AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass
A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass. Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …