We create fungi-based solutions with our unique approach that maximizes the potential of the entire organism, with a specific focus on the fungi's root: mycelium.
Fungi has fast growth rates, which allows for quick biomass and protein production compared to traditional agricultural crops.
Fungi can be cultivated indoors under controlled conditions, allowing for year-round productions independent of external environmental factors.
Using fungi enables us to achieve substantial biomass and protein yields per substrate or media unit. This efficiency is key for optimizing the use of resources and ensuring scalability.
Consumers crave the texture, taste, and nutrition found in animal proteins, and fungi emerges as the ideal alternative with its filamentous fibers, umami flavor, and high nutritional value.
Fungi thrive on a variety of substrates, including agricultural and industrial waste products, enabling us to contribute to the circular economy and play a role in promoting sustainability.
While fungi has been a familiar ingredient for industry professionals and consumers, its potential applications have been limited. Until now.
After much research, we chose a specific protein-rich fungi strain to grow our mycelium.
With our biomass fermentation technology, our mycelium grows to its maximum potential in a cost-efficient way.
Its fibers offer a texture and taste similar to animal meat, and it's highly nutritious.
With our mycelium ready, we unlock delicious applications and innovative solutions.
After our fermentation process, we grow a highly nutritional mycelium (the root structure of fungi) that allows us to replicate the fibrosity, texture, and umami taste of animal meat. Introducing our first application: a whole-cut chicken breast, Libre Chicken.
