Mycoprotein

Plenitude Final Conference Banner

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Fairs & Events

Plenitude Project Announces Final Conference on Circular Bioeconomy for Sustainable Protein Production

The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …

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Low Food reveals results of mycoprotein research

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Fungi, Mushrooms & Mycelium

Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi

Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …

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Investment Climate Podcast

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Fungi, Mushrooms & Mycelium

Investment Climate Podcast: Daniel MacGowan von Holstein of Kynda, How to Get Funded in 2025

In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 20: Kynda In this episode, I sat down with Dan, co-founder of Kynda, to explore how their fermentation technology is transforming food industry waste into high-value microprotein. We discuss Kynda’s journey from producing alternative meats to providing bioreactors for major food companies, how removing regulatory risk unlocked …

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Enifer PEKILOPet

© Enifer
Fungi, Mushrooms & Mycelium

Study: Enifer’s PEKILO®Pet Mycoprotein Ingredient is Up to Seven Times More Carbon Efficient Than Soy Protein Concentrate

A new life cycle assessment by Finnish biotech company Enifer has found that the carbon footprint of the company’s proprietary mycoprotein ingredient, PEKILO®Pet, is significantly lower than that of many common pet food ingredients. The cradle-to-gate total carbon footprint of PEKILO®Pet, covering fossil, biogenic, land use, land use change, and forestry emissions, was found to be 0.93 kgCO₂e per kilogram of product. In contrast, soy protein concentrate can produce up to 6.7 kgCO₂e per kilogram, over seven times more. PEKILO®Pet is also said to outperform insect protein powder (1.149 kg CO₂e per kilogram), and conventional dry pet food ingredients such as lamb (5.84 kg CO₂e per kilogram). The production process accounts for 47% of PEKILO®Pet’s emissions, while raw materials account for 38% and transportation contributes …

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Kevin Lemeilleur cargill

© Kevin Lemeilleur
Interviews

Cargill: “The World Needs More Protein That Is Grown Sustainably To Keep Pace With Global Population Growth”

Cargill, a global leader in food and agriculture, offers a broad portfolio of plant-based proteins, fibers, texturizers, oils, and fats, while also investing in companies developing sustainable food solutions. As part of these efforts, the company collaborates with startups like ENOUGH to address the growing demand for scalable and sustainable protein options. We spoke with Kevin Lemeilleur, global managing director of meat & dairy alternatives at Cargill, about the company’s partnership with ENOUGH, its innovations in plant-based dairy, emerging market trends, and its plans for 2025 and beyond. At FiE, Cargill showcased prototypes made with mycoprotein developed in partnership with ENOUGH. Could you elaborate on this collaboration and the advantages of using this mycoprotein? As global food production and agriculture evolve, we need innovative solutions …

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Plant-based meatballs

Image courtesy of Planteneers
Manufacturing & Technology

Planteneers Unveils Manufacturing Solutions for Mycoprotein-Based Meat Alternatives

Germany’s Planteneers, a leading developer and provider of customized plant-based products, has unveiled a range of meat alternatives featuring mycoprotein. The products were developed with the company’s functional systems for plant-based meat — fiildMeat P and fiildMeat S — which can integrate mycoproteins to create products that combine “authentic enjoyment,” health, and sustainable production. Mycoproteins are notable for their meat-like texture and nutritional profile, offering essential amino acids, valuable fiber, and low fat content. With the vegan food market projected to reach $40.53 billion by 2031 and consumers demanding minimally processed products, Planteneers offers manufacturers a solution for these trends. “With its meat-like structure, mycoprotein not only brings functional advantages but also has an ideal nutrient profile. Mycoprotein has all the essential amino acids, valuable …

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Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU market.

