Pleurette is a startup from Foodtech which develops organic, vegetal and mushroom based products to meet tomorrow challenges and trends, providing greed and pleasure to consom'actors.
SDG’s of application
Offers from Pleurette
Fresh and organic mushrooms locally grown
Mushrooms grown in recycled and urban places, in order to produce close to consumers, in a sustainable and clean way
Pleurette is an innovative society in urban agriculture and circular economy fields. We grow mushrooms in former shipping containers and underground stone quarries. We offer fresh and organic mushrooms : oyster mushrooms, shiitakes, yellow oyster mushrooms, eryngii, nameko and mixes. Our production is local : we reduce our gaz emissions, we ensure more quality and we encourage the "made in France". Our localization, in the National Interest Market of Lomme, next to wholesalers, permits us to integrate existing distribution circuits. Our production is ecological : oyster mushrooms, eryngii and nameko are produced in former sea containers and shiitakes in older underground quarries. We want to reuse and recycle production place !
Range of innovative vegetarian products
We offer a complete range of greedy and sustainable vegetarian products mushroom-based, perfect alternatives to meat.
We valorize oyster mushroom residues into healthy food texturing agent, integrated in our products. Sauces and spreads are already on the market, on commercial development stage. Veggie balls are now at the industrialization stage and for our major innovation, the burger, prototypes are ready. We match to 4 major trends: organic, flexitarian, local, without allergen. It answers to increasing consumer demand for fresh products locally made and processed in an environmentally clean way. Thanks to our local production, we reduce our gaz emissions, we ensure more quality and we encourage the "made in France". We offer a vegetarian alternative to soya based or meat based industrial and ready-to-eat sauces and spreads. Veggie balls are soft, greedy and tasty and not very heating compared to falafels. Burgers are 100% vegetal and as delicious as meat steaks. Both look like meat and can be used in this way, this is an advantage for consumer who can keep same food or cooking habits, and for out-of-home catering, including school meals. Pleurette activities are at the crossroads of urban agriculture and circular economy. Our approach is sustainable: we recycle production rejects in order to reduce food waste and we ensure quality to consumer.
Protein-rich umami-flavored product, a new meat substitute food products, based on mushrooms’ proteins.
The project’s goal is creating meat substitute food products, based on mushrooms’ proteins. The mycelium of these mushrooms would be produced through a submerged fermentation in a bioreactor with an optimized medium to enable the formation of a protein-rich umami-flavored product. Two different products could then be conceived, depending on the post-retrieve treatments of the mycelium. If the mycelium doesn’t undergo any post-harvest treatments, it could be used for its structure, which has food texturing properties. Moreover, the texturizer would also have a high protein content and umami aroma, making it a choice ingredient for the conception of meat-substitute products. On the other hand, the mycelium could be dried in order to obtain a protein-rich umami-flavored powder, usable as an ingredient.