Meat analogues from mycelium protein
We are thrilled to announce that our consortium’s project proposal, PLANTOMYC, has secured EU funding through the HORIZON initiative! With a perfect score, we are among the only two successful applicants out of 59, and we couldn’t be more proud. The project aims for the Production of superior meat analogues by bridging the benefits of plant proteins and mycelium protein biomass produced from circular substrates (PLANTOMYC).
The transformative project aims to revolutionize the alternative protein sector by combining the benefits of plant-based food sources with the functional and sensory advantages of mycelial biomass. We’re excited to develop innovative, minimally processed hybrid meat analogues that are not only sustainable but also delicious. ️
The next four years promise to be incredible, and we look forward to growing and innovating together to make yummy, sustainable food a reality.
Abstract of the project PLANTOMYC
PLANTOMYC stands as a pioneering initiative aiming to address critical pain points in the alternative protein sector, including environmental sustainability and high production costs. By merging the benefits of plant-based proteins with the functional and sensory advantages of mycelial protein biomass, the project develops minimally processed hybrid meat analogues that are both healthy and tasty.
Through cutting-edge fermentation techniques and upcycling underutilising resources like pea protein by-products and brewers’ spent grains, the project seeks to reduce waste while enabling cost-effective production with a lower carbon footprint. Through targeted efforts, the Plantomyc team also navigates challenges related to consumer acceptance, technological scaling and regulatory compliance, paving the way for a more sustainable protein industry in the EU.
Life cycle assessment of mycelium protein biomass produced from circular substrates
ESU-services will be responsible for investigating environmental and social aspect of the newly developed protein foods in the PLANTOMYC project in an LCA. Partners will support the data collection with their knowledge and findings gained in the project.
Maresa Bussa and Niels Jungbluth @PLANTOMYC Kick-Off
Kick-off Meeting
The Kick-off Meeting for PLANTOMYC was on January 22nd, marking the official start of this exciting EU-funded project!
Together with an exceptional consortium of academic (University of Reading, Universidad de Navarra), research (RISE Research Institutes of Sweden , Westerdijk Fungal Biodiversity Institute, Foodscale Hub, EIT Food) and industrial partners (Millow.co , BRØL | B Corp® , ESU-services GmbH , Lantmännen, ATOVA Regulatory Consulting, SLU ) we are poised to redefine the future of sustainable food by pioneering hybrid meat analogues through cutting-edge science and innovation.
This project is not just about advancing technology; it’s about pushing the boundaries of creativity and collaboration to deliver impactful solutions that address global challenges.
Our Kick-off Meeting is the starting point for aligning our shared vision, building the foundation for seamless collaboration, and embarking on a journey of scientific excellence. Exciting times ahead!
#Innovation #Sustainability #Collaboration #PLANTOMYC #HybridMeat #SustainableFood #AlternativeProteins #mycelium
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