Libre (by planetary)

𝙁𝙧𝙞𝙙𝙖𝙮 𝙥𝙤𝙨𝙩: 𝙇𝙚𝙬𝙞𝙨 𝘽𝙡𝙖𝙘𝙠’𝙨 𝙝𝙞𝙡𝙖𝙧𝙞𝙤𝙪𝙨 𝙩𝙖𝙠𝙚 𝙤𝙣 𝘼𝙢𝙚𝙧𝙞𝙘𝙖’𝙨 𝙥𝙧𝙤𝙩𝙚𝙞𝙣 𝙘𝙧𝙖𝙯𝙚 In this latest episode of The Daily Show on Comedy Central (Paramount), we zoom in on the growing 🇺🇸 obsession (from Doritos to ice cream to carnivore babies). The analysis is spot-on and highlights a bigger issue: we’re chasing protein the wrong way 𝗧𝗵𝗲 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗽𝗮𝗿𝗮𝗱𝗼𝘅 🥩 Too much of a bad thing: While protein is essential, overconsumption can strain kidneys, hearts, and livers—not to mention the planet 🌍 Unsustainable sources: Most protein-packed products rely on animal agriculture, which guzzles land, water, and emissions 𝗠𝘆𝗰𝗼𝗽𝗿𝗼𝘁𝗲𝗶𝗻: 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗱𝗼𝗻𝗲 𝗿𝗶𝗴𝗵𝘁 At planetary, we’re flipping the script with our very own Libre (by planetary) fermented mycoprotein—a complete ingredient that’s: ✅ Nutrient-dense: Packed with protein, fiber, and essential amino acids—without the downsides of excess meat ✅ Climate-friendly: Grown in bioreactors, not feedlots—90% less CO₂ than beef ✅ Versatile: Fits into burgers, nuggets, and even ice cream (yes, really—without the junk) 𝗧𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗶𝘀𝗻’𝘁 𝗲𝘅𝘁𝗿𝗲𝗺𝗲—𝗶𝘁’𝘀 𝘀𝗺𝗮𝗿𝘁 Instead of protein Doritos or steak for toddlers, let’s focus on sustainable, scalable solutions that nourish people and the planet. Mycoprotein delivers the protein boost without the health risks or eco-guilt https://lnkd.in/eZPHnkta -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation #microbialfermentation #foodtech #industrialbiotech #agrifoodtech #liquidstatefermentation #submergedfermentation #fermentedfoods #futureoffood #syntheticbiology #precisionfermentation #GLP1 #gutmicrobiome #guthealth #dietaryfiber #MetabolicHealth #prebiotics Carson Mlnarik

🌍 𝗧𝗵𝗲 𝗘𝗔𝗧-𝗟𝗮𝗻𝗰𝗲𝘁 𝗿𝗲𝗽𝗼𝗿𝘁: 𝗵𝗼𝘄 planetary 𝗰𝗮𝗻 𝗵𝗲𝗹𝗽 𝘀𝗰𝗮𝗹𝗲 𝘁𝗵𝗲 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 𝘁𝗼𝘄𝗮𝗿𝗱𝘀 𝗮 𝗣𝗹𝗮𝗻𝗲𝘁𝗮𝗿𝘆 𝗛𝗲𝗮𝗹𝘁𝗵 𝗗𝗶𝗲𝘁 The latest EAT-Lancet study, often called the "IPCC for food", paints a stark picture: our current food system is unsustainable (𝘯𝘰 𝘴𝘶𝘳𝘱𝘳𝘪𝘴𝘦 𝘩𝘦𝘳𝘦) But here’s the good news: fermented ingredients, incl. #mycoprotein are one of the most promising solutions to bridge the gap between today’s diets and a Planetary Health Diet (PHD) The report highlights three critical issues: 🔥 𝘌𝘯𝘷𝘪𝘳𝘰𝘯𝘮𝘦𝘯𝘵𝘢𝘭 𝘪𝘮𝘱𝘢𝘤𝘵: food and agriculture contribute 30% of global emissions—even a successful energy transition won’t keep us below 1.5°C without food system changes ⚖️ 𝘓𝘰𝘤𝘢𝘭 𝘪𝘯𝘦𝘲𝘶𝘢𝘭𝘪𝘵𝘺: most of the world lives outside the "safe and just" food zone—where diets are nutritious, equitable, and sustainable 🏥 𝘏𝘦𝘢𝘭𝘵𝘩 𝘤𝘳𝘪𝘴𝘪𝘴: poor diets cause millions of premature deaths annually—but shifting to the PHD could save $5 trillion per year The planetary health diet (PHD) may feel restrictive, but it’s a necessary shift. The question isn’t if we should change, 𝙗𝙪𝙩 𝙝𝙤𝙬? The report stops short of a roadmap, but innovation, especially in alternative proteins, can fill the gap. Here’s how mycoprotein fits in: 🍄 𝘚𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 & 𝘴𝘤𝘢𝘭𝘢𝘣𝘭𝘦: grown via fermentation, it uses 90% less land and water than beef 💪 𝘕𝘶𝘵𝘳𝘪𝘦𝘯𝘵-𝘥𝘦𝘯𝘴𝘦: high in protein and fiber, aligning with PHD goals and #GLP1 diets 🌍 𝘊𝘶𝘭𝘵𝘶𝘳𝘢𝘭𝘭𝘺 𝘢𝘥𝘢𝘱𝘵𝘢𝘣𝘭𝘦: can be used in traditional dishes without sacrificing taste or texture As presented by Matthieu below, part of the solution lies in the combination of "PHD+AgriFoodTech" : We won’t reduce consumption overnight, but we can replace unsustainable foods with better alternatives. A hybrid diet, where traditional foods meet high-quality ingredients like mycoprotein, could achieve the same climate and health benefits without disrupting cultural habits The report isn’t just a warning—it’s a call to action. For food leaders and innovators, the message is clear: ✅ assess your portfolio against the PHD ✅ invest in sustainable alternatives (like mycoprotein) ✅ secure future supply chains with climate-smart solutions. At planetary, we’re already making this vision a reality—one fermented protein at a time -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation #microbialfermentation #foodtech #industrialbiotech #agrifoodtech #liquidstatefermentation #submergedfermentation #fermentedfoods #futureoffood #syntheticbiology #precisionfermentation #GLP1 #gutmicrobiome #guthealth #dietaryfiber #MetabolicHealth #prebiotics

