PLANTOMYC: The European project that is revolutionising the food sector with mycelium- and plant-based hybrid meat substitutes
PLANTOMYC is a pioneering project focused on developing innovative meat substitutes by combining plant-based ingredients with mycelial protein biomass (MPB). Launched in January with a kick-off meeting in Utrecht, the project brings together leading experts from across Europe to drive innovation in sustainable food industry.
The project aims to harness the potential of fungi-derived proteins to offer meat alternatives that not only replicate the texture and taste of traditional meat but also ensure high nutritional value and a lower environmental impact. By leveraging cutting-edge fermentation technology, PLANTOMYC will optimise its approach over four years, continuously refining its methods to deliver high-quality, sustainable protein sources.
This revolutionary approach not only expands the diversity of protein sources but also represents a key advancement in reducing the environmental impact of food production. By combining cutting-edge science and technology, PLANTOMYC aims to transform the food sector and offer innovative solutions that promote a more sustainable and healthier system for the future.
"PLANTOMYC represents a significant leap forward in sustainable food innovation. By combining the best of plant-based ingredients and mycelial protein biomass, we are not only creating delicious and nutritious meat alternatives but also addressing critical environmental challenges. Our goal is to revolutionize the food sector, making it more sustainable and resilient for future generations"
The project focuses on sustainability by upcycling underused food by-products, such as pea protein residues rich in starch and spent brewery grains. These are transformed into a protein source through fermentation processes. To maximise resource efficiency, PLANTOMYC also aims to repurpose the leftover fermentation liquid into functional food products, such as a GABA-enriched drink (a compound beneficial for the nervous system) or a nutritious and flavourful broth.
About PLANTOMYC
PLANTOMYC will run from January 1, 2025, to January 1, 2029. The project brings together leading European collaborators in the research and development of hybrid meat analogues, as well as experts in various fields such as communication and dissemination. The consortium includes: RISE PROCESSUM (Sweden), RISE Research Institute of Sweden (Sweden), (United Kingdom), Royal Netherland Academy of Arts and Sciences KNAW (Netherlands) and Westerdijk Fungal Biodiversity Institute (Netherlands) BRØL ApS (Denmark), Millow AB (Sweden), Foodscale Hub (Serbia), Atova Regulatory Consulting (Spain), EIT Food South (Spain), Universidad de Navarra (Spain), ESU Services (Switzerland), Lantmännen (Sweden).