Fungi ingredients for the food industry
French start-up Fung’uit is developing fungi-based ingredients for the food industry. Based in Dijon, the start-up is leveraging solid-state fermentation technology to make its protein powders and textured ingredients.
Fung’uit’s ingredients are not made from mycelium, alone. The start-up is using the ‘whole substrate’, CTO Jeanne Baudevin explained at SIAL. Its first ingredient to market is made with a ‘known’ fungi strain and a ‘known’ substrate, and as such, won’t be classified a Novel Food under EU legislation.
Further down the line, however, using different strains and substrates may require Novel Foods regulatory approval, suggested Baudevin.
Fung’uit is particularly interested in developing ingredients for the snacking and plant-based meat categories.
