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.
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....
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...
Hamburg-based Mushlabs utilises a ‘unique’ and ‘highly efficient’ process to cultivate mushroom mycelium, producing an ingredient the start-up says is ‘ideal’ for plant-based product development. The company has just announced an exciting new upcycling...
Barcelona-based Libre Foods’ first product, a hybrid bacon alternative made from fungi and plant proteins, is preparing to launch into Europe this year.
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.
