Research and Development Begins
Our technology starts with Ramkumar Nair’s PhD project. Projects ongoing here lead to a customization of the process and exploration of the concept of creating fungi-based protein from low-value resources.
Mycorena is a food tech company that works with fungi technology to create products and processes that will major impact the global sustainability challenges. Since our start in 2017, we have developed a proprietary process based on fungi biotechnology to create vegan protein for food products in the most resource-efficient and sustainable way. With this vegan food ingredient, the possibilities are endless, and we have multiple food prototypes, such as vegan tuna, vegan crispy burgers, vego balls, that are being sold all around Sweden. With our technology, we aim to change the future of food.
We envision being the world’s leading brand for fungi-based products made possible through biotechnology.
Today, we are located in Gothenburg, where we have established Scandinavia's largest-ever mycoprotein pilot production plant, with a current production capacity of 100 tons per year. With this capacity, we have initiated multiple successful collaborations with industry leaders worldwide, both in B2B and B2C markets. In 2022 we will finalize the construction of our first full-scale commercial production plant, which will be one of its kind but one of many that we will build.
Our technology starts with Ramkumar Nair’s PhD project. Projects ongoing here lead to a customization of the process and exploration of the concept of creating fungi-based protein from low-value resources.
An idea becomes a living organism. Mycorena is born after the market potential of the idea has been verified. In the beginning of 2018, Mycorena gets full-speed into its road to the market.
The first protein product is released with applications in creating fish feed for aquaculture. The product later lead to “Promyc Aqua”.
Seed investment from GU Ventures allowed us to grow and expand our team and activities.
Collaborations with external partners allow for testing the fungi protein production process in large scale.
Promyc makes its way into dishes cooked by selected Chefs eager to try this new ingredient. Promyc is regarded as a suitable ingredient for food products in terms of taste and texture.
We formed our own lab unit at Sahlgrenska Science Park and integrated the GUV Incubator Program. Lab scale production enables initial tests with product users and further development of process is made.
Promyc is released as a protein ingredient for food. Different companies express interesting in testing it for creating their own food products, becoming our prospective customers of today.
By the end of 2019, Mycorena has expanded into a larger facility with a capacity of up to hundreds-of-liters bioreactor volumes. This enables the shipping of product development samples for several industrial partners.
In 2021, the company quickly developed into Scandinavia's first mycoprotein demo plant, Mycorena Innovation and Development Center (MIND), which reached a production capacity of more than 100tons.
During Q3 2021, we broke the ground for our first commercial scale production facility (3P). This production plant will be the first of its kind, however one of many that we will build, introducing a new way of combining innovation and production.
In 2022, the Promyc production plant (3P) will be fully operating. This is expected to occur in association with large food companies that will own the first Promyc product in the market.
Our board of directors is composed of experienced experts, covering investment, food and real estate and many other fields, bringing us professional, accurate and forward-looking guidance.
Tore Sveälv is an investment manager and business developer at GU ventures with more than 30 year's experience from senior management roles in sustainable food, Agriculture. Tore currently sits on the board of several high profile startups within biotechnology, Agriculture, B2B SaaS and more.
Elisabeth Ehn is a serial FinTech entrepreneur turned investor and