Innovating in sustainable and healthy alternative proteins

After a year of work, the JASON project - Promotion of healthy and sustainable food (JASangarri eta OsasuNgarri) has come to an end.

Led by Ausolan, a leader in the collective catering sector, and in cooperation with Eroski, one of the main distributors in Spain, this project presented several challenges such as the development of plat-based solutions based on protein-rich ingredients obtained from fermented mushroom biomass. The initiative has been financed by the Mondragon Science and Technology Plan, where Leartiker has been the technological partner responsible for the technical execution of the project. 

Plant-based foods with high protein value

In collaboration with the start-up INNOMY, the aim of this initiative has been to produce and extract an ingredient rich in fungal protein from biotechnological processes, which can be used as an ingredient in the preparation of plant-based foods with high protein value. To this end, work has been carried out to obtain a quality protein, with an improved amino acid profile and optimum techno-functional properties for inclusion in different food matrices.

The project has improved the purification and stabilization of proteins using methods such as spray drying, obtaining an ingredient ready for use in the development of new food products. This part of the process has been carried out in collaboration with the company EKONEK.

Leartiker has also worked on the development of food products of various types on a pilot scale by dosing the new protein obtained to achieve solutions for the ready meals, pastry and bakery products and vegan desserts sectors. Some of the products developed have been a nut and oat granola, vegan meatballs or a vegan brownie. Products with great potential in the market that respond to the current demand for protein-rich foods.

Growing demand for protein-rich foods

The market for protein-rich foods is experiencing significant growth over the last few years due to key factors such as health awareness, changing eating habits, a preference for vegetable proteins and increased consumption of ready-to-eat and easy-to-prepare products.

In response to this demand, Ausolan and Eroski seek to promote healthier and more sustainable food. For this reason, they believe that the knowledge generated within the framework of the project on the production and extraction of fungal proteins could revolutionise the food market and contribute to a more sustainable future.

At Leartiker we continue to work on projects together with companies in the food sector in Mondragon Group to develop initiatives that seek to improve the health properties and sustainable production of the food produced in our environment.