MycoStruct Presented at Food Frontiers 2026

On 14 October 2026, MycoStruct project coordinator Dr Shomaila Sikandar from TFTAK, presented the project at Food Frontiers 2026 in Riga, Latvia. The event brought together researchers, food-tech companies, start-ups and investors to discuss developments in food biotechnology, sustainable food production and emerging technologies.

The conference provided a platform for discussions on how scientific innovations can be developed into commercially viable food products. During the event, Dr Sikandar participated in an interactive workshop focused on product concept development and market-entry strategies. The session encouraged participants to challenge assumptions, consider different perspectives and work collaboratively on new ideas.

Dr Sikandar also exchanged views with entrepreneurs and investors on market needs, commercialisation challenges and the factors influencing the successful introduction of innovative food technologies. These discussions offered perspectives beyond scientific research, particularly on the importance of understanding consumer and industry requirements.

As MycoStruct works towards scaling its fermentation technology to a five-thousand-litre demonstration facility, considerations such as product development and market readiness are closely linked to its long-term ambitions. Participation in Food Frontiers 2026 provided an opportunity to present the project and engage with the wider food innovation community.