🍄 𝙏𝙝𝙚 𝙛𝙚𝙧𝙢𝙚𝙣𝙩𝙖𝙩𝙞𝙤𝙣 𝙧𝙚𝙫𝙤𝙡𝙪𝙩𝙞𝙤𝙣: 𝙛𝙧𝙤𝙢 𝙖𝙣𝙘𝙞𝙚𝙣𝙩 𝙖𝙘𝙘𝙞𝙙𝙚𝙣𝙩𝙨 𝙩𝙤 𝙛𝙪𝙩𝙪𝙧𝙚 𝙛𝙤𝙤𝙙𝙨 Fermented foods—like yogurt, kimchi, and kombucha—have been a staple of human diets for centuries, discovered by accident but cherished for their unique flavors and health benefits. Today, science is taking fermentation to the next level, unlocking bold new tastes and microbiome-boosting superfoods (👋hello GLP-1!) —and #mycoprotein is leading the charge 𝘞𝘩𝘺 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘢𝘵𝘪𝘰𝘯 𝘮𝘢𝘵𝘵𝘦𝘳𝘴 𝙣𝙤𝙬 A recent New Scientist article highlights how lab-grown fermentation is revolutionizing food, creating nutrient-dense, gut-friendly, and sustainable alternatives. Here’s why this matters: 🔬 Gut health superpowers: Fermented foods enhance digestive health, immunity, and even mental well-being—thanks to their probiotic and prebiotic properties 🌱 Sustainability: Fermentation requires far fewer resources than traditional farming, making it a climate-smart solution for protein production 🍽️ Flavor innovation: From umami-rich mycoprotein to tangy new plant-based cheeses, fermentation is redefining what delicious and nutritious can be 𝘔𝘺𝘤𝘰𝘱𝘳𝘰𝘵𝘦𝘪𝘯: 𝘵𝘩𝘦 𝘯𝘦𝘹𝘵 𝘧𝘳𝘰𝘯𝘵𝘪𝘦𝘳 With Libre (by planetary), we’re harnessing the power of fermentation to produce mycoprotein—a complete protein that’s: ✅ Rich in fiber (great for gut health!) ✅ Sustainable ✅ Versatile (perfect for everything from meaty burgers to creamy dairy alternatives) 𝘛𝘩𝘦 𝘧𝘶𝘵𝘶𝘳𝘦 𝘰𝘧 𝘧𝘰𝘰𝘥 𝘐𝘴 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘦𝘥 As the New Scientist article shows, fermentation isn’t just about preserving food—it’s about reinventing it. Whether it’s boosting gut health, reducing environmental impact, or creating bold new flavors, fermentation (and mycoprotein!) is paving the way for a healthier, tastier, and more sustainable food system -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation #microbialfermentation #foodtech #industrialbiotech #agrifoodtech #liquidstatefermentation #submergedfermentation #fermentedfoods #futureoffood #sugartoprotein #syntheticbiology #precisionfermentation   https://lnkd.in/ecHFCTsZ

