Plant-based desserts with fungal porotein for a healthy and responsible diet

Ausolan, a leader in the collective catering sector, and Eroski, one of the main distributors in Spain, have carried out a project together with the start-up specialized in mycoprotein, Innomy, and the Leartiker Technology Centre, specialized in Food Technology, to design vegan protein desserts using protein extracted from fungal biomass as a key ingredient.

After a year of collaborative work, the project called Delifungus has successfully culminated, marking a milestone in food innovation by developing vegan protein desserts with the aim of responding to the growing demand for healthy and sustainable products. To this end, the partners have received funding from the Basque Government through the Berriker 2023 programme.

Demand for vegan and protein products

In order to ensure the success of the new products to be developed, the first steps of this food innovation project focused on carrying out an exhaustive market study that revealed a significant increase in the demand for vegan and protein products. The data obtained after the study showed a scenario in which more than 80% of consumers identify with plant-based, plant-based and high-protein diets.

Thus, 32% of the consumers consulted identified themselves as flexitarians (they follow a vegetarian diet in a flexible way), 29% as vegetarians (they do not consume meat, but do consume animal products) and 22% as vegans (a diet free of animal products). When asked about their motivations for choosing their diet, the majority answered that they choose these diets for animal welfare, environmental and health reasons.

Plant-based desserts

With a clearer map of the dietary choices of consumers in the Basque Country, it was decided to develop varieties of plant-based desserts, a food category that has a specific and growing demand. Many vegan, vegetarian and flexitarian consumers are looking for desserts that respect their diets, as the traditional dessert market (made with dairy and eggs) is still predominant.

Vanilla and chocolate creamsicles and creamy rice were the three varieties that were defined for the novel food development process. Vanilla and chocolate are two of the most popular flavours among all consumers, which facilitates the acceptance of new vegan and protein versions. On the other hand, creamy rice pudding is a variant similar to rice pudding, a traditional dessert that is very popular among the population.

The new products developed were subjected to consumer tests, obtaining excellent acceptance by consumers, who highlighted their potential interest in incorporating these protein desserts into their daily diet.

Fungal protein

In the development phase of the desserts, it was decided to incorporate protein extracted from fungal biomass, an innovative and environmentally friendly alternative to animal proteins with multiple health benefits. Not only does this ingredient offer a complete nutritional profile, but compared to other plant protein sources (such as soy or rice), it has a low environmental impact due to its reduced use of natural resources (fungi can be grown with very little water and take up little space). In addition, they grow quickly and require less use of pesticides or fertilisers compared to other crops.

Keys to success: strategic collaboration and innovation

For all these reasons, the desserts developed within this initiative meet the highest nutritional and sensory standards, ensuring a creamy texture and innovative flavours that delight consumers.

The success of the Delifungus project reaffirms the importance of strategic collaboration and innovation in the food industry. The growing demand for protein and sustainable products is a reality, and projects such as Delifungus are essential to meet consumer expectations and promote a healthier and more sustainable future.