Schouten makes meat alternatives with mycoprotein

Schouten Europe introduces mycoprotein as the new base for its range of meat substitutes. This move aligns with their commitment to producing nutritious, minimally processed products with a low environmental footprint.

Mycoprotein, a protein-rich ingredient derived from fungi, forms the cornerstone of this new product line. Specific Fusarium fungi are cultivated using a sustainable carbon source such as glucose. During this process, they develop a fibrous structure similar to the texture of meat, which can then be utilized in various meat substitutes.

Health benefits

This nutritional component offers significant advantages. Being a complete protein source, it contains all the essential amino acids required by the human body. Additionally, it is naturally low in fat and cholesterol, making it a healthy option for consumers looking to reduce their intake of these substances.

New products in the market

The first products launched by Schouten with mycoprotein are a nugget and a cube, both intended as chicken substitutes. Until recently, Quorn held a monopoly on mycoprotein, but with this raw material now more widely available, Schouten is seizing the opportunity.

Focus on sustainability

According to CEO Peter Schouten, this development is a key step in their vision to promote products with a low ecological footprint. Mycoprotein requires less land and water than alternatives like soy and produces significantly fewer greenhouse gases. This aligns with the growing need for sustainable food solutions, particularly in light of the expected increase in the global population to 9.7 billion by 2050.

Schoutenfood.com