Climate Smart Fungi Protein from the Swedish Agriculture

Purpose and goal

The aim was to develop innovative, tasty and climate smart examples of food products based on a fungi with high protein content. Within the project, four fermentations were included in order to test and optimize the taste and texture of the fungi from different substrates. We wanted to present new and exciting examples that we believe have potential to reach the market.

Expected results and effects

From fermentations with different substrates, the project resulted in a hamburger and finger food based on the protein rich fungi. In addition, we developed the dishes keeping the possibility of industrial up-scaling in mind.

Planned approach and implementation

The project included activities throughout the whole value chain. From raw materials and fermentation of the fungi to product development and identification of customer target group.