FermentIQ™
Formerly PureTaste®
Want To Try FermentIQ™
Request Your Sample Today
Request Sample
FermentIQ™
Formerly PureTaste
Want To Try FermentIQ™
Request Your Sample Today
Request Sample

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.
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 an optimized blend of pea and rice protein and fermenting it with shiitake mushroom mycelium to improve flavor, aroma, digestibility, anti-nutrient content, and application functionality.
Complete Plant-Based Protein
FermentIQ™ is ≥77% protein on a dry weight basis and is the only non-soy, single source plant-based protein, with a 1.0 PDCAAS for ages 3+.
Super Charging Plants through fermentation
A third-party study found that mycelial fermentation helps break down protein, making them easier for your body to absorb.
Highly Functional Plant-based Protein
Mycelial fermentation improves a variety of the functional characteristics of the FermentIQ™ protein enabling 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, tannins, and phenols, 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
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.
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