Naplasol is a proud member of the Fungi Protein Association, a group of companies pioneering fungi fermentation to advance food sustainability. The FPA represents the interests of its members, advocates in fungi protein in public policy, initiates scientific research, and much more.
The world needs more nutritious and sustainably produced protein because other sources, such as animal and plant-based proteins, cannot keep up with growing demand, do not contain all the essential amino acids, or are heavily processed and/or consume a lot of energy and land. "Mycoproteins are today's proteins for a better future," said Wim Slee, founder and CEO of Naplasol.
The FPA has a diverse collection of members. These are food processors who develop high-protein, high-fiber food products, such as nuggets, deli meats, cream cheese, bacon, fish fillet and sashimi, non-profit organizations such as GFI and ProVeg International and others, such as Naplasol, who develop nutritious and tasty mold protein ingredients for meat, egg, fish and dairy alternatives.