While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
Finnish biotech start-up Enifer will open its first factory in order to develop its mycoprotein ingredient, following its receiving of €12m in funding. To develop these ingredients, it will use PEKILO fermentation, a process developed in the 1970s by...
A pioneering project led by University of Stirling scientists aims to develop a new carbon negative food source. If the trial is successful, it could be replicated worldwide, creating thousands of jobs and a food source that can contribute to tackling...
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
Israeli start-up MadeRight has secured funding to expand its development team and refine its fungi-based packaging production process with the aim of achieving a commercially viable prototype.
Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
Fungal infections destroy a significant amount of crops worldwide. Scientists have warned that the crop losses due to fungal infections cause hundreds of thousands of people to miss out on calories they could have if the crops survived. And this will...
Israel-based MadeRight is leveraging fungi fermentation technology to turn ‘waste into gold’. Its innovative material addresses the performance ‘trade-offs’ inherent in sustainable packaging, co-founder Rotem Cahanovitc tells FoodNavigator.
Researchers from Northumbria University in the UK found that swapping red and processed meat for Quorn’s mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases...
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
From Ukraine to neighbouring Romania and north-eastern Lithuania, interest in alternative proteins is on the up. Meet three new start-ups developing animal-free whole cuts, mycoprotein ingredients, and plant-based sashimi.
Mycelia-focused MycoTechnology has teamed up with ingredients supplier IFF to expand its reach to Europe, all the while Novel Foods approval for its FermentIQ protein is imminent, Lisa Wetstone, Director, Innovation & Growth Strategy, tells FoodNavigator....
A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.
Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.
When it comes to proteins, says Christian Koolloos, chief business development officer at Dutch startup The Protein Brewery, boring is good. In fact, the blander the better: “Fermotein [his firm’s fermented fungi protein] is extremely boring in its profile...
Concerns over immune health and the pandemic has thrust the humble mushroom into the spotlight as experts hail the fungi’s ability to interact with gut microbes that influence healthy immune and inflammatory responses.
Meati Foods – which is carving out new territory in the meat-alternative space with a fungi-based platform capable of producing ‘steaks’ and other whole cuts – has raised $50m in a Series B round co-led by new investor BOND and long-time Meati investor...
Spanish start-up Innomy is growing fungal mycelium on grains to ‘replicate the experience’ of eating ‘juicy and delicious’ meat, but with a substantially lower environmental impact, says the start-up’s CSO and co-founder Dr Francisco Kuhar.
This week, The Protein Brewery announced a €22m Series A investment to help scale up production of its fungi-based alternative protein Fermotein. FoodNavigator asks founder Wim de Laat what benefits the novel food ingredient will bring to manufacturers,...
