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

Informazioni relative al progetto

Mushlabs

ID dell’accordo di sovvenzione: 190118690

DOI

10.3030/190118690

Progetto chiuso

Data della firma CE 27 Ottobre 2022

Data di avvio 1 Novembre 2022

Data di completamento 31 Ottobre 2024

Finanziato da

• The European Innovation Council (EIC)

Costo totale

€ 3 467 500,00

Contributo UE

€ 2 426 375,00

Coordinato da

MUSHLABS GMBH
Germany

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

Periodo di rendicontazione: 2023-11-01 al 2024-10-31

Sintesi del contesto e degli obiettivi generali del progetto

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.

Lavoro eseguito dall’inizio del progetto fino alla fine del periodo coperto dalla relazione e principali risultati finora ottenuti

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.

Progressi oltre lo stato dell’arte e potenziale impatto previsto (incluso l’impatto socioeconomico e le implicazioni sociali più ampie del progetto fino ad ora)

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%.