Dutch food ingredients company The Protein Brewery has received European Commission authorisation to sell its mycelium ingredient Fermotein in the EU, becoming the first novel mycelium ingredient to clear the EU Novel Food framework.
The European Commission adopted the Implementing Regulation on 17 June 2026, formally adding Rhizomucor pusillus mycelium to the Union list of authorised novel foods under Regulation (EU) 2015/2283. The regulation will enter into force 20 days after publication in the Official Journal of the European Union. The decision follows a positive scientific opinion from the European Food Safety Authority (EFSA) in December 2025 and a positive vote from the Standing Committee on Plants, Animals, Food and Feed in May 2026.
Six years from submission to approval
The Protein Brewery first submitted its regulatory dossier to the European Commission in May 2020. Under the authorisation, the company holds five years of exclusive rights to the scientific data and studies supporting the safety assessment, alongside its existing patented production process.
Dr. Yvonne Dommels, Director of Nutrition and Regulatory Affairs at The Protein Brewery, stated, “We are pleased with the way we worked with the European Commission. They were very open to host us in Brussels for a transparent conversation, and to discuss important points in the draft regulation together. Today we are proud that we can finally sell Fermotein® in our home country, and across Europe.”
Lea Seyfarth, policy manager at the Good Food Institute Europe, welcomed the outcome but noted the timeline involved: “It’s fantastic to see the first approval of a mycoprotein ingredient under the EU’s novel food process, demonstrating that the regulatory system can enable new products to come to market in a way that meets the bloc’s robust safety standards.
“However, the fact that this authorisation has taken six years from application to final approval shows the need to ensure the regulatory framework keeps pace with European food innovation. The EU should prevent unnecessary future delays by boosting EFSA’s capacity and enabling regulators to provide extended scientific advice and detailed guidance to applicants before submission.”
Production and commercial outlook
Fermotein is produced through biomass fermentation of Rhizomucor pusillus, a non-fruiting fungal species related to strains used in traditional Asian fermentations such as tempeh. The ingredient delivers approximately 50% complete protein with all essential amino acids and 30% dietary fibre, along with naturally occurring micronutrients and bioactives. Approved applications include protein powders, supplements, bars, dairy alternatives, and fortified foods and drinks.
The ingredient is already commercially available in Singapore and the United States. With EU authorisation secured, The Protein Brewery projects supply of 600 metric tonnes from its Breda facility in 2027, based on confirmed customer commitments across Europe, the US, and Singapore. The company is targeting production capacity above 2,000 metric tonnes by 2029.
CEO Thijs Bosch said: “Europe is our home market and supplying European customers directly from our Dutch factory is a turning point for the company. We see strong demand from leading and emerging EU brands looking for a single ingredient that delivers complete protein, fibre, and bioactives.”
