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[SITUATION] · [ACTIVE] · [TECHNOLOGY]

2 clusters · 4 sources · 11 days · First seen · Last updated

Development of fungal-based protein alternatives

Overview

The development of mycelium and fungal-based proteins is expanding as a technological alternative to traditional meat and dairy. In the United States, mycelium cultivated in bioreactors is being used to create fibrous, complete protein sources that mimic meat texture.

International research and biotechnology efforts are further diversifying these methods. In Poland, the Flavourferm project is utilizing precise fermentation and biomass fermentation to develop plant-based meat, milk, and cheese alternatives. In Denmark, companies are exploring the conversion of carbon dioxide and renewable hydrogen into protein-rich biomass via microorganisms and yeast. Additionally, in Sweden, researchers have identified fungal protein derived from forestry residues as a sustainable replacement for soy in pig feed, aiming to improve resource efficiency in agriculture.

Entities

React Foods · Aarhus University · Swedish University of Agricultural Sciences · Wrocław University of Environmental and Life Sciences · Flavourferm

Timeline

  1. 2 days ago

    [TECHNOLOGY] 2 sources
    Biotechnology advances fungal proteins for food and feed alternatives

    Biotechnology initiatives are utilizing fungal fermentation and agricultural residues to develop sustainable alternatives to meat, dairy, and soy-based animal feed.

  2. 13 days ago

    [TECHNOLOGY] 2 sources
    Mycelium technology offers protein alternative to meat

    Lab-grown mycelium is being developed as a complete protein alternative to meat and dairy, with products already entering the US market using bioreactor technology.

Sources

ad-hoc-news.de · agrarheute.com · dcomedieta.it · microbiologiaitalia.it