Promyc

Plant-based cheese that actually delivers on 𝐭𝐚𝐬𝐭𝐞? That’s where #mycoproteins come in. We work with processors to develop dairy alternatives with better texture, flavor, and functionality. Being featured in this industry overview highlights the growing interest in mycoproteins for #dairy-free applications: https://lnkd.in/eBKYiDgW Ready to explore? Drop us a message, and we’ll load you up with bold, tasty cheese. Thanks Torg 👏 GRASHKA Vegg White @newroots Silverback Protein Jokilaakson Juusto Oy VEG!TASTIC VGIL'S @muka @freefromthat

𝗨𝗹𝘁𝗿𝗮-𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 𝗳𝗼𝗼𝗱𝘀? 𝗟𝗲𝘁’𝘀 𝗴𝗲𝘁 𝗿𝗲𝗮𝗹 We hear a lot about 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 in food, but what’s the real issue? Ultra-processed foods often come loaded with salt, sugar, and unhealthy fats, while missing out on essential nutrients. It’s not just about how much we process - it’s about what we add and what we lose. With so much information thrown at consumers (often biased, confusing, or agenda-driven), it’s time for better alternatives, not just different ones. 𝗘𝗻𝘁𝗲𝗿 𝗣𝗿𝗼𝗺𝘆𝗰 𝗺𝘆𝗰𝗼𝗽𝗿𝗼𝘁𝗲𝗶𝗻: ✅ 𝗛𝗶𝗴𝗵-𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 & 𝗳𝗶𝗯𝗿𝗲 – keeps you full, supports muscle health ✅ 𝗟𝗼𝘄 𝗶𝗻 𝗳𝗮𝘁, 𝗻𝗮𝘁𝘂𝗿𝗮𝗹𝗹𝘆 𝗿𝗶𝗰𝗵 𝗶𝗻 𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗺𝗶𝗻𝗲𝗿𝗮𝗹𝘀 – the ones we actually need ✅ 𝗡𝗼 𝗻𝗲𝗲𝗱 𝗳𝗼𝗿 𝗲𝘅𝗰𝗲𝘀𝘀𝗶𝘃𝗲 𝘀𝗮𝗹𝘁, 𝗳𝗮𝘁, 𝗼𝗿 𝘀𝘂𝗴𝗮𝗿 to taste good ✅ 𝗠𝗶𝗻𝗶𝗺𝗮𝗹𝗹𝘆 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 – fungi fermented, not fabricated Let’s build on these strong foundations to create 𝘁𝗿𝘂𝗹𝘆 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝘂𝘀, 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝘃𝗲, 𝗮𝗻𝗱 𝗴𝗿𝗲𝗮𝘁-𝘁𝗮𝘀𝘁𝗶𝗻𝗴 𝗳𝗼𝗼𝗱𝘀 - for breakfast, lunch, and dinner. What’s your take on the 𝘂𝗹𝘁𝗿𝗮-𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 𝘃𝘀. 𝗺𝗶𝗻𝗶𝗺𝗮𝗹𝗹𝘆 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 debate? Any challenges in product development? Let’s discuss! 👇 #FutureOfFood #FoodInnovation #Mycoprotein #Fermentation #Promyc

On National Pizza Day, rethink your cheese alternatives with Promyc. 🧀🍕 A great pizza needs great texture. Promyc delivers a creamy, 𝗿𝗶𝗰𝗵 𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲 with a 𝗻𝗲𝘂𝘁𝗿𝗮𝗹 𝘁𝗮𝘀𝘁𝗲: perfect for #plantbased cheese. And it blends seamlessly into meaty toppings, providing a delicious, enjoyable bite every time. Beyond taste, Promyc is a 𝗱𝗮𝗶𝗿𝘆-𝗳𝗿𝗲𝗲, high-protein alternative with strong 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻𝗮𝗹 value. It’s a smart choice for food professionals looking to develop functional, plant-based solutions without compromising on quality. Curious about how #mycoproteins can fit into your formulations? Let’s talk! 👇 Drop a comment or reach out - we’d love to discuss the future of plant-based cheese. #NationalPizzaDay #PlantBased #CheeseAlternative #mycoprotein

