PLANTOMYC is an innovative initiative set to transform the alternative protein industry. It combines the benefits of plant-based proteins with the taste, aroma, and texture advantages of mycelial protein biomass to create minimally processed, healthy, and flavourful hybrid meat alternatives.
Our focus is on sustainability. We repurpose underused food by-products, such as starch-rich pea protein waste and brewers’ spent grains, to produce mycelial protein biomass.
This is achieved through two fermentation methods: submerged fermentation and solid-state fermentation. Striving for a near-zero waste process, PLANTOMYC also plans to convert the liquid by-product from submerged fermentation into a drink enriched with Gamma-aminobutyric acid (GABA) or a rich, savory bouillon.
In PLANTOMYC, we envision creating unique hybrid meat alternatives that leverage the beneficial characteristics of both pea protein isolate and mycelial protein biomass. In this project, the byproduct of pea protein isolate production will be used to produce mycelial protein biomass through submerged fermentation technology. This mycelial protein biomass will then be blended with pea protein isolate using optimized extrusion processing to create a hybrid meat alternative. Additionally, the product incorporates mycelial protein biomass produced from circular substrates, which helps reduce production costs and promotes sustainability in the alternative protein sector.
Our vision
Upgrading nutrition, and flavour profile of plant-based alternative protein.
Creating value from waste, and advancing circular and resilient production systems.
Promote green labelling
and reduction of ultra processing.
Building an open-access knowledge platform for sustainable protein sector.