🍄 Del biorreactor a los estantes del supermercado: cómo Libre (by planetary) y planetary están revolucionando las proteínas En menos de un año, Libre Foods pasó de cultivar hongos en un laboratorio a lanzar un filete a base de micoproteína en los supermercados ALDI SUISSE AG. Una historia que demuestra el poder de la fermentación y las alianzas estratégicas para escalar innovaciones alimentarias. 𝙋𝙤𝙧 𝙦𝙪𝙚́ 𝙚𝙨𝙩𝙤 𝙞𝙢𝙥𝙤𝙧𝙩𝙖 🌍 El futuro de las proteínas es fúngico: La micoproteína ofrece una alternativa sostenible y nutritiva a la carne, con alto contenido de proteína y fibra, y una huella ambiental mínima 💡 El escalado es clave: El mayor desafío para las startups de alimentos es pasar del laboratorio al mercado. Libre Foods lo logró con el apoyo tecnológico inicial de CNTA y la infraestructura industrial de planetary en Aarberg (Suiza) 𝙇𝙖 𝙫𝙚𝙣𝙩𝙖𝙟𝙖 𝙙𝙚 𝙋𝙡𝙖𝙣𝙚𝙩𝙖𝙧𝙮 En planetary, transformamos subproductos del azúcar en micoproteína de alto valor, siendo la única empresa en el mundo que realiza fermentación directamente en sucrosa Nuestra colaboración con Libre® demuestra que la cooperación acelera el impacto: ✅ 25% más de productividad de lo esperado en la fase piloto. ✅ Precio competitivo con el pollo, ya una realidad en los supermercados suizos ✅ Éxito con etiqueta limpia: Solo cuatro ingredientes en el filete MyVay Gourmet Del laboratorio al estante en tiempo récord. Sigamos construyendo el sistema alimentario del futuro, juntos 🚀 #FuturoDeLosAlimentos #Micoproteína #Fermentación #FoodTech #ProteínaSostenible #planetary

🌱 "𝘉𝘦𝘤𝘢𝘶𝘴𝘦 𝘱𝘭𝘢𝘯𝘵𝘴 𝘥𝘦𝘴𝘦𝘳𝘷𝘦 𝘢 𝘣𝘳𝘦𝘢𝘬 𝘵𝘰𝘰" – Our message at Anuga 2025! 🇩🇪 #ANUGA2025, our #mycoprotein has been named 𝙏𝙤𝙥 𝙄𝙣𝙣𝙤𝙫𝙖𝙩𝙞𝙤𝙣 of this year's edition, stealing the show and the flashlights If you are as excited as we are about the future of sustainable, nutritious and tasty food alternatives, make sure to stop by and taste a range of our mycoprotein-based foods Discover firsthand how Libre® mycoprotein can elevate your products and open new possibilities for innovation 🎉 👉 Visit us at Anuga (Muyiwa, Lukas, David, Lilly): 📍 Koelnmesse, Cologne, Germany 🏢 Hall 01.2, Stand B013 📅 Oct 4–8, 2025 -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation #microbialfermentation #foodtech #industrialbiotech #agrifoodtech #liquidstatefermentation #submergedfermentation #fermentedfoods #futureoffood #sugartoprotein #syntheticbiology #precisionfermentation