📅 Save the date: CFIA EXPO 2025 is coming up From 4 till 6 March, Promyc and Vepro, the Veos Group will be sharing 𝗯𝗼𝗼𝘁𝗵 𝟰-𝗖𝟲𝟴, bringing innovative ingredients to the food industry. Our Commercial Director, Lowie Vanholme, will be there to connect with you and explain you more about mycoproteins. Stop by to explore how #mycoproteins can offer a tasty, nutritious and high-fiber solution for your food formulations. Whether you're interested in #sustainable ingredients or looking to enhance your products, we’ve got something for you. 👉 Register now for free: https://lnkd.in/e7wYDPix. See you in Rennes! #CFIA #CFIARennes2025 #Promyc #VEPRO #innovation

Celebrating the Chinese Lunar Festival As we enter the Year of the Snake 🐍, we embrace its symbolism: transformation, growth, and adaptability. These values resonate deeply with us at Promyc, where innovation and sustainability drive our mission to grow #mycoproteins through fermentation. Inspired by the start of the Lunar New Year, let’s explore new opportunities for shaping sustainable and tasty food 🌱in a future where people and the planet will thrive together. Wishing everyone a joyful and prosperous Lunar New Year! 🎉    👉 Learn more about our philosophy and products: www.promyc.com #LunarNewYear #ChineseNewYear #Yearofthesnake #Promyc

🌍 Across Europe, diets are evolving rapidly. In Germany, over 20% of consumers identify themselves as #flexitarian, with Spain, the Netherlands, France and the UK following closely. In fact, some studies suggest this figure could be as high as +𝟒𝟎%! This shift is driven by health goals, care for our planet, and the growing availability of diverse options. At #Promyc®, we’re proud to support food innovators to create #sustainable and #tasty solutions that everyone fancies —from omnivores to vegans. 💬 What about you? Cast your vote below and share your reasons in the comments.

We're proud to be part of the VEOS Group and grateful for their support in driving innovation and expanding #sustainable protein solutions. Their expertise and teamwork are key to our journey in reshaping the food industry.

Mycelium in the spotlight! It’s great to see mycelium gaining the recognition it deserves, as highlighted in this weekend’s 2025 food trends article in De Standaard. At Naplasol, we indeed "brew" mycelium through the fermentation of filamentous fungi, harvesting our #Promyc mycoprotein every hour. As the conversation around #sustainable food systems grows, we’re proud to show how mycoproteins can play a central role as a #versatile and #nutritional whole-food ingredient. As mentioned in the article, it’s "𝐚 𝐧𝐞𝐰, 𝐢𝐧𝐭𝐞𝐫𝐞𝐬𝐭𝐢𝐧𝐠 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐬𝐨𝐮𝐫𝐜𝐞" for plant-based gastronomy. 🔗 Read the article in De Standaard: https://lnkd.in/ekhkJ27T Just a minor tweak for the record: Naplasol didn't brew beer before starting its mycoprotein production in 2023. It was the VEOS Group which celebrated its 50th anniversary by brewing a limited, special beer.

Feeling blue on Blue Monday?       We’ve got the cure: a splash of blue, by our colleagues of Vepro, the Veos Group. Whether it's in our application lab or the shared office space, working side by side with VEPRO always adds that extra punch to the start of our week. Together, we’re not just tackling Monday blues – we’re making #innovation happen, one idea at the time. This week, we continue our hybrid food trials, where the best of #proteins blend perfectly! #BlueMonday #Promyc #Vepro

Fungi and fermentation trends always catch our eye—how about yours? Thanks for mentioning Naplasol! Alice Bown Agency Alice Bown Rosemarie Verlinden maxime willems Link (NL)👇