About the company

Type
Startup or self-employed

Members type
innovator

Headquarters
59160 Capinghem, France

Company size
12

Founders
Jürgen Engerisser

Founded
2016

SDG's

  • Responsible consumption and production

Social

Website
pleurette.fr

Alliance member

Pleurette


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.

Pleurette : an agrifood startup involved in sustainable and quality food ! Created on 23rd August 2016, Pleurette is an innovative society in urban agriculture and circular economy fields. We are based on the National Interest Market of Lille, 3rd most important in France. We are a team of 12 people, we are part of Euralimentaire, Lille Métropole excellent site dedicated to fresh and local products and we are supported by the French Public Investment Bank (BPI France). We offer fresh and organic mushrooms, we value oyster mushroom residues into healthy food texturing agent, integrated in our products. Currently, we are working on the innovative production of protein-rich flavoring umami mushroom powder. 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". Pleurette activities are at the crossroads of urban agriculture and circular economy. Our approach is sustainable: we recycle production places, urban residues and production rejects, in order to reduce food waste and ensure quality to consumer.

Company Pleurette
Offers

Fresh and organic mushrooms locally grown

Offer Fresh and organic mushrooms locally grown

Description
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 !

Available in
France,

Categories of application
Responsible consumption and production

Sector of application
Agriculture and farming for food production, Circular economy of solid wastes

Status
Implemented


Range of innovative vegetarian products

Offer Range of innovative vegetarian products

Description
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.

Available in
France,

Categories of application
Responsible consumption and production

Sector of application
Agriculture and farming for food production, Circular economy of solid wastes

Status
Tested implementation


Mycelium powder

Offer Mycelium powder

Description
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.

Available in
France,

Categories of application
Responsible consumption and production

Sector of application
Agriculture and farming for food production

Status
R&D