Organisation / Brand: Mycorena

3D-printable mycoprotein

© Revo Foods/Mycorena
3D Technology

Revo Foods and Mycorena Receive €1.5M to Develop 3D-Printable Mycoprotein

Austria’s Revo Foods and Sweden’s Mycorena have received a €1.5 million grant for their joint project of developing 3D-printable mycoprotein. The funds come from Swedish innovation agency Vinnova, the Austrian Research Promotion Agency, and cross-border EU funding program Eurostars. Applications were highly competitive, so the companies’ success demonstrates that there is significant interest in innovative mycoprotein solutions. “Getting this recognition from such an attractive and competitive initiative like Eurostars further emphasises that the technology we are developing is really an important part of creating a sustainable food system,” said Paulo Teixeira, Chief Innovation Officer at Mycorena. Whole-cut alt seafood First announced in October, the joint project is working on technologies and processes to create mycoprotein suitable for additive food manufacturing. It has a particular focus …

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REVO x Mycorena

Image courtesy Revo Foods
3D Technology

Mycorena & Revo Foods to Develop “Whole New Realistic Meat-Like Product Segment” For Alt Seafood

Mycoprotein specialist Mycorena and 3D printed seafood expert Revo Foods have begun a research collaboration to develop a mycoprotein suitable for 3D printing alt seafood products. The printable mycoprotein will have a soft fibrous texture, light colour and neutral taste, making it particularly suitable for seafood alternatives, according to the companies. Says Austria’s Revo Foods: “Being able to combine the meat-like properties of mycoprotein with the unrestricted shaping possibilities of 3D food printing, a whole new realistic meat-like product segment can be created.” Revo Foods is developing new food processing technologies, including 3D tech, for plant-based seafood products including its salmon and tuna alternatives which are already seeing retail success around Europe. Most recently, Revo announced the Austrian launch of new products Revo Gravlax, Revo …

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Rebl Eats / Mycorena

© Rebl Eats
Company News

Rebl Eats and Mycorena Partner to Make Alt Meat More Accessible in Northern Europe

Rebl Eats of Finland and Mycorena of Sweden have entered into a new partnership to make meat substitutes more accessible throughout Northern Europe. As part of the new partnership, Rebl’s product developers and chefs have developed new additions to the ready meals category: fresh ready meals with Mycorena’s flagship product, a sustainable and natural mushroom-based ingredient called Promyc. The products launched by Rebl Eats are branded with Promyc and have already generated great demand after an exclusive launch in 15 selected shops in Helsinki, Finland, according to the company. Multi market launch In the next phase of the collaboration, the products will be launched in the Swedish market, followed by the rest of the Nordic region and then the rest of Europe. Also on board …

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Bernhard Ilerup, Mycorena

© Mycorena
People

Mycorena Hires Quorn Commercial Director to Drive Growth

Swedish foodtech company Mycorena onboards Bernhard Ilerup as Head of Commercial Growth to support the company’s ongoing growth process. Bernhard Ilerup comes directly from a management position at Quorn Foods, a long-time market leader in mycoproteins. In his new role as Head of Commercial Growth at Mycorena, Ilerup is tasked with taking the company to a new level on the commercial side. With the goal of becoming the market leader in mycoproteins, the company is nearing the start of commercial production at the new Promyc production plant 3P, scheduled for 2023. Recently, there have been reports of a decline in the market for plant-based products, however, the market for mycoprotein is still on the upswing and is expected to continue to increase due to its …

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Plant-based pea-fungi products

© Peas of Heaven
Fungi, Mushrooms & Mycelium

Peas of Heaven Launches Frozen Pea Protein Hybrids in Collaboration With Mycorena

Peas of Heaven announces the launch of a “totally unique range of products” combining pea protein and Mycorena’s mycoprotein ingredient Promyc. Peas of Heaven is known for its fresh pea-based meat alternatives ranging from burgers meatballs, bacon, mince, and various types of sausage, which sold out within 24 hours upon the opening of the brand’s online store last spring. Mycorena is a food tech that works with fungi technology to create its mycelium-based protein Promyc. Earlier this year, the two Swedish brands developed The Converter, the first hybrid vegan sausage made using pea protein and Promyc. Following its success, the companies again joined forces to create this newly announced range of frozen products. Julia Granung, head of product development at Peas of Heaven, said: “We see …

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Tetra Pak Mycorena

Charles Brand, Tetra Pak Executive Vice President for Processing Solutions & Equipment, & Dr. Ramkumar Nair, Founder and CEO, Mycorena ©Tetra Pak
Fungi, Mushrooms & Mycelium

Tetra Pak Collaborates with Mycoprotein Innovator Mycorena on “Ground-Breaking” Alt Protein Plant

Tetra Pak is to collaborate with Mycorena to build a greenfield production facility for fungi fermentation. With the goal of building a more resilient and sustainable global food system, the new facility will utilize Mycorena’s innovative fungi fermentation for alt protein food applications. The new plant, located in Falkenberg, Sweden, will produce a meat replacement product from fungi. The factory’s first phase will include mince-based products that will serve as ingredients for making alt meat products, with the fast-growing Mycorena also announcing plans to expand its production capacity and extend its geographical reach by opening new factories across Europe and Asia in the near future.  Packaging giant Tetra Pak’s relationship with Mycorena dates back to 2019 and forms part of the company’s ambition to reach …

