Since the sustainability and the health awareness play more and more important role on food consumption behavior, a new range of protein rich plant-based products are constantly arising into the market. Unlike the animal-based protein, these plant-based alternative products are often obtained from vegetable protein sources which often require a binding system to obtain proteinaceous food products. In many cases, the proteinaceous materials are more difficult to bind in a way that is processable, palatable and sensorially accurate which has been a challenge for the plant-based food industry.
After a lot of research, it was surprisingly found that a synergistic relation could be developed between our Avebe potato protein isolate (such as PerfectaSOL® S200 and PerfectaSOL® S 300) and mycelium-based protein fraction.
