CORDIS Project
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The project focuses on creating a sustainable and healthy alternative to meat through a novel fermentation technology that produces mycelium-based meat analogues. It aims to reduce environmental impact while improving taste and nutritional value.
In a public enquiry made by the European Commission, 80% of respondents were willing to reduce their meat intake to help reduce the emission of greenhouse gases (GHG), and 74% intended to change their diet to improve their health.
However, current meat analogues in the market are not a healthy alternative, since they are ultra-processed, full of binders and additives, and among their ingredients, we can find high amounts of sugars and sodium, maltodextrins or soy isolate, that are not indicated…
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