Meet the first bacon made from mushrooms in Spain

Spain.- Foodtech startup Libre Foods is reinventing how meat is produced and eaten. To do this, they work with properties arrows with the aim of replicating the texture, taste and all the characteristics that are so popular in meat, with this bacon of vegetable origin.

The company decides to start in Spain to meet the demand for alternative proteins that simulate pork, as 55 kg of pork is consumed per capita per year in that country.

This mushroom product is counting on its arrival on the market, and the first restaurants will join it bacon on the base of the arrow These are Guakame in Valencia, Viva Burger and Meat in Madrid and Green and Burger in Barcelona.

Libre bacon is made only by using natural ingredients“It has 70% less fat, 52% less calories than pork bacon and 18% less salt,” he points out. Alan Ramos, CEO of Libre.

He noted that this bacon was born with a mission to play a fundamental role in the food transition. Using the power of mushrooms, the company wants to reinvent the way meat is produced and consumed globally.

You can read: “Tasty and affordable” alternative proteins, Ctic-Cita challenge

Mushrooms and their properties

Mushrooms have a high content agua (approximately 90% of each mushroom, a similar amount that is normally found in fruits and vegetables), and among the main ingredients of the dry part, carbohydrates and proteins stand out.

The presence of long-chain carbohydrates makes mushrooms a good source of fiber and β-glucan, which, among other things, have shown stimulating activity of the immune system and possible prebiotic effects.

On the other hand, mushrooms also stand out proteins due to its quantity: between 3.5 and 4% of the total number. This value is higher than most fruits and vegetables.

In addition, they stand out for their quality compared to plant proteins as they contain all the essential amino acids (although there is variability between species).

Finally, all of the above makes mushrooms interesting non-animal source of protein. Well, they are low in fat and most of it is unsaturated.

Read also: Alternative proteins will represent 25% of food in 2040


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