SUSTAINABLE PROTEIN

Join the alternative protein revolution with fungi! Fungi are at the forefront of sustainable food innovation, offering a unique and versatile source of alternative protein that is efficient, nutritious, and environmentally friendly. From traditional uses in Asian cultures to cutting-edge food technology, fungi are reshaping the way we think about plant-based protein.

Fungi in the Alt Protein Revolution

Fungi have played a crucial role in human diets for centuries, especially in traditional food cultures. In Japan, Aspergillus oryzae is a staple in the production of soy sauce, sake, and miso, providing unique flavours and nutritional benefits.

In Indonesia, Neurospora species are used to make oncom, a fermented food that turns agricultural by-products into a source of protein.

Turning Bread Surplus into CrumbsUp

Bread is an ideal substrate for fungal fermentation, turning food waste into a valuable functional ingredient – CrumbsUp. Fungi can efficiently convert carbohydrates from surplus bread into high-quality protein, fibre and bioactive compounds.

Here’s why bakery surpluses are an excellent waste to resource products

Valorising Surplus Bread – A New Opportunity for Bakeries

For bakery producers and retailers dealing with bakery side streams and surplus bread, CrumbsUp offers an innovative way to reduce waste and add value. By transforming leftover bread into a functional ingredient, producers can minimize waste and turn surplus into purpose.
This also allows bakeries to:

Use your surpluses efficiently

The solid-state fermentation of bread with fungi is highly efficient, yielding up to 70% biomass in 48 hours without the need for extensive processing.

Innovate Your Product Line

Introduce new, value-added ingredients to your baking mixes to boost the nutritional profile and enhance the flavour, texture, and overall quality of the final bakery products.

Create New Revenue Streams

Turn waste into a sellable product – a powdered ingredient that can be used by other producers in low-calorie snacks, sauces, plant-based convenience foods, pasta production, etc.

Close your own loop

Introduce circular economy in your own production processes – reuse surplus bread in a new form, boosing your brand’s sustainability profile and increasing competitive value.

Discover Local Ingredients for Innovative Food Production

For food or ingredient producers looking to innovate, CrumbsUp offers a locally produced, sustainable ingredient with a wide range of applications. The potential to tailor nutrient profiles and flavour characteristics means CrumbsUp can be used to enhance everything from snacks and baked goods to plant-based meat alternatives. Key benefits include:

CrumbsUp powdered functional ingredient, photo by Rebread

Unique quality – various fungi strains help CrumbsUp improve the macronutrient content along with the unique umami flavour

Environmental impact – made from >98% locally sourced surplus bread, CrumbsUp minimises the carbon footprint compared to traditional plant-based protein sources such as soy or chickpea

Versatile applications – from enhancing the umami flavour in sauces to adding protein to plant-based goods

Licence possibilities – we offer licences on product recipes and technical know-how, financed before or after the implementation of CrumbsUp technology in your production process

Download the CrumbsUp product card

SUSTAINABLE PROTEIN

Fungi in the Alt Protein Revolution

Turning Bread Surplus into CrumbsUp