Press Release: MycoStruct project launches

We’re excited to share the first press release from the MycoStruct project, announcing the official launch of our work on next-generation mycelium-based whole-cut protein alternatives.

Hosted by Adamo Foods in Nottingham, the kick-off meeting brought together 11 partners from across Europe and associated countries to begin developing clean-label, high-protein steaks and fillets with a significantly lower environmental impact than conventional beef. Backed by the Circular Bio-based Europe Joint Undertaking, MycoStruct will work over the next 36 months to make natural, nutritious and meat-like mycelium-based products scalable, affordable and ready for broader consumer acceptance.

The project addresses one of the key challenges in the alternative protein sector: creating authentic whole-cut formats such as steaks and fillets at scale. By using advanced fermentation, MycoStruct grows structured mycelium proteins directly into naturally fibrous, meat-like formats, while integrating agricultural and food industry side streams into a circular production process.

With its combination of biotechnology, sustainable feedstocks, consumer co-design and industrial scale-up, MycoStruct aims to support Europe’s transition towards more resilient, circular and diversified protein systems.