Brazil’s Typcal, a startup pioneering mycoprotein in Latin America, has been selected by the Paraná Anjo Inovador to receive R$250,000 in funding.
A spinoff of Fungi Biotechnology, the startup was founded in 2021 by bioprocess engineer Eduardo Sydney (CTO) and food industry entrepreneur Paulo Ibri (CEO) to leverage biomass fermentation to develop a mycoprotein ingredient for food applications.
“The investment of the Government of Paraná greatly increases our competitiveness because it allows us to grow as an industry”
Typcal was one of the 68 selected in the program’s first call for proposals, which was developed by the regional government through the Secretariat for Innovation, Modernization, and Digital Transformation. According to the announcement, state funding has been crucial in helping the startup navigate the challenging investment landscape and focus on technological development.
“The investor is focused on selling and generating revenue and not on developing technology, which is a risk area, but essential for any business, especially in biotechnology. Therefore, the investment of the Government of Paraná greatly increases our competitiveness because it allows us to grow as an industry and, in the end, generate jobs and income for the State itself,” Sydney commented.
Advantages over meat
Currently at a pilot scale, producing up to 100 kilos of fresh mycoproteins per month, Typcal claims its process is significantly faster than the 48-72 hours typical for other startups, developing products in just 24 hours.
The startup’s mycoprotein is said to be high in protein and fiber, low in fat and calories, and neutral in flavor, making it an optimal ingredient for vegan and vegetarian alternatives and hybrid products. “The advantage of mycelium is that it has no flavor at all, so when you add it as an ingredient, it does not affect the taste of the product,” Sydney said.
Regarding sustainability, according to Typcal, its production process is significantly more sustainable than traditional meat production, with 7,000 times higher productivity and 99% less water usage. Additionally, the startup utilizes agro-industrial by-products, reducing waste and environmental impact.
Market as early as 2025
Typcal, a FoodTech World Cup finalist, uses a fungus strain with a history of human consumption in Brazil, simplifying regulatory approval and allowing it to bring its innovative products to market more quickly.
Sydney explained, “Each startup works with a type of fungus, and we have chosen one that is already used for food in Brazil. What differentiates us from other players in the world is the fungus we use and especially time, because we are able to develop a faster and more efficient process.”
Fungi Biotechnology, based in Curitiba and Ponta Grossa in Paraná, has also created two other spinoffs: Mush, which produces sustainable and biodegradable packaging, and Muush, which makes biofabric alternatives to leather for the fashion industry.
“Our expectation is to scale production and see the first mycelium-based products on the market as early as 2025,” Ibri shared in the announcement,” Ibri stated.
