Project Presentation Is Now Available!

How can mycelium help shape the future of sustainable protein production? Explore the MycoStruct project presentation to learn how we are working to scale up an innovative fermentation process for producing structured mycelium proteins for whole-cut meat alternatives.

MycoStruct brings together 12 partners from 8 countries to advance sustainable protein production by combining fungal biotechnology, scalable fermentation, downstream processing and circular feedstocks.

The presentation provides an overview of the project's concept, objectives and expected impact, including:

• The challenge: Addressing the need for sustainable protein sources and whole-cut meat alternatives with desirable texture and nutritional properties.

• Our approach: Growing naturally fibrous mycelium structures directly through fermentation, reducing the need for extensive processing.

• Our objectives: Scaling fermentation towards a 5,000-litre demonstration facility, integrating downstream processing and making use of agricultural and food industry side streams.

• Our expected impact: Supporting more sustainable protein production, reducing pressure on natural resources and strengthening Europe's protein supply chains.

Whether you are a researcher, food industry professional or simply curious about alternative proteins, the presentation offers an introduction to MycoStruct’s approach to the future of sustainable food.