Bridging plant-based and mycelial proteins, PLANTOMYC pioneers minimally processed, healthy, and delicious hybrid meat alternatives. By upcycling food byproducts into nutrient-rich protein biomass, we boost sustainability while enhancing taste and texture. Our zero-waste approach transforms fermentation byproducts into a calming Gamma-aminobutyric acid (GABA) rich beverages and savoury bouillons. Backed by science and industry collaboration, PLANTOMYC accelerates Europe’s alternative protein sector—delivering eco-friendly, affordable, and scalable solutions for the future of food.  
 
The project is structured into measurable objectives, sub-objectives, and verifiable outputs to ensure effective progress.