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Next Generation Alternative Protein Technology

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Researchers at Natural Resoures Institute (Luke) have developed a new mycoprotein technology where sustainability, nutritional values, and good taste and texture meets. This approach unites sustainability, nutritional excellence, and unparalleled taste and texture, all stemming from food-grade side streams sourced from the brewery industry. 

The challenge: Current limitations in alternative proteins

The first wave of alternative protein products are focusing on providing non-animal protein to replace animal protein as in liquid or minced form food imitations. 

However, these products are lacking many of the benefits prioritised by the consumer:

  • Taste
  • Texture
  • Nutritional values
  • Environmental impact
  • Price

This is slowing down and prohibiting the transformation of the big majority.

Our solution: Advancing alternative protein production with mycoprotein innovation

Natural Resources Institute Finland (Luke) is preparing the commercialization of a new technology platform, combining multiple fields of research, that enables cost efficient production of biomass from industry side streams and mycoproteins from unique Arctic fungi strains.  

Benefits with Squee

Squee represents a groundbreaking food initiative designed to offer people a worry-free dining experience, where sustainability, nutrition, and health seamlessly coexist.

Production

  • Unique technologies combined 
  • Unique fungi alternatives without moldy aftertaste
  • Lower cost of production
  • Multiple food applications available

For the consumer

  • More real taste
  • More real texture
  • Good nutritional values
  • Health benefits
  • Climate friendly
  • Affordable

We are eeking partners and investors dedicated to elevating taste, texture, nutrition, and sustainability in culinary innovation. Want to learn more about Squee's potential? Let's connect!​

Squee is a Research to Business project funded by Business Finland and Natural Resources Institute (Luke)