Roots of mushrooms: The game-changing ingredient for the plant-based industry

The food industry faces increasing pressure to deliver plant-based options that balance health, sustainability, and taste. Danish company Tempty Foods, founded in 2021, meets this challenge with the protein source of the future: mushroom roots.

Meeting the demand for sustainable and nutritious options

According to GFI, every second European consumer is trying to reduce meat. These consumers seek alternatives that offer taste, texture, and health benefits while minimising environmental impact. Since the trend of reducing meat is not expected to go away, there is a huge opportunity for products that nail down the combination and communication of solutions excelling in taste, health, and sustainability.

Harnessing the power of fungi

Tempty Foods centers its innovation on fermented mushroom roots (mycelium), a protein-rich ingredient with a complete protein profile and a naturally satisfying umami flavor that adds depth to every bite. Combined with wholesome ingredients like nutty quinoa, earthy lentils, and creamy oats, these products deliver a balance of rich taste, smooth texture, and top-tier nutrition.

Tempty Foods’ key products include the mushroom-root patty, which adds a savory crunchy bite to curries, tacos, and salads, and the mushroom-root burger patty, celebrated for its juicy texture and ability to soak up smoky marinades and spices, making it a standout in flavor-packed burgers.

The power of fermented mushroom roots to deliver taste, health, and sustainability

Shaping the future of food through sustainability

Tempty Foods combines flavor with sustainability. Each TEMPTY patty reduces emissions by:

• 95% compared to beef
• 70% compared to chicken
• 55% compared to pork

Using mushroom roots also lowers water and land use significantly. With Danish production and globally sourced ingredients, Tempty Foods balances taste, health, and environmental impact.

A vision for the future of food

Tempty Foods represents the next generation of plant-based innovation. By prioritising taste, health, and the planet, they are reshaping the story of meat alternatives. Their approach offers a glimpse into a future where food choices are not only delicious but also respectful of the environment.

For chefs and consumers alike, Tempty Foods delivers a culinary experience that is both exciting and responsible – an invitation to imagine what’s possible when sustainability meets creativity in the kitchen.

Sources:

● Over 50% of Europeans are eating less meat, but taste and price remain biggest barriers to plant-based uptake - GFI Europe
● TEMPTY Svamperods Stykke, 40x100g, Denmark
● Oksekød, hakket, 5-10% fedt | Den store klimadatabase
● Kylling, hakket | Den store klimadatabase
● Grisekød, hakket, 15-20% fedt | Den store klimadatabase