Mycoprotein

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.

Image provided

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.

Beef Wellington - 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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A mycoprotein steak

Image courtesy of Nosh.bio
Cultivated, Cell-Cultured & Biotechnology

Nosh.bio’s Retroffited Plant Ready to Produce “Thousands of Tons” of Mycoprotein Annually

Nosh.bio, a B2B biomass fermentation startup recently showcased on the Investment Climate Podcast, announces it has achieved a production milestone at its newly established plant near Dresden, Germany. The biotech explains that it has conducted extensive production trials, indicating that is on track to produce “thousands of tons” of its mycoprotein ingredient annually. The inaugural production run is expected to occur within the next four to five months.  The company’s mycoprotein delivers a muscle-like structure, allowing manufacturers to produce single-ingredient meat and seafood alternatives without extrusion or additives. Furthermore, it provides an umami taste with zero aftertaste and a neutral color, providing manufacturers with a versatile ingredient with additional binding functionalities.  Retrofitting to scale Nosh.bio’s site was a closed brewery transformed into an alternative protein …

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Nosh Biofoods has developed a mycoprotein for clean label meat alternatives

© Nosh Biofoods
Fermentation

Nosh.bio’s Mycoprotein for Single Ingredient, Clean-Label Alternatives to Reach Price Parity with Poultry in 2025

Nosh.bio, a B2B biomass fermentation startup based in Germany, has developed a unique mycoprotein that allows manufacturers to produce single-ingredient meat and seafood alternatives with a clean label. According to the startup, the new ingredient provides an umami taste with zero aftertaste and a neutral color. This allows the production of 100% mycoprotein analogs without any additives or binders, with final products only needing color additives, spices for flavor, and oil. “It is not only colour-neutral, it also has no off taste — an extremely important point in the context of the alternative protein space, where several protein sources have a strong off taste requiring masking agents, and therefore long ingredient lists,” Tim Fronzek, Nosh.bio’s CEO and co-founder explained in conversation with Cultivated X.  Long …

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Revo Foods launches THE KRAKEN plant based octopus

© Revo Foods
Meat- and Fish Alternatives

Revo Foods Unveils ‘THE KRAKEN’ Plant-Based Octopus Crafted from Fungi Protein

Austrian startup Revo Foods today announces a “culinary innovation” with what it describes as the world’s first plant-based alternative to octopus tentacles, created with fungi protein. When asked as to its production methods, Revo responded that it is “testing a unique new 3D structuring approach” for which further details cannot be revealed as yet. Branded as “THE KRAKEN – Inspired by Octopus”, the product is ready to eat but can also be grilled, fried, or baked. It can be used to replicate classic octopus-based dishes such as the Spanish Pulpo a la Gallega or Greek Octopus Salad. The mycoprotein tentacles are said to offer an authentic aroma, taste and texture, a Nutriscore A nutritional profile grading, as well as a high omega-3 fatty acid content …

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Quorn katsu style chicken

© Quorn Foods
Science

Changing the Game for Vegan Analogs: Study Explores Effects of Iron Fortification in Mycoprotein Products Without Egg Whites

In the ever-evolving landscape of food industry innovations, the spotlight is now on the development of meat alternatives that provide consumers with a sustainable option and meet the nutritional needs of comparable animal proteins. A recent study by Professor Brent Murray from the University of Leeds, funded by Quorn Foods, investigated the effects of iron fortification in mycoprotein products developed with potato protein instead of egg whites. Egg whites are incorporated into mycoprotein products as functional ingredients and binders to create appealing textures. However, the growing demand for plant-based meat alternatives and egg allergenicity are driving the replacement of egg white proteins with plant proteins.  In a related research about the interactions between fungal hyphae and egg white protein the scientists found that that potato proteins offer high …

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A chicken alternative made with ABUNDA

© ENOUGH
Fermentation

UK Mycoprotein Startup ENOUGH Signs Commercial Deal with Cargill

Food tech company ENOUGH announces that it has extended its partnership with agribusiness giant Cargill. Through the deal, Cargill is to sign a commercial agreement to use and market ENOUGH’S mycoprotein ingredient ABUNDA and to invest in its recent Series C round. ABUNDA is described as a highly versatile ingredient that provides all nine essential amino acids and dietary fiber. It is said to have a neutral taste, making it highly versatile in multiple applications. ENOUGH leverages biomass fermentation to produce its signature product at a large scale. The protein is grown by feeding fungi renewable feedstocks to make a sustainable food protein source.  Upscaling in Europe ENOUGH states that its collaboration with Cargill, “benefiting from its global footprint and feedstock technology expertise,” will allow it to …

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