We are a biotech company commercializing a platform of high-quality fungi-based products, starting with Libre Bacon and introducing our latest innovation: mycelium-based Libre Chicken.
Our mission is to reinvent meat with the power of fungi to empower consumers to make conscious choices for a healthier future.
Why not fungi, you ask? Fungi offer nutritional benefits such as fiber, protein, vitamins, minerals, and antioxidants. They also provide unique textures and umami flavors. By using fungi, we significantly reduce land, water, and energy usage.
Mycelium is the root system of fungi. It has a filamentous structure that resembles the texture of animal meat, and we transform it into delicious mycoprotein.
Yes. Libre Foods’ products are suitable for vegetarians and vegans. All our offerings are made from fungi, free from any animal ingredients, added animal products, additives, or by products.
We use biomass fermentation.
We leverage research methodologies to create innovative, sustainable, and delicious alternatives to traditional meat. For our production processes, we use fermentation techniques to ensure the consistency and high quality of our products.
Our R&D process involves a multidisciplinary approach, combining biology, food science, and technology. We meticulously analyze and optimize fungi strains, exploring their potential to create unique and flavorful products like Libre Bacon and mycelium-based Libre Chicken.
Yes, we are continuously exploring new technologies to enhance our product line. Our commitment to innovation means we stay at the forefront of emerging technologies, ensuring our offerings remain delicious, sustainable, and aligned with evolving consumer preferences.
