We shifted away from the banana meat concept but gained two crucial insights. Firstly, the texture of a meat substitute is vital, lacking in many vegan options. Secondly, customers prefer clean, natural ingredients without additives. Utilizing the natural fibrous texture of banana peel, we achieved a meaty yet vegan texture. Despite encountering various issues with banana peel, we discovered a solution in fungi. A particular fungus, forming a fibrous structure during growth, proved promising. Additionally, we found a cost-effective way to grow it using leftover food industry materials. At first, we planned to sell it as a protein ingredient. But because there are so many protein options already, selling it was tough.

 

We discovered that food scientist are just overwhelmed and loose too much time looking of the right alt. protein. That's why we created ProteinMatch. It helps food scientists quickly find the right proteins, making product development faster.