Novozymes launches myco-protein innovation platform

Global focus on myco-protein has risen significantly, and increased awareness of a need for additional sources of protein has brought attention to the potential of fungal mycelium

Novozymes, a biological solutions company, has announced the launch of the Myco-protein Innovation Call, a global platform designed to help scale up promising technologies for the use of fungi as a source of protein.

“Realising the importance of rethinking how we expand the adoption of plant-based protein and how we meet an increasing demand for sustainable nutrition, Novozymes is launching this global platform to help transform the future of food though the power of fungi and mycelium. Transforming our global food systems at scale will require radical new ways of working, bringing together the most cutting-edge scientific and business expertise from across industries and sectors – and this is what the Myco-protein Innovation Call is all about. We want to rethink and advance protein to find innovative ways to help feed the world sustainably,” said Amy Louise Byrick, Executive VP of Strategy & Business Transformation at Novozymes.

Within recent years, the company says, global focus on myco-protein has risen significantly, and increased awareness of a need for additional sources of protein has brought attention to the potential of fungal mycelium. The protein source has the potential to be used in whole-cut meat analogues, vegan bacon, tempeh, or even cream cheese.

The company says it has created "a space where companies focused on myco-proteins can benefit from synergies across themes and functions". The initiative invites startups, research centres, academics, corporates, NGOs, and public entities focused on alternative proteins – specifically fungal mycelium – in food ingredients and products, to apply.

“As a biotech powerhouse, Novozymes can unlock significant value by building on decades of experience within fungal mycelium,” said Byrick. “We want to leverage this expertise around microbial fermentation and fungi to support the most promising innovations and ideas in the space of protein ingredients for food applications."

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