Mycelium Ingredient Producer Maia Farms Receives $1.75M From Genome BC’s Industry Innovation Fund
Mushroom and mycelium ingredient company Maia Farms has received $1.75 million from Genome British Columbia’s Industry Innovation (I2) Fund. At its lab in Vancouver, Maia Farms upcycles agricultural byproducts to produce fermentation-based mushroom mycelium. The company’s clean-label ingredients can be used by manufacturers to add protein and fiber to a variety of products, from soups to ice cream. Maia Farms is also currently a partner on a Genome BC research …
Brazilian Mycoprotein Producer Typcal to Receive a €350K Investment Through Biotope Incubator
Typcal, a Brazilian startup growing mycoprotein using biomass fermentation, has been accepted into the seventh cohort of the biotech incubator biotopeby VIB. The company has reportedly developed proprietary fungi strains that grow faster and on more diverse feedstocks than competing technologies, enabling scalable, sustainable protein and fiber production. Through the program, Typcal will receive €250,000 in direct funding and €100,000 in non-cash tailored support, including mentoring and access to knowledge …
The Protein Brewery Secures €30M to Advance Its Proprietary Mycoprotein
The Protein Brewery, a Dutch company producing fungi-based food ingredients, has secured €30 million in Series B funding. The round saw participation from new investors Invest-NL and the Brabant Development Agency (BOM), alongside existing investors Novo Holdings, Unovis Asset Management, and Madeli. The Protein Brewery will use the capital to advance its proprietary mycoprotein, Fermotein®, and strengthen its commercial presence. This will include expanding production capacity at the company’s Mijkenbroek …
SMAQO Raises Funding to Launch Next-Generation Hybrid Mycoprotein Products in the Nordics
SMAQO, a Swedish company developing next-generation hybrid mycoprotein-based foods, has announced a new funding round. The round was led by Singapore-based venture capital firm Good Startup, which has a focus on alternative proteins; ITIL Partners and Nuora Capital also participated. SMAQO uses a proprietary fungi and production platform to create clean-label, high-protein foods with a minimal environmental impact. The company will use the new funding to accelerate product development, scale …
Nosh.bio Launches Hybrid Beef Mince Containing Koji Protein Through Food Service Collaboration
Berlin-based fungi protein startup Nosh.bio is launching a hybrid beef mince and koji protein product in partnership with the food service sector. The product will initially be made available through a collaboration with Berlin restaurant Speisemanufaktur Adlershof, which will serve the hybrid mince across a variety of familiar dishes such as burgers, meatballs, and lasagna. These meals will be available to the public for a week; there will also be …
MycoTechnology Appoints Former Kraft Heinz & Coca-Cola R&D Leader Dr. Robert Scott to Board of Directors
MycoTechnology, a US company using advanced fermentation technology to create value-added ingredients, has appointed Dr. Robert Scott to its Board of Directors. Scott is a food and beverage industry executive with over 25 years of experience across the corporate, academic, and nonprofit sectors. He was previously President of R&D at Kraft Heinz and Vice President of R&D at Coca-Cola, where he led new ingredient discovery and sweetener technology development. Additionally, …
Enifer Partners With FS to Produce Mycoproteins in Brazil from Corn Ethanol Sidestreams
Finnish mycoprotein company Enifer has announced that its proprietary PEKILO® fermentation technology is set to arrive in Latin America for the first time, in partnership with Brazilian ethanol producer FS. The collaboration will mark the first time Enifer’s PEKILO®Pet and PEKILO®Aqua production processes have operated outside Europe, and the first time corn ethanol-derived thin stillage has been used as feedstock. FS is now working to construct an industrial process at …
Sweden’s Millow Commissions “World’s First” Facility Creating Beef-Like Protein From Mycelium & Oats
Swedish food tech company Millow has commissioned its first large-scale facility after three decades of research. Said to be the first of its kind worldwide, the factory will turn mycelium and Nordic oats into a clean-label, beef-like protein. Each production line in the 2,500 m² site, which was formerly a LEGO production hall, will deliver up to 500 kg of protein per day once fully outfitted later this year. The building also houses …
NoMy Secures €1.25M to Commercialize Mycoprotein Technologies Using Resources From Beet Sugar Manufacturing
Norwegian Mycelium (NoMy) has raised €1.25 million in funding from Japanese investor Nippon Beet Sugar Manufacturing Co., Ltd. (Nitten), which was also joined by follow-on investments from an international consortium of investors, including TD Veen, EIT Food, Farvatn Venture, and others The funding will allow NoMy to scale the deployment of its mycoprotein technologies, improving the sustainability and diversity of protein supplies in the food and feed industry through partnerships …
21st.BIO Engineers Safer Fungal Strain for Protein Production, Calls for EU Regulatory Reform
Biotech firm 21st.BIO has developed a new strain of Aspergillus oryzae, a filamentous fungus commonly used in fermentation, that has been engineered to remove all known pathways for producing mycotoxins — potentially harmful compounds sometimes found in fungi. The new strain, described in a peer-reviewed study published in Applied Microbiology and Biotechnology, was designed to avoid producing substances such as aflatoxins and other unwanted byproducts. It also eliminates the genes …