Welcome to the MycoStruct Project

We are pleased to announce the launch of the MycoStruct project: MYcelium-based COmplete Protein STRUCTures for Whole-Cut Scale-Up. Supported by the Circular Bio-based Europe Joint Undertaking (CBE JU) under the Horizon Europe programme, the project brings together partners from across Europe to advance sustainable protein production through innovative mycelium fermentation technologies.

Launched in 2026, MycoStruct is a collaborative initiative focused on developing next-generation whole-cut protein alternatives with natural meat-like texture, high nutritional value, and significantly lower environmental impact compared to conventional meat production. The project aims to scale up an advanced fermentation platform capable of producing structured mycelium proteins without the need for extensive processing, binders, or additives.

By combining cutting-edge biotechnology with circular economy principles, the MycoStruct project will integrate sustainable feedstocks from agricultural and food industry side streams while supporting the transition towards more resilient and resource-efficient food systems in Europe.

Follow our journey on LinkedIn, YouTube, and Instagram, as we share updates and insights into the future of sustainable alternative proteins.