Using biotechnology to create the next generation of sustainable foods from the roots of mushrooms

Información del proyecto

Mushlabs

Identificador del acuerdo de subvención: 190118690

DOI

10.3030/190118690

Proyecto cerrado

Fecha de la firma de la CE 27 Octubre 2022

Fecha de inicio 1 Noviembre 2022

Fecha de finalización 31 Octubre 2024

Financiado con arreglo a

• The European Innovation Council (EIC)

Coste total

€ 3 467 500,00

Aportación de la UE

€ 2 426 375,00

Coordinado por

MUSHLABS GMBH
Germany

Periodic Reporting for period 2 - Mushlabs (Using biotechnology to create the next generation of sustainable foods from the roots of mushrooms)

Período documentado: 2023-11-01 hasta 2024-10-31

Resumen del contexto y de los objetivos generales del proyecto

Our food system is broken. The food production today is producing 26% of greenhouse gas emissions, while inducing water scarcity and the loss of biodiversity. Simultaneously, this food system leaves 800 Million people hungry even though one-third of the food produced in the world for human consumption gets wasted every year (FAO).
As demand for meat-substitutes is growing (€38.2 bn, 36% CAGR by 2025 - EY report), plant-based proteins are increasingly seen as a sustainable alternative. While more sustainable than meat, they still have a sizable environmental footprint (highly processed) and perpetuate the agricultural practices (monocropping, pesticides and fertilizers) of the meat industry. Moreover, there is still a disconnect in texture and taste profiles compared to meat.
Mushlabs is a biotech start-up on a mission to disrupt the global food system. We produce a new generation of sustainable products with the current focus on meat replacement. We leverage our patented liquid fermentation technology to grow mycelia, the ‘roots’ of mushrooms, feeding them sidestreams from the agri-food industry. This leads to a highly circular process that saves land, water, and CO2 emissions while at the same time providing a healthy diet.

Trabajo realizado desde el comienzo del proyecto hasta el final del período abarcado por el informe y los principales resultados hasta la fecha

For sidestreams optimized conditions for extraction of brewers spend grain were finalized in terms of sugar recovery, maximized biomass yield and minimum energy consumption. Extracts and mycelium grown on extracts were assessed as safe for human consumption. For fermentation Infinite Roots can produce in-house as registered food production facilities or with CMO’s that were onboarded along the whole value chain. The whole-cut based on a second mushroom strain, was integrated into 4 cooking concepts and a concept test for was performed with the Korean partner Pulmuone resulting in overall excellent results from end customers. Also, we could show that the whole-cut can be industrially scaled-up. Lastly, in the Data Science work package, microscale fermentation was successfully automated, reducing human operation. Furthermore, a Data Science platform was created that makes AI insights generally available.

Avances que van más allá del estado de la técnica e impacto potencial esperado (incluida la repercusión socioeconómica y las implicaciones sociales más amplias del proyecto hasta la fecha)

For sidestreams optimized conditions for extraction of brewers spend grain allowed for 92% sugar recovery, 16x increaased biomass yield and 20% energy reduction.
For fermentation Infinite Roots tripled the biomass yield resulting in a cost reduction of over 60%.
Out of 4,000 people in a concept test for the whole-cut 81% rated positive for likeability, 83% for distinctiveness, 74% for necessity and 79% had a positive purchase intention.
Lastly, in the Data Science work package, microscale fermentation was successfully automated, reducing human operation by 50%.