Mycoprotein

mycoprotein meatballs in tomato sauce

© Patrycja-stock.adobe.com
Fermentation

Danish Yummowia Project Leverages Syn Bio to Transform Yeast into Mycoprotein Meat

Yummowia, a project spin-off from the Technical University of Denmark led by Professor Irina Borodina to develop an engineered mycoprotein meat alternative from yeast, has been accepted into the Bio Studio accelerator program of the BioInnovation Institute (BII) in Denmark. Backed by a maximum grant of €1 million per year for up to three years, BII will assist the project with business development expertise, intellectual property support, access to an investor network, and wet lab and office infrastructure. BII’s Bio Studio program supports world-leading entrepreneurial principal investigators (PI) who want to translate innovative research ideas into new solutions to benefit planetary and human health. Additionally, BII, with its Venture Lab accelerator, helps grow and scale startups such as FÆRM, which is crafting the next generation of plant-based …

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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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Plant-Based Sushi/ Seafood

©Aqua Cultured Foods
Company News

Aqua Cultured Foods Begins Building Chicago Facility Ahead of Commercial Launch in 2023

Food tech startup Aqua Cultured Foods announces it has begun building out a new facility that will enable it to begin scaling production of whole-cut plant-based seafood.  The company is also holding tasting events with strategic partners as it prepares to introduce its products in Q2 2023.  According to Aqua, the new Chicago facility is nearly triple the size of the company’s current headquarters. The space is already food-grade and needs minimal upgrades to customize it for scaling the production of fermentation-enabled protein.  Aqua adds its space-efficient methods are similar to vertical farming and that it only uses standard equipment, which allows for a rapid and affordable buildout.  Founded in 2020, Aqua is creating ‘ultra-realistic’ calamari, shrimp, scallops, and tuna and whitefish filets with mycoprotein fermentation. …

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Plantbased Business Hour

MycoTechnology: The Mighty Mushroom’s New Fermented Frontier

MycoTechnology is alt protein’s secret giant. Marketing Director, Jonas Feliciano, and Senior Director, Strategy, Lisa Wetstone, share MycoTechnology’s approach to growth, raising awareness and communicating with the consumer about the mighty mushroom’s new fermented frontier.  It is a new episode of The Plantbased Business Hour with Elysabeth Alfano. Below is a short clip and transcript from their conversation. Podcast here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Cruelty-Free Investing Executive Director Shares the Benefits of Investing with Purpose” directly Elysabeth: As we talk about being the world’s best kept secret, Jonas, that’s maybe not the best thing when you’re trying to sell to customers. I’m wondering, who’s getting it? Who …

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Prime Roots Deli Meats Slicer

©Prime Roots
Fungi, Mushrooms & Mycelium

All-Star List of Global Industry Leaders Unite to Form Fungi Protein Association

An impressive cast of fungi protein manufacturers from around the planet has united to form a new trade body, the Fungi Protein Association (FPA). The FPA’s founding members include Quorn, Nature’s Fynd, ENOUGH, The Better Meat Co., The Protein Brewery, Prime Roots, Mycotechnology, Mycorena, Aqua Cultured Foods, Mush Foods, MyForest Foods, Bosque Foods, and nonprofit organizations ProVeg and The Good Food Institute. The FPA will represent the interests of its member companies, including advocating for fungi as a sustainable protein in public policy, conducting consumer research, and more. Fungi, a sustainable protein The Fungi Protein Association asserts that meat, egg, and dairy alternatives made using fungi proteins are nutritious, delicious, and more sustainable than wheat, soy, or other plant proteins. The association cites a 2022 …

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Meet-Future-chicken

© Meet Future
Startups, Accelerators & Incubators

Meet Future Wins Plant-Based Start-Up Competition With Fermented Mycoprotein Whole Cuts