🚨B̶i̶t̶c̶o̶i̶n̶ 𝗕𝗲𝗲𝗳 𝗮𝘁 𝗮𝗹𝗹-𝘁𝗶𝗺𝗲 𝗵𝗶𝗴𝗵 1️⃣ 𝗕𝗲𝗲𝗳 𝗽𝗿𝗶𝗰𝗲𝘀 𝗮𝗿𝗲 𝘀𝗸𝘆𝗿𝗼𝗰𝗸𝗲𝘁𝗶𝗻𝗴 to record highs  2️⃣ 𝗨.𝗦. 𝗰𝗮𝘁𝘁𝗹𝗲 𝗶𝗻𝘃𝗲𝗻𝘁𝗼𝗿𝘆 𝗶𝘀 𝗮𝘁 𝗶𝘁𝘀 𝗹𝗼𝘄𝗲𝘀𝘁 𝘀𝗶𝗻𝗰𝗲 1951 The result? 𝗠𝗘𝗔𝗧𝗙𝗟𝗔𝗧𝗜𝗢𝗡, i.e. consumers are paying more for less—and the environment is paying the price too 𝗧𝗵𝗲 𝗰𝗿𝗶𝘀𝗶𝘀 📉 𝗙𝗲𝘄𝗲𝗿 𝗰𝗮𝘁𝘁𝗹𝗲 = higher prices and tighter supply 🌍 𝗠𝗼𝗿𝗲 𝘀𝘁𝗿𝗮𝗶𝗻 on land, water, and climate from livestock 💸 𝗙𝗮𝗺𝗶𝗹𝗶𝗲𝘀 𝗳𝗲𝗲𝗹 𝘁𝗵𝗲 𝗽𝗶𝗻𝗰𝗵 at the grocery store. 𝗧𝗵𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻: 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 At 𝗽𝗹𝗮𝗻𝗲𝘁𝗮𝗿𝘆, we’re turning this challenge into an opportunity with 𝗺𝘆𝗰𝗼𝗽𝗿𝗼𝘁𝗲𝗶𝗻—a 𝘀𝗺𝗮𝗿𝘁𝗲𝗿, 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲, 𝗮𝗻𝗱 𝗮𝗳𝗳𝗼𝗿𝗱𝗮𝗯𝗹𝗲 protein source that’s 𝗮𝗹𝗿𝗲𝗮𝗱𝘆 𝗰𝗼𝗺𝗽𝗲𝘁𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝗺𝗲𝗮𝘁 𝗼𝗻 𝗽𝗿𝗶𝗰𝗲 𝗮𝗻𝗱 𝘁𝗮𝘀𝘁𝗲 💰 𝗖𝗼𝘀𝘁-𝗲𝗳𝗳𝗲𝗰𝘁𝗶𝘃𝗲: Achieving 𝗽𝗿𝗶𝗰𝗲 𝗽𝗮𝗿𝗶𝘁𝘆 𝘄𝗶𝘁𝗵 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 (proven in Switzerland with ALDI SUISSE AG thanks to our own B2B brand Libre (by planetary)) 🌱 𝗖𝗹𝗶𝗺𝗮𝘁𝗲-𝗳𝗿𝗶𝗲𝗻𝗱𝗹𝘆: Uses 90% 𝗹𝗲𝘀𝘀 𝗹𝗮𝗻𝗱 𝗮𝗻𝗱 𝘄𝗮𝘁𝗲𝗿 than beef 🍽️ 𝗗𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 & 𝘃𝗲𝗿𝘀𝗮𝘁𝗶𝗹𝗲: Matches the 𝘁𝗲𝘅𝘁𝘂𝗿𝗲 𝗮𝗻𝗱 𝗳𝗹𝗮𝘃𝗼𝗿 𝗼𝗳 𝗺𝗲𝗮𝘁—without the guilt 𝗧𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗶𝘀 𝗵𝗲𝗿𝗲 With beef becoming 𝗹𝗲𝘀𝘀 𝗮𝗳𝗳𝗼𝗿𝗱𝗮𝗯𝗹𝗲 𝗮𝗻𝗱 𝗹𝗲𝘀𝘀 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲, mycoprotein offers a 𝗿𝗲𝗮𝗹 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻—for consumers, the planet, and the food industry More information in the comment section below -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation #microbialfermentation #foodtech #industrialbiotech #agrifoodtech #liquidstatefermentation #submergedfermentation #fermentedfoods #futureoffood #sugartoprotein #syntheticbiology #precisionfermentation

💸 𝙒𝙝𝙖𝙩'𝙨 𝙛𝙤𝙧 𝙙𝙞𝙣𝙣𝙚𝙧? 𝙈𝙚𝙖𝙩𝙛𝙡𝙖𝙩𝙞𝙤𝙣 A new Morning Consult survey in the 🇺🇸 reveals what many have felt at the grocery store: beef is getting too expensive. With 72% of consumers ready to cut back further if prices keep climbing, the question isn’t if people will switch—but to what? 𝘛𝘩𝘦 𝘴𝘩𝘪𝘧𝘵 𝘪𝘴 𝘩𝘢𝘱𝘱𝘦𝘯𝘪𝘯𝘨 🔹60% are already buying less beef (or none at all) 🔹35% would strongly consider plant-based proteins—and that jumps to 52% for Gen Z 🔹Alternative options are now cheaper than meat in many markets—hitting price parity or better 𝘛𝘩𝘦 𝘮𝘺𝘤𝘰𝘱𝘳𝘰𝘵𝘦𝘪𝘯 𝘢𝘯𝘴𝘸𝘦𝘳 Libre (by planetary) we’re not just offering an alternative—we’re delivering better with our Libre® B2B mycoprotein: 🍄 Tastes like meat (without the compromise) 💰 Price-competitive: already matching chicken in stores like ALDI SUISSE AG 🌍 Sustainable: 90% less land/water than beef, with no price volatility 👩⚕️Healthy: our mycoprotein is high in high-quality protein and prebiotic fiber, and low in fat, cholesterol, sodium, and sugar—a gut and microbiote-friendly ingredient, ideal for #GLP-1 diet Consumers want affordable, delicious, and sustainable options. Mycoprotein checks all the boxes—and then some https://lnkd.in/eABWz8g8 -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation #microbialfermentation #foodtech #industrialbiotech #agrifoodtech #liquidstatefermentation #submergedfermentation #fermentedfoods #futureoffood #sugartoprotein #syntheticbiology #precisionfermentation