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mycoprotein-based butter

© Mycorena
Milk- and Dairy Alternatives

Mycorena Develops “First Ever” Mycoprotein-Based Butter

Sweden’s Mycorena has developed what it claims is the first mycoprotein-based butter prototype. The innovation could pave the way for mycoprotein to be used in alt-dairy products as well as alt-meat. To make the butter, Mycorena uses a unique fungi-based fat ingredient requiring very few additives. The new prototype is cholesterol-free, and is also lower in saturated fat than conventional butter. Ultimately, the fat ingredient could be used to develop alternatives to other high-fat dairy products such as cream and cheese. “This is something our team has been trying to figure out for more than a year, with little success until recently,” Mycorena Chief Innovation Officer Paulo Telxeira told FoodNavigator. “Usually, mycoprotein is considered a non-functional protein ingredient that needs other ingredients to create interesting …

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Mycorena

© Mycorena
Fungi, Mushrooms & Mycelium

Mycorena’s MIND Location Expands to Become Europe’s Largest Mycoprotein Facility

Sweden’s mycelium-based protein leader Mycorena has expanded its facilities to become Europe’s largest demo production facility currently in full operation, according to the company. The Mycorena Innovation and Development centre (MIND) has grown its pilot-line facilities to become one of the few facilities globally to provide an inclusive “fermenter to fork” approach. Based in the heart of Gothenburg city center, MIND now hosts the Mycorena’s office headquarters, a fully food-grade certified fermentation facility, R&D labs, a development kitchen, and a pilot line for the production of end-consumer food products. The food tech company claims that the facility is capable of producing hundreds of tons of mycoprotein annually to be used as a food ingredient. Mycorena has also established what it says are fully modular and …

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Mycorena’s mycelium-based protein Promyc

© Mycorena
Fungi, Mushrooms & Mycelium

Lantmännen Enters Strategic Venture with Mycorena for Sweden’s Mycoprotein Future

Lantmännen Cerealia, the Swedish agricultural giant, is entering into a partnership with mycelium-based protein food tech Mycorena. With the stated ambition of developing future mycoprotein foods for the Nordic market, the strategic venture will focus on upcycling food waste to create fungi-based protein sources and ingredients. Lantmännen – Swedish for “the farmers” – is a Swedish agricultural cooperative owned by over 19,000 Swedish farmers with operations in over 20 countries and an annual turnover of over €4.5 billion. The cooperative owns several food brands, such as AXA and Kungsörnen, and after jointly developing prototypes with Mycorena is now looking towards the growing alt protein sector.  Mycorena – a fellow Swedish company – develops mycelium-based protein from upcycled food waste, hence the synergy with Lantmännen as …

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Mycorena’s mycelium-based protein Promyc

© Mycorena
Investments & Finance

Sweden’s Mycorena Closes “Largest Ever” Nordic Series A Investment in Alt Protein 

Mycorena – the Swedish startup developing mycelium-based protein from upcycled food waste – has closed what it claims is the largest Nordic Series A funding round in alt protein to date. The fresh €24 million ($26.8 million) Series A funding will be used to upscale and commercialize Promyc – the food tech’s proprietary alt protein product.  Mycorena’s mycelium-based protein Promyc can be used to create realistic alt meats, with the sustainable ingredient developed by upcycling food waste in industrial processing such as bread dough from bakeries. Mycorena has also developed fungi to create a type of fat that behaves in the same way as animal fat, enhancing the flavor of alt-meat products. Mycelium-based foods have emerged as a major category in the development of alt …

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Mycorena

©Mycorena

Investments & Finance

Swedish Mycoprotein Pioneer Mycorena Raises $9M for Sustainable Proteins from Upcycled Food Waste

Scandinavian mycoprotein startup Mycorena AB has announced the completion of its Pre-Series A funding round, raising over $9 million. The funding represents one of the largest-ever investments in a Nordic vegan food-tech company and takes its total investment close to $12 million.  Founded in 2017, Mycorena has grown its flagship mycoprotein ingredient Promyc, which is already being tested as a protein ingredient in several commercial vegan products sold in Scandinavia. With the ultimate aim of replacing animal-based protein, the sustainable ingredient is developed by upcycling food waste in industrial processing such as bread dough from bakeries. With the closing of this investment round, the project to build a large-scale Promyc production capacity can now be fully kickstarted. In 2020 the Gothenburg-based startup raised over €1.2 …

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Mycorena raise

©Mycorena

Food & Beverage

Mycorena Raises € 1.2 Million for Unique Fungi Protein as Beginning of a “Silicon Valley of Foodtech in the Nordics”

Swedish foodtech startup Mycorena announces a raise over 1.2 Million EUR to fund the scaling of its novel fungi-based protein ingredient, Promyc®. The company will open a facility in Falkenberg, Sweden – which is reportedly the first step to “transform the region to be the Silicon Valley of Foodtech in the Nordics.”

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