Out of the 50+ startups that applied, Meet Future, an Estonian-based food tech that produces whole cut meat and seafood alternatives made from mycoprotein, was announced winner of the Plant-Based Start-Up Competition. Vevolution, a leading vegan marketplace and Plant-Based World Expo Europe, a B2B 100% plant-based food & beverage expo, selected Meet Future for its mycoprotein whole cuts, both of which are considered the second wave of plant-based alternatives. Next-gen whole cuts Triin Remmelgas and Andrean Razumovski founded Meet Future in 2021 to create the next generation of whole cut meat substitutes using fermented mycoprotein and clean-label recipes. Since then, the startup has developed a proprietary mycoprotein texturization technology to replicate animal tissue’s muscle and fibrous structure in its meat and seafood analogs. Meet Future’s first product …

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food tech enough new hire john gray

© ENOUGH
Company News

ENOUGH Appoints John Gray as Managing Director for EU Operations

Food tech startup ENOUGH, a leader in mycoprotein production, has appointed John Gray as Managing Director for its EU operations. Gray has been hired to strengthen and lead the company’s commercial B2B focus and build scale.   John Gray was previously MBU Director Europe & Global Poultry Lead for OSI – one of the world’s largest privately held food manufacturers with more than 65 facilities in 18 countries. Gray’s appointment comes just after one month after ENOUGH inaugurated what it claims to be the world’s largest mycoprotein facility. According to ENOUGH, Gray has an exceptional track record of building and supporting customer relationships in both branded and own-label arenas in the global marketplace. His 30 years of experience across the food manufacturing, marketing, sales, food …

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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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Fy Cream Cheese Sprouts

©Nature's Fynd
Products & Launches

Nature’s Fynd Launches Dairy-Free Cream Cheese into US Sprouts Nationwide

Nature’s Fynd, a food tech company making meat and dairy alternatives with fungi-based Fy™ protein, announces its Dairy-Free Cream Cheese is now available at Sprouts Farmers Markets across the US.  Made with Fy, a fungi protein grown using Fynd’s novel fermentation technology, the new cream cheese compares to traditional cream cheese in taste and spreadability, says the brand. It can also be substituted in nearly any recipe calling for cream cheese ingredients. Available in Original and Chive & Onion flavors, each 8 oz tub retails for $4.99 and can be found in Sprout’s refrigerated sections.  Fynd’s notes its Dairy-Free Cream Cheese is fully vegan, nut-free, soy-free and contains no artificial flavors or preservatives.  Volcanic protein Fy protein is a nutritious and highly sustainable ingredient originally …

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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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ENOUGH's new plant

© ENOUGH
Company News

ENOUGH Inaugurates ‘World’s Largest’ Mycoprotein Facility

Food tech startup ENOUGH recently inaugurated what it claims to be the world’s largest mycoprotein facility, a game-changing supplier for the alternative protein market. The new factory will produce up to 60,000 tonnes of ENOUGH’s ABUNDA® protein by 2027, which is equivalent to growing a cow’s worth of protein every two minutes, explains the company. ENOUGH develops its mycoprotein by fermenting fungi using a technology that leverages renewable feedstocks, creating a unique zero-waste fermentation process for growing a complete food protein containing all essential amino acids also high in dietary fibre. Circular Bio-based Europe Joint Undertaking (CBE JU) with its Plenitude project supported the production plant’s construction phase with €16.9M coming from European funds aimed at advancing competitive bio-based industries. Nicoló Giacomuzzi-Moore, CBE JU’s executive director, commented at …

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Organisations and Brands:
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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Mushroom MycoTechnology

© MycoTechnology
Fungi, Mushrooms & Mycelium

Scientists Confirm MycoTechnology’s Potential to Nutritionally Outperform Animal Products

According to a new study published by the Journal of Food Science and Technology, MycoTechnology’s groundbreaking FermentIQ™ PTP protein powder unlocks competitive advantages for plant proteins and might help to overcome pressing issues faced by the industry today. As the world’s leading explorer of mycelia, Myco Technology continues to make a dent in the food industry. Back in May, the Colorado-based foodtech company announced a joint venture with Oman Investment Authority (OIA) to use locally-grown dates in the production of mushroom-based protein. With plans to turn the novel protein into a commercially-available product by 2025, the company has now received scientific confirmation that it has the potential to outperform animal products. Next-generation plant proteins by MycoTechnology Due to MycoTechnology’s proprietary mushroom mycelia fermentation platform, next-generation …

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Organisations and Brands:
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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