Approvals

The Protein Brewery Receives Novel Food Regulatory Approval for Mycelium Protein in Singapore

Dutch fermentation specialist The Protein Brewery announces it has received regulatory approval from the Singapore Food Agency (SFA) for its flagship mycelium-derived ingredient Fermotein.

The approval will enable the company to import, manufacture, and sell Fermotien or products containing it while expanding its operations in the country.

Singapore has emerged as a hub for alternative proteins since the SFA set ambitious targets to produce 30% of the nation’s nutritional needs locally by 2030. As part of this strategy, the country seeks to incorporate safe, novel foods and ingredients that promise nutritional and sustainable benefits. The Finish biotech Solar Foods has also received approval in Singapore, where it recently debuted a chocolate bar made with an air protein called Solein.

CEO Sue Garfitt comments: “The Protein Brewery sees tremendous potential to enhance the nutritional landscape of everyday food and drink choices for the busy Singaporean population.”

In addition to the approval from SFA, the Duch fermentation firm has also secured the Generally Recognized as Safe (GRAS) status in the US, confirming the use of its ingredient for food products. The Californian food company BetterBrand has created and launched a range of gluten-free bagels powered by Fermotein proteins and fibers.

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©The Protein Brewery

Delivering a complete protein

Established in 2020 by molecular scientist Wim de Laat, The Protein Brewery is a pioneer of the Fungi Protein Association, which promotes fungi ingredients as better and sustainable alternatives to animal proteins. 

The Protein Brewery uses an edible fungal species and biomass fermentation to convert sugars into a complete protein ingredient with fiber, vitamins, minerals, and unsaturated fatty acids. This ingredient is said to offer a neutral flavor and an authentic texture in products ranging from baked goods to alternative meat and dairy.

Regarding its production method, a comparative Life Cycle Assessment carried out by the company shows that producing Fermotein uses 1% of land and 5% of water compared to beef production. In addition to its sustainable production, it can be brewed worldwide on a local scale using non-allergenic crops such as corn, potatoes, cassava, and sugar beet as feedstock.

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Wim de Laat (L) and Sue Garfitt © The Protein Brewery

Enriching convenience food

The Protein Brewery raised €22M in 2020 for its fungal ingredient with impressive qualities. The company operates a pilot plant in Breda (Netherlands) and has previously announced upscaling plans to revolutionize the food industry with sustainable products.

Garfitt adds, “We recognize the trend towards convenience-driven food choices, often leading to reliance on ready-to-eat and takeout meals. By incorporating Fermotein into these and more traditional dishes, we will increase their nutritional value, enriching them with protein and fibre without compromising on taste and texture.”

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