Eroski develops innovative desserts made with fungal protein

Spanish supermarket chain Eroski, in partnership with catering leader Autoland, biotech company Innomy and Leartiker Technology Centre, has successfully completed the Delifungus project to develop desserts and snack bars made with fungal protein.

The Delifungus project explored how to convert protein from fungal biomass into plant-based foods

This article is available for reading in Trade magazin 2025/4.

Fungal protein has the advantage of requiring less water and space to produce than other plant protein sources, while offering a complete nutritional profile. //