Meat analogues from mycelium protein
The PLANTOMYC project receives EU funding through the HORIZON initiative from 2025 to 2029. It aims to produce superior meat analogues by bridging the benefits of plant proteins and mycelium protein biomass produced from circular substrates.
ESU-services collaborates with a 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). Together, we aim 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. These novel foods are not only sustainable but also delicious. ️
Abstract of the project PLANTOMYC
PLANTOMYC stands as a pioneering initiative aiming to address critical pain points in the alternative protein sector. This includes environmental sustainability and high production costs. We will merge the benefits of plant-based proteins with the functional and sensory advantages of mycelial protein biomass. The project develops minimally processed hybrid meat analogues. These should be 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. Furthermore, it while enabling cost-effective production with a lower carbon footprint. Through targeted efforts, the 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.
