Fungi Protein Desserts

Eroski and Ausolan have announced a partnership for the Delifungus project that will see fungi used as the basis for desserts and snack bars that prioritize sustainability and nutrition. The project sees mycelium used for the various food items that put the fungal proteins in the spotlight, which can be produced with less water, space and resources than other leading plant-based protein sources commonly used. The ingredients also feature a complete nutritional profile to give them an even stronger edge over the competition.

Ausolan commented on the Eroski and Ausolan Delifungus project saying, "After a year of collaborative research and development, the Delifungus project has been successfully completed. We have seen how this innovative ingredient can be incorporated into everyday food, and have gained valuable learnings about its behavior during preparation and consumer acceptance.”