-based food is forcing the sector to innovate and create new proposals with differentiated organoleptic qualities. We are not saying it, the consulting firm Kantar, through a report, concludes:

“The use of more nutritious and sustainable ingredients, plant-based, culinary techniques that provide added value to the dish and provide a balance of flavors, are some of the next trends.”

At Indaga we do not get carried away by trends, but we do get carried away by needs. We like to make lists, ours are not “to-do lists”, ours are called “needs list”, and when there is one that gets long we look at it with enthusiasm.

Initial challenge

The challenge is defined by the following needs to be met:

• Development of new products of plant origin.
• High nutritional and organoleptic value.
• Suitable for 5th range.
• With the ability to diversify territory products.
• Improve the acceptance of the final consumer through preparations and cooking techniques from the territory.
• Final product suitable for easy and attractive consumption.

Route

Working hand in hand with the Alícia Foundation in the development of new proposals, deepening the knowledge of different local matrices and traditional culinary techniques, with emphasis on fungal fermentations.

Conclusions

Els principals reptes que han guiat aquest procés han estat diversificar els productes de la regió, millorar l’acceptació del consumidor cap a certs aliments fermentats i desenvolupar un producte final segur i escalable. Com a resultat, hem creat una línia de tempeh a base de llegums locals, elaborats amb receptes tradicionals com la samfaina o el pisto, així com amb els escudellats. Aquests productes finals són llestos per consumir i no necessiten refrigeració.