New research within the PLANTOMYC project is shedding light on how agro-industrial byproducts could play a pivotal role in sustainable food innovation. A team from RISE Research Institutes of Sweden—Abhishek Bhattacharya, Emma Lindgren, Pooja Dixit, Joshua Mayers, and Astrid Ahlinder—has completed an important milestone as part of Deliverable D1.2: Safety and Compositional Assessment of (co)-substrates.

This work focuses on evaluating the safety and nutritional suitability of various industrial side streams for fungal fermentation. Identifying safe and nutrient-rich substrates is key for the cultivation of mycelial protein biomass (MPB), which lies at the heart of PLANTOMYC’s goal to develop hybrid protein products combining plant-based ingredients with fungal biomass.

Highlights from the findings include:

1. Nutrient-Rich Profiles
Several byproducts, including starch-rich pea protein byproduct (PPIB) from Lantmännen, commercial starch, thin stillage from Lantmännen, surplus bread from BRØL | B Corp®, and brewers’ spent grain (BSG) from BRØL | B Corp®, were found to contain high levels of carbohydrates, proteins, and fibers, making them promising candidates for fermentation processes.

2. Clean Safety Record
Microbiological analyses detected no foodborne pathogens (including Salmonella and Listeria). Commercial starch showed excellent hygienic quality, while BSG may benefit from mild pre-treatment to ensure safety.

3. Mycotoxin-Free
All tested materials were well below EU regulatory thresholds for key mycotoxins (such as aflatoxins, DON, ZON, and T-2/HT-2 toxins), confirming their safety for potential food-related applications.

These results provide a strong scientific foundation for upcoming fungal cultivation trials. By valorising industrial side streams, PLANTOMYC aims to advance sustainable and innovative solutions for the future of food production.