Mushroom fermentation: next-generation food

MycoTechnology and IFF have entered a partnership to co-develop alternative proteins and next-generation food and beverage products for the European market.

US-based MycoTechnology is an explorer of mycelia — the ‘root system’ of mushrooms. The agreement will allow it to capitalise on IFF’s RE-IMAGINE PROTEIN innovation program and use its capabilities in Brabrand, Denmark, including its Culinary Design Centre, which provides specialised expertise in novel plant-based foods.

Through a proprietary liquid fermentation platform, MycoTechnology is using mycelia to develop novel ingredients. By combining this novel mycelial fermentation platform with IFF’s technical capabilities, the companies plan to develop solutions for food and beverage products throughout Europe.

Alan Hahn, MycoTechnology CEO, said, “This is an exciting new level of collaboration. IFF understands the importance of innovation and using it to build a better, more sustainable food system. We’re delighted to embark on a new journey together to create the cutting-edge solutions consumers demand for taste, nutrition and sustainability.”

“We look forward to collaborating with MycoTechnology on exciting new opportunities in the alternative protein space and beyond,” said Marcus Pesch, Vice President, RE-IMAGINE and RE-MASTER Innovation Programs, IFF. “Coupling MycoTechnology’s fermented protein expertise with our RE-IMAGINE PROTEIN innovation program will expand the already extensive set of solutions we have to offer.”

The two companies are also working together on a project in the Asia–Pacific region, where they foresee collaboration in the future.

Image caption: iStock.com/KevinDyer