Spanish Retailer Eroski Develops Desserts Made With Fungal Protein as Part of Successful Collaboration

Spanish retailer Eroski has collaborated with Ausolan, Innomy, and the Leartiker Technology Centre to develop desserts and snack bars made with fungal protein, known as Delifungus. Eroski provided consumer knowledge and market trends, Ausolan facilitated industrial production, and Innomy created innovative formulations for the products. The project focused on using fungal proteins, which are said to be sustainable, requiring less water, space, and resources compared to other plant-based sources, and boasting a complete nutritional profile.

Eroski had previously launched a vegan range in 2023, in response to the growing demand for plant-based products in Spain. Innomy, on the other hand, had raised funding to scale its sustainable protein solutions, including meat alternatives using mycelium. The completion of the Delifungus project after a year of research and development showed the potential of fungal proteins in everyday food, with valuable insights gained into preparation and consumer acceptance.