© Iiro Muttilainen
Company News

Enifer Breaks New Ground as First Nordic Firm to Seek Novel Food Approval for Mycoprotein

Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU. The company claims to be the first Nordic company to apply for a mycoprotein under novel foods. This regulatory step marks a significant milestone in the company’s commercialization efforts, which recently secured funding to build a €33 million production facility, scheduled for production by the end of 2025. In addition to the EU approval, which could take several years, Enifer plans to pursue GRAS status in the US and novel food approval in Singapore. “We’re incredibly proud to continue the work that visionary scientists began in the 1980s and to take this vital step towards bringing PEKILO® to …

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Mycoprotein meatballs

Image courtesy of The Better Meat Co.
Company News

The Better Meat Co. Expands to Asia with Singapore Approval for Rhiza Mycoprotein

California’s The Better Meat Co. (BMC) announces it has received approval from the Singapore Food Authority to sell its flagship, single-ingredient Rhiza mycoprotein in the country. The approval confirms that Neurospora crassa, the fungi genus that BMC uses in its biomass fermentation process to make the mycoprotein, is safe for human consumption. Neurospora crassa has been traditionally used in Asian foods such as tempeh and oncom, but it has never been used as an ingredient itself. Most of the mycoproteins available are derived from the roots of Fusarium venenatum, the fungus strain used by Quorn for decades. This approval marks a significant milestone for the company’s overseas expansion. CEO Paul Shapiro will keynote the 3rd Annual Meat Evolution Leaders Summit in Singapore, featuring dishes made from Rhiza …

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Beyond Meat headquarters in El Segundo, California

Beyond Meat headquarters in El Segundo, California ©JHVEPhoto-stock.adobe.com
Company News

Beyond Meat Unveils Plans to Launch a Mycelium Steak Alternative

Beyond Meat has plans to launch a mycelium-based whole-cut steak alternative, responding to growing consumer demand for clean-label alternatives, reports CNBC. President and CEO Ethan Brown said that the new filet would roll out in a healthy restaurant chain instead of McDonald’s, Dunkin’, or KFC; however, he did not give a launch date. “The focus on this has been a very small number of ingredients, very high protein, and very low saturated fat,” Brown told CNBC. Mycoprotein for realistic alternatives Mycoprotein, an ingredient derived from mycelium made with fermentation technologies, is becoming a popular in meat alternatives due to its muscle-like texture, adaptable mild flavor, low saturated fat content, and nutritional profile rich in essential amino acids, fiber, iron, zinc, and potassium. Companies using mycoprotein …

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mycorena whole cut

© Mycorena
Company News

Mycorena Acquired by Biomass Fermentation Firm Naplasol, Member of Animal Protein VEOS Group

After facing significant financial challenges, mycoprotein pioneer Mycorena filed for bankruptcy earlier this year, seeking new ownership to build upon its innovations and market presence. Today, Naplasol, a VEOS group member, announces the acquisition of the Swedish company. Naplasol specializes in biomass fermentation to produce mycoproteins and offers various ingredients for food applications. VEOS Group, founded in 1974 and headquartered in Belgium, is a global leader in the animal protein market with production facilities worldwide. It serves the food, pet, and feed industries and is supported by a global sales network. According to the announcement, Naplasol plans to produce Mycorena’s flagship product, Promyc, at its industrial facility in Bree, Belgium, to enhance its portfolio and offer new sustainable proteins. Wim Slee, co-CEO of VEOS Group, …

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Brazil’s Typcal, a startup based Paraná pionering mycoprotein in Latin America, has been selected by the Paraná Anjo Inovador to receive a R$250,000 in funding.

Eduardo Sydney and team © SEI-PR
Fermentation

LATAM’s Mycoprotein Innovator ‘Typcal’ Secures R$250K From Brazilian Government

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. 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, …

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MAASH announces it has acquired a site in France to launch the first mycoprotein factory in the country.

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Company News

MAASH to Launch First Mycoprotein Factory in France Following Metex NOOVISTA Acquisition

Belgian biotechnology startup MAASH announces it has acquired the French biotech Metex NOOVISTA to launch what it claims will be France’s first mycoprotein factory and its first European production plant. Metex NOOVISTA, a METEX Group subsidiary, specializes in fermented functional ingredients. Its factory is in Carling, on the Chemesis industrial platform in Saint-Avold, at the heart of the Grand Est region and the Moselle Department. Under the expertise of CEO Frédéric Van Gansberghe and the management of Gaspard Gilbert, MAASH aims to modify the site rapidly and establish itself as a European leader in mycoproteins. The company says it has preserved ten workers from Metex and announces ambitious production plans for the mycoprotein factory: an initial capacity of 10,000 tons annually, with two more production lines of …

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Mycorena's product portfolio

© Mycorena
Company News

Mycorena Files for Bankruptcy, Seeks New Ownership to Continue Pioneering Mycoprotein Ingredients

In a sad turn of events, Sweden’s Mycorena, a producer of mycoprotein, has filed for bankruptcy after facing significant financial challenges. The company says it made considerable efforts to overcome these difficulties, including pausing the construction of a large-scale facility and pivoting to a strategic business model. The mycoprotein pioneer also announced that it aims to restructure under new ownership to preserve and build upon its innovations and market presence. According to the leadership statements, there’s optimism that the company can overcome its current challenges and continue its trajectory as a leader in the mycoprotein market. CEO and founder Ramkumar Nair states: “This was not an easy decision, but we believe it is a necessary step to restructure our business and protect the value that …

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The Better Meat Co. receives historic GRAS "No Questions" letter from FDA for its meat-like Rhiza mycoprotein

Image courtesy of The Better Meat Co.
Company News

The Better Meat Co. Receives FDA GRAS ‘No Questions’ Letter for Rhiza Mycoprotein

California’s The Better Meat Co. (BMC), a B2B supplier of mycoprotein,  announces that it has received the FDA’s “no questions” letter, confirming that its Rhiza mycoprotein, derived from the mycelium of the fungi genus Neurospora crassa, is generally recognized as safe (GRAS) for human consumption. BMC now joins Quorn, ENOUGH (we have yet to verify on this count), and Nature’s Fynd in receiving FDA support for such ingredients, according to BMC. However, the company’s CEO, Paul Shapiro, informs Cultivated X that this news marks the first GRAS for a mycoprotein made with a fungus species outside of the Fusarium genus. The company also announces that the US Department of Agriculture (USDA), which evaluated Rhiza as a meat enhancer, has recognized it as suitable and safe …

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Swedish foodtech startup Mycorena announces the discontinuation of its large-scale factory project in Sweden for scaling its mycoprotien Promyc

© Mycorena
Cultivated, Cell-Cultured & Biotechnology

Mycorena Pauses Large-Scale Mycoprotein Facility: “Investors are Hesitant to Back Projects with Heavy Capital Requirements”

Pioneering mycelium-based solutions company Mycorena announces it is discontinuing its large-scale factory project in Sweden for Promyc, its flagship mycoprotein ingredient. Planned in 2022 and designed with Tetra Pak, the large-scale production factory aimed to supply the then “booming” plant-based market with volumes of mycoprotein: 5,000 tons by the end of 2023, with a total production volume of up to 100,000 tons in multiple stages. Despite significant growth and raising over €35 million in funding, including a €24 million Series A round, Mycorena says it has faced changing market conditions such as reduced investor interest in capital-intensive projects within the food tech industry and a slowdown in the plant-based meat market. The company says it attempted to raise Series B funding with SEB and Pareto …

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The Better Meat Co. announces it has "dramatically" reduced the cost of its flagship ingredient, mycoprotein Rhiza.

Image courtesy of The Better Meat Co.
Cultivated, Cell-Cultured & Biotechnology

The Better Meat Co. Slashes Mycoprotein Cost, Targeting Price Parity with Beef

California’s The Better Meat Co., a B2B company harnessing biomass fermentation and fungi to make sustainable alternatives to animal proteins, announces it has “dramatically” reduced the cost of its flagship ingredient, mycoprotein Rhiza. The Better Meat Co. (BMC) explains it has achieved 100 successful harvests from its large-scale 9,000 L fermentation system at its Sacramento pilot plant. This large-scale production has significantly reduced the final cost of Rhiza, reaching cost parity with commodity beef. Rhiza is said to boast a meaty texture and a unique nutritional profile; it provides more protein than eggs, outshines beef in terms of iron and zinc, offers more fiber than oats, and has more potassium than bananas. It is also naturally allergen-friendly and free from cholesterol, saturated fat, and trans …

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German B2B biotech Kynda announces that it has commenced the construction of a large-scale facility for mycoprotein near Hamburg, Germany. 

Image courtesy of Kynda
Cultivated, Cell-Cultured & Biotechnology

Kynda Breaks Ground on Hamburg Facility to Produce 2,500 Tons of “Kynda Meat” Annually

German B2B biotech Kynda announces that it has commenced the construction of a large-scale facility near Hamburg, Germany, for the production of its mycoprotein product, Kynda Meat. Using its fermentation tech, Kynda transforms a fungus strain (exempt from EU novel food regulations) and food industry by-products into a zero-waste mycelium ingredient within 48 hours. The new production facility will feature two 720 m² halls on a 6,200 m² site, where the biotech company will use its ‘plug and play’ bioreactors to ferment 2,500 tons of Kynda Meat annually. Daniel MacGowan-von Holstein, CEO and co-founder of Kynda, comments, “We’ve outgrown our current lab and fermentation facilities, which were ironically based in a former pig barn. We’re therefore thrilled to witness the expansion of our production facilities to continue …

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Enifer mycoprotein facility

© Enifer
Cultivated, Cell-Cultured & Biotechnology

Enifer Raises €36M for Mycoprotein Facility Producing the “Missing Ingredient for a Sustainable Food Chain”

Finland’s Enifer has secured enough funding to begin the construction of a mycoprotein facility that will upcycle food industry sidestreams into fungi-based protein ingredients. The facility will cultivate up to 3,000 tons of Enifer’s proprietary mycoprotein, PEKILO®, every year; this is said to be enough to meet the annual protein needs of around 40,000 people. According to the company, the plant will be the first worldwide to produce this type of mycoprotein from sidestreams. The construction of the facility is expected to cost €33 million and be completed by the end of 2025, with operations ramping up in 2026. The new funding consists of a €15 million Series B round led by the private equity fund Taaleri Bioindustry Fund I, with follow-on investments from existing …

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Schouten mycoprotein nuggets

© Schouten Europe
Fairs & Events

Schouten to Showcase its “Groundbreaking” Mycoprotein Nuggets at PLMA Amsterdam

Schouten Europe announces that its Mycoprotein Nuggets, have been selected for display at the Idea Supermarket area of the Private Label Manufacturers Association (PLMA) trade show, on May 28 and 29, at the Amsterdam RAI Exhibition Center, where vegconomist will be present. The meat alternative specialist, operational since 1990 and which supplies its products, mainly under private labels, to more than 50 countries, says that mycoprotein is the key ingredient in its latest offerings, which include cubes as well as the nuggets that will be on display at PLMA. Described as “groundbreaking”, the nuggets are said to offer a firm and juicy texture, similar to that of traditional nuggets, and are available for both retail and foodservice industries. Mycoprotein as a nutritional powerhouse Last month, …

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© Quorn
Cultivated, Cell-Cultured & Biotechnology

VTT Study Finds Mycoprotein a Sustainable Superfood & Next-Level Nutrient Powerhouse

Research by a team of scientists at VTT Technical Research Centre of Finland shows that mycoprotein is a valuable ingredient: it offers digestible proteins and, unlike meat, dietary fiber.  These findings are relevant because various studies suggest that dietary fiber intake significantly reduces the risk of cardiovascular disease, cancer, stroke, type 2 diabetes, high cholesterol, and hypertension. The VTT study evaluated the nutritional quality of different microbial biomass samples by assessing their protein digestibility and carbohydrate (fiber) fermentability in the colon using in vitro methods. According to the researchers, previous studies centered on protein content, overlooking fiber, glucose, and other macronutrients. Four microbial biomasses were selected to determine whether they could be both a protein and dietary fiber source for the human diet: one hydrogen-oxidizing …

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