MycoStruct at the CBE JU Food & Feed Workshop
The MycoStruct team took part in a CBE JU workshop in Brussels dedicated to advancing innovative and sustainable solutions for the European food and feed sectors.
On 9 June 2026, representatives of MycoStruct attended the CBE JU Cluster Workshop on Food & Feed in Brussels. The event connected European research projects with policymakers, industry organisations and other stakeholders to examine how emerging food and feed technologies can progress from research towards large-scale application.
The programme combined presentations, poster displays and networking activities, providing a platform for participants to share experience and discuss common barriers to the wider uptake of alternative proteins.
Project Coordinator Dr Shomaila Sikandar and Andres Maser, both from TFTAK, represented MycoStruct at the workshop. During a session focused on alternative protein development, Dr Sikandar and Stuart Wilkinsonfrom Adamo Foods presented the project’s approach to creating nutritious, mycelium-based whole-cut protein products suitable for future industrial production.
Discussions throughout the event addressed the use of alternative raw materials, circular approaches to food production and the potential of fungal fermentation to support more sustainable food systems. Participation also enabled the project team to build connections with related European initiatives and exchange perspectives on the technical and commercial pathways needed to bring new protein products to consumers.
MycoStruct brings together 13 European partners to advance scalable and sustainable mycelium-based protein solutions, with support from CBE JU.
The workshop strengthened MycoStruct’s links with the wider European alternative protein community and provided valuable insights to support the project’s next steps. By exchanging knowledge with related initiatives and stakeholders, the consortium continues to contribute to the development of sustainable, scalable and market-ready protein solutions.
