In collaboration with Avebe of the Netherlands, FreeFromThat launched Potato Protein+Plus, a 100% natural protein produced from organic potatoes coupled with Mycelium from mushrooms.

This ground-breaking substance may be used to enhance and produce flavorless textures in cakes and other meals usually made with eggs.

FreeFromThat company’s objective is to create a line of allergy-free plant-based solutions that are functional ingredient systems meant to add texture and capabilities to culinary applications. The company’s experts pushed things to the next level with the newest edition of their GERBET product, designed for commercial Macaron pastry manufacture, by replacing the plant-based protein astringent taste with a Mycelium strand from a Himalayan Mushroom. This not only makes the food healthier, but it also assures environmental sustainability by avoiding the use of animal-based goods such as eggs.

Due to the bird flu epidemic, which has killed over 150m chickens since 2020, the firm has experienced an increase in the cost of chicken eggs. Since the pandemic began in October 2021, the World Organization for Animal Health (WOAH) has reported around 42m individual cases.

“More than 193m chickens have been killed or culled. The situation is dire, and we need a food solution now more than ever that helps resolve this global problem,” Manuel Lynch, CEO of FreeFromThat, concluded.