From Mycelium to Market: What Recent EU Developments Tell Us
Mycelium is attracting growing interest as a source of sustainable protein, with…
PLANTOMYC aims to revolutionise alternative proteins by developing minimally processed hybrid meat analogues. These combine plant and mycelium protein from circular substrates, creating sustainable and appealing options for consumers.
The project
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.
Our partners
News & Events
Europe’s new Protein Action Plan
Researchers from RISE Institute working for the PLANTOMYC project.
♻️Why Brewer’s Spent Grain (BSG)?
Brewer’s spent grain (BSG) is one of the largest and most underused side…
PLANTOMYC joins the #BehindEveryBite campaign: Rethinking protein for a sustainable future
On World Food Day, the EU-funded Sustain-a-bite project launched its first consumer…
Deliverable 1.3: Bioinformatic Characterisation and Selection of Fungal Species
The PLANTOMYC consortium is pleased to share the successful completion of Deliverable…
Shaping the Future of Food with Biotechnology: PLANTOMYC at RISE
On 26–27 August, representatives from the food industry, research institutions, universities, VINNOVA…
