MycoStruct Featured on Rhône FM

Wolfram Brück from HES-SO Valais-Wallis, a partner in the MycoStruct project, recently spoke with journalist Lauriane Pipoz on Rhône FM about sustainable, mycelium-based protein products.

During the interview, Wolfram Brück introduced the MycoStruct project and its ambition to develop nutritious whole-cut meat alternatives based on mycelium.

The discussion explored how the project combines advanced fermentation technologies with food industry side streams to support the development of more sustainable food products.

With a budget of €10 million, MycoStruct brings together partners from across Europe with expertise in research, food innovation and industrial production. Through this collaboration, the project aims to advance a new generation of mycelium-based protein solutions.

Listen to the full interview in French below to learn more about MycoStruct and its vision for sustainable proteins.