𝙏𝙝𝙚 𝙘𝙤𝙪𝙣𝙩𝙙𝙤𝙬𝙣 𝙞𝙨 𝙤𝙣! ⏳ Only 2️⃣ days until we are at Anuga 2025 in Cologne! 🇩🇪 Our high-quality Libre (by planetary) mycoprotein (Libre® Pilzprotein) 🍄🟫 is a sustainable, versatile ingredient that unlocks the next generation of meat and dairy alternatives – and more😋 We are thrilled to announce that, thanks to its unique texture, nutrition, and minimal processing, it has been recognized as one of Anuga’s Top Innovations this year 🏆 If you are as excited as we are about the future of sustainable, nutritious and tasty food alternatives, make sure to stop by and taste a range of our mycoprotein-based foods. Discover firsthand how Libre® mycoprotein can elevate your products and open new possibilities for innovation 🎉 👉 Visit us at Anuga (Muyiwa, Lukas, David, Lilly): 📍 Koelnmesse, Cologne, Germany 🏢 Hall 01.2, Stand B013 📅 Oct 4–8, 2025 -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation #microbialfermentation #foodtech #industrialbiotech #agrifoodtech #liquidstatefermentation #submergedfermentation #fermentedfoods #futureoffood #sugartoprotein #syntheticbiology #precisionfermentation

🍄 𝙏𝙝𝙚 𝙨𝙚𝙣𝙨𝙤𝙧𝙮 𝙛𝙧𝙤𝙣𝙩𝙞𝙚𝙧: 𝙬𝙝𝙮 𝙢𝙮𝙘𝙤𝙥𝙧𝙤𝙩𝙚𝙞𝙣 𝙞𝙨 𝙩𝙝𝙚 𝙛𝙪𝙩𝙪𝙧𝙚 𝙤𝙛 𝙛𝙤𝙤𝙙 (𝙖𝙣𝙙 𝙩𝙖𝙨𝙩𝙚𝙨 𝙙𝙚𝙡𝙞𝙘𝙞𝙤𝙪𝙨) planetary's very own Muyiwa Akintoye is featured on page 122 of this quarter's The Future of Protein Production edition (full interview here https://lnkd.in/gJXKmEXB) to dive into what we’ve known all along: mycoprotein isn’t just sustainable—it’s a sensory powerhouse 𝘛𝘩𝘦 𝘤𝘩𝘢𝘭𝘭𝘦𝘯𝘨𝘦 For too long, alternative proteins have struggled with taste, texture, and mouthfeel. But what if there was a protein that didn’t just match meat—it elevated it? 𝘛𝘩𝘦 𝘮𝘺𝘤𝘰𝘱𝘳𝘰𝘵𝘦𝘪𝘯 𝘢𝘥𝘷𝘢𝘯𝘵𝘢𝘨𝘦 Mycoprotein isn’t just another plant-based ingredient—it’s a game-changer for food innovation: 🔹 Naturally fibrous: mimics the texture of whole-muscle meat without heavy processing 🔹 Flavor flexibility: acts like a blank canvas—soaking up marinades, spices, and flavors better than traditional plant proteins 🔹 Juicy & tender: holds onto moisture and fats, delivering a satisfying bite that rivals animal meat 🔹 Clean label: No need for artificial additives—just pure, fermented goodness 𝘞𝘩𝘺 𝘵𝘩𝘪𝘴 𝘮𝘢𝘵𝘵𝘦𝘳𝘴 Consumers shouldn’t have to compromise on taste for sustainability. With our B2B mycoprotein brand Libre (by planetary), they don’t have to. From juicy steaks to crispy nuggets, the possibilities are endless—and delicious Ready to taste the difference? Let’s redefine what great food looks (and tastes) like! 🍽️ -- #biomassfermentation #sugartoprotein #mycoprotein #filamentousfungi #alternativeproteins #fermentation #sustainablefood #planetary #bioeconomy #biomanufacturing #fermentation