Full Fungal Fermentation
Alan Iván Ramos, co-founder of Libre Foods, discusses the role of fungi and mycelium in alternative protein. He shares his journey from studying philosophy to joining the ProVeg Incubator and starting Libre Foods. Their first product is a fungi-based bacon that aims to replicate the taste, texture, and experience of traditional bacon without the harm. Alan also discusses the challenges of regulations, production, and the long-term vision of creating whole-cut meat alternatives.
Takeaways
Fungi and mycelium have the potential to play a significant role in alternative protein.
Libre Foods aims to offer diverse and sustainable food options in the short and long term.
Their first product is a fungi-based bacon that replicates the taste, texture, and experience of traditional bacon without the harm.
Regulations and infrastructure are major challenges in the alternative protein industry.
The long-term vision of Libre Foods is to create whole-cut steak and chicken alternatives.
Sound bites
Alan: “Libre is a climate-driven company and using fungi and fermentation to replace people's favorite meat products, specifically whole-cut meats.”
Alan: “We want to be one of the companies that's shaping that narrative, telling that story about fungi, why is fungi so great?”
Alan: “We were able to achieve this meatiness, this crispiness, and one thing that we really were able to innovate around as well was the fat component”
Timestamps
00:00 Alan's Journey and the Start of Libre Foods
05:38 The Role of Fungi and Mycelium in Alternative Protein
11:01 The Challenges of Regulations and Approval
14:12 The State of Plant-Based Products in Spain
19:55 Enhancing the Eating Experience with Fungi
28:06 Consumer Feedback and Product Iteration
34:21 Production Challenges and Partnerships
37:07 The Long-Term Vision: Whole-Cut Steak and Chicken Alternatives