Brazil’s Typcal Inaugurates New Facility for Its Sustainable Mycoprotein
Typcal, a Brazilian producer of sustainable mycoprotein ingredients, has announced the inauguration of a new production facility in the municipality of Pinhais, part of the Metropolitan region of the city of Curitiba. The facility will allow Typcal to commence commercial-scale production, which could enable the company to begin selling its ingredients in Europe and Latin America by next year. Typcal will initially offer fresh and powdered mycoprotein products, but is …
Onego Bio Launches Series Showcasing the Potential of Its Microbial Platform
Onego Bio, a company producing animal-free egg protein via precision fermentation, has announced the launch of an expert series called The Power of Trichoderma reesei: Building the Future with Fungi. The series aims to showcase the potential of Trichoderma reesei, the microbial platform behind Onego Bio’s Bioalbumen® egg protein. It will illustrate the platform’s scientific strengths, industrial scale, and practical performance across food manufacturing. The first session is titled “Why …
Fushine Biotech Gains Regulatory Approval for Mycoprotein in China
Fushine Biotech has gained regulatory approval in China for mycoprotein sourced from the fungus Fusarium venenatum. The milestone was achieved with technical support from product safety consulting firm CIRS Group, which previously helped Fushine Biotech obtain a GRAS (Generally Recognized as Safe) notice for the ingredient in the US. The application was submitted to China’s National Health Commission (NHC) in February, and the China National Center for Food Safety Risk …
The Protein Brewery’s Fermotein Receives EFSA Green Light
The Protein Brewery has reached a milestone in its efforts to introduce its innovative food ingredient, Fermotein®, to the European market. The company announced today that the European Food Safety Authority (EFSA) has issued a positive scientific opinion on Fermotein®, a novel food ingredient derived from fermented fungal biomass. Fermotein®, a mycoprotein powder, is produced using the Rhizomucor pusillus strain. It is rich in protein, fiber, vitamins, and minerals, positioning …
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, …