New food from plant-based ingredients – a second wave alternative protein technology
Miracles can be made with food industry side streams and selected mycoprotein solutions. Squee is a second wave alternative protein technology project, developing food concepts based on patented mycoprotein technology and upcycling food industry side streams. The novel food concepts bring flavors of the Arctic Nature and pure Boreal Forests from Finland to your plate.
Demand for options to supplement diet with meat alternatives is increasing. It is expected that the growth in the market by 2026 will be 15,8%. At the same time various food grade plant-based side streams are generated by food industry in vast amounts.
Our production technique will transform food grade side streams into readily edible mycoprotein. With select Finnish arctic strains of gourmet fungi we can produce a ready to eat mycoprotein mass with texture of chicken and light umami taste with 26-28% protein content straight from the plant-based side streams almost with zero waste.
Our mycoprotein mass is inexpensive and fast to produce which means the production is easily upscaled. It has high dietary fiber content and anti-inflammatory capabilities. Due to its properties, EFSA, USDA or FOSHU health claims can be acknowledged if applied for.
The original taste of Finnish forests
Squee is a food initiative that enables people to enjoy their food care-free. Squee is climate-friendly, sustainably produced, and most of all nutritious and healthy. The mycoprotein mass has a texture with pleasant mouth feel, it is high in fibres and vitamin D, and it is sustainably produced. Most importantly, it tastes good. Compared to other alt-protein products, Squee concepts have very pronounced umami aroma and taste.
Squee team at Natural Resources Institute Finland (Luke) has developed and patented a mycoprotein technology called Bo’real Technology. Bo’real technology is fed by food grade side streams from the brewery industry. The secret of Bo’real technology resides in the biofermentation of brewery grains into high protein content meals.
The hero of the transformation is a gourmet fungal strain – Saimaa. Saimaa grows within the food ingredients and connects all the nutrients and flavors into one meal. These new technologies create concepts that are fueled by the organic signature mycoprotein, and tastes of pure forests.
Squee is a Research to Business project of Natural Resources Institute Finland funded by Business Finland. Luke’s expertise in circular bioeconomy, side streams and new foods from plant-based ingredients is showcased in FoodEx Japan 2023 event in Tokyo from 7th to 10th March. Read more: luke.fi/foodex
