Using Mushrooms To Unlock The Full Potential Of Plant-Based Proteins

FermentIQ™ is a complete*, plant-based protein that has been transformed by mushroom mycelial fermentation to deliver on nutrition and functionality.

* FermentIQ PTP & MLL in ages 3+

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A Few Ways FermentIQ™ Protein Can Help

Meat Analogues

Dairy Alternatives

Protein Beverages

Baked Goods

Snacks

Plant-Based Is Here To Stay

Plant-based foods have past the point of being a fad and are actively being integrated into the everyday diets of the consumer across the globe.

† Lightspeed/Mintel, 2019

Consumers Think That Plant-Based Alternatives Don't Taste As Good As The Real Thing

† Lightspeed/Mintel, 2019

Keys for Success In Meat Alternatives

Flavor & Aroma

Plant-based foods have past the point of being a fad and are actively being integrated into the everyday diets of the consumer across the globe.

Texture & Mouthfeel

Plant-based foods have past the point of being a fad and are actively being integrated into the everyday diets of the consumer across the globe.

Nutritionally Excellent

Plant-based foods have past the point of being a fad and are actively being integrated into the everyday diets of the consumer across the globe.

OVerview

Introducing FermentIQ™
The Fermented Plant-Based Protein

FermentIQ™ Protein is made by taking pea protein or our pea and rice protein blend, and fermenting it with shiitake mushroom mycelium to improve flavor, aroma, digestibility, anti-nutrient content, and application functionality.

Complete Plant-Based Protein

FermentIQ™ PTP and MLL are ≥77% protein on a dry weight basis and are non-soy, plant-based proteins, with a 1.0 PDCAAS for ages 3 and up.

Amplifying Plants through fermentation

A third-party study found that mycelial fermentation that removes anti-nutrients, making them easier for your body to absorb.

Highly Functional Plant-based Protein

Mycelial fermentation improves a variety of the functional characteristics of FermentIQ™ protein, enabling its use in a broad range of end applications.

Fermentation REDUCEs ANTI-NUTRIENTS 

The presence of residual phytate in plant protein can negatively affect protein digestibility. Mycelial fermentation reduces phytic acid and protein inhibitors, increasing digestibility of the protein.

The FermentIQ™ Protein Difference

Fermentation has been described as a master key with the ability to potentiate an ingredient.  Fermenting plant proteins with mushroom mycelia (roots) transforms the sensory and olfactory experience and enhances the functional properties of the proteins. The unique metabolism of mushrooms strips away excess carbohydrates, freeing up access to the protein, while decreasing many of the undesirable attributes of the protein's flavor and aroma.

How IT's Made

Complete Protein

Contains all the essential amino acids in sufficient quantities for ages 3+.

PDCAAS 1.0

FermentIQ™ PTP and MLL are optimized to deliver a PDCAAS of 1.0. All the essential amino acids are represented in sufficient quantities to provide excellent human nutrition for ages 3+, based on FAO requirements for protein.

Anti-Nutrient Reduction

Mycelial fermentation reduces anti-nutrients such as phytic acid by up to half, while also reducing protein inhibitors, resulting in an increase in protein digestibility.

Faster Absorption

Mycelial fermentation helps remove anti-nutrients which allows for faster absorption of our protein compared to unfermented pea protein.

Superior Texture

Whether you need a smooth, clean mouthfeel, or a textured protein with a juicy, springy bite. FermentIQ™ has superior texture allowing you to create world class products.

Allergen Friendly

FermentIQ™ is animal-free, dairy-free, soy-free, gluten-free, and nut-free and does not contain any of the other top eight allergens that represent >90% of all food related allergies.

Digestibility

Fermenting pea and rice proteins using our patented process for FermentIQ™ PTP and MLL, enables 99.9% of the protein consumed to be easily digested by the body.

Easier Digestion

The natural enzymatic process of mycelial fermentation alters the complex structure of the proteins, increasing solubility, and reducing anti-nutrients, resulting in easier digestibility.

Improved Solubility

Mycelial fermentation improves solubility by
> 50% compared to the unfermented protein blend.

Clean Label

Recognizable plant-based ingredients make FermentIQ™ a clean label ingredient.

APPLICATIONS

Popular FermentIQ™ Protein
Applications

FermentIQ™ is a highly functional protein source that can be used in a wide variety of applications.  FermentIQ™ is available in various forms to support your formulation needs and has excellent performance across a broad range of applications.

Meat Analogue

Dairy Alternative

Yogurt

RTD Beverages

RTM Beverages

Extruded Snacks

Ice Cream & Desserts

Bakery

Pasta

Application Spotlight

Next Generation Meat Analogues with FermentIQ™

FermentIQ™ enables a superior texture that mimics ground beef – helping to create high quality analogues.

Using FermentIQ™ in your analogue improves cook yield when compared to a pea protein analogue.

Functional water and oil holding and retention drives juiciness and lubricity while maintaining structural integrity.

FERMENTIQ™

Mycelial Fermentation Transforms a Good Protein To An Excellent Protein Source

We have a vision to take food forward, led by a smarter way of thinking that fuses human ingenuity with the intelligence of nature. Yet, what got us here won’t take us forward, and we can’t find the best solutions alone.

Together we must move from processes that are just suitable, to systems that are sustainable. We must embrace the power of plants, and envision how much further they can take us. And we must reimagine health, not as a luxury, but as a global necessity.

Mycelial fermentation greatly improves solubility and digestibility of our plant-based protein blend, potentially facilitating claims of “good” and “excellent” source of protein. FermentIQ™ protein is superior to single source plant proteins due to protein quality, digestibility, and bioavailability.

Fermenting pea and rice protein using our patented process for FermentIQ™ Protein Powder enables 99.9% of the protein consumed to be digested by the body.

The Plant-Based Movement
& Complete Protein

Protein is a critical dietary macronutrient that help the body to perform essential functions. However, not all protein is created equal. Protein quality is determined by a proteins ability to meet the body’s amino acid and nitrogen requirements. And quality is ultimately determined by its how well it is absorbed, anti-nutrients content, and amino acid profile. While plant-based protein has become popular in recent years, protein quality has come into question.

Animal Based Protein

All animal-based protein is considered a quality protein source, being that its PDCAAS score is 1.0 or higher.

Plant-Based Protein

When it comes to plant-based protein, protein quality comes into question and people are looking for protein from complete sources.