Naplasol to introduce Promyc mycoprotein range at Food Ingredients Europe

Naplasol, a leading player in sustainable protein development and a part of the VEOS group, will be unveiling its new Promyc mycoprotein range, featuring Promyc S110 and Promyc L100, at Food Ingredients Europe (FIE) in Frankfurt, Germany (19-21 November 2024). This launch represents a significant expansion into the plant-based and hybrid protein markets, in response to the rising demand for nutritious and versatile meat alternative solutions.

Promyc is a fungi-based protein that provides a complete amino acid profile, offering comprehensive nutrition and a high fiber content. These attributes make it a valuable ingredient for food producers focused on creating sustainable meat alternatives, hybrid products, and nutritious snacks. Promyc S110 has been developed with a fine texture for seamless integration in sauces, spreads, and processed foods where smooth consistency is essential. In contrast, Promyc L100 features a chunkier texture that resembles the mouthfeel of traditional meat, making it ideal for plant-based burgers, nuggets, and sausages. This range of textural options provides food producers with the flexibility to meet diverse product requirements and adapt to consumer preferences across various food categories.

Lowie Vanholme, Naplasol's Commercial Director, commented on the purpose and potential of this product line, noting that, "Promyc is designed to provide both nutrition and functionality, enabling food producers to create products that not only taste good but also support a more sustainable food future." The launch of Promyc underlines Naplasol’s commitment to delivering high-quality, environmentally friendly protein solutions. Compared to traditional meat production, fungi-based proteins such as Promyc require significantly fewer resources, leading to a reduced environmental footprint. This approach aligns with an industry-wide shift as both producers and consumers increasingly seek out options that contribute positively to health and environmental goals.

Wim Slee, Co-CEO of VEOS Group, shared his enthusiasm for the future of mycoprotein, stating, "We are proud that we can continue the story of Mycorena, as we strongly believe in the future of mycoproteins. Mycoproteins are clearly a sustainable protein alternative, with a lower CO2, land, and water footprint compared to other plant-based proteins." These remarks highlight the company’s vision of integrating mycoproteins as a staple in the food industry, where sustainable options are becoming central to the modern food ecosystem.

At Food Ingredients Europe, attendees can visit Booth F2, where Naplasol will showcase the versatility of Promyc mycoprotein across diverse food applications. Naplasol’s culinary team will demonstrate how Promyc S110 and L100 can adapt to various formats and cooking methods, underlining the ingredient's broad applicability in multiple product categories, from high-protein snacks to classic meat alternatives. This hands-on showcase will give food professionals a closer look at how Promyc can serve as a dynamic ingredient solution in their product lines.

Promyc provides a complete protein source, delivering all essential amino acids needed for balanced nutrition. The natural fiber content in Promyc supports digestive health and enhances the eating experience, offering both nutritional and functional benefits. Designed for adaptability, Promyc fits seamlessly into applications that range from meat substitutes to sauces and snacks, while maintaining quality in both texture and taste. The production of Promyc is also resource-efficient, making it a low-impact protein source that supports more sustainable food production practices compared to animal-derived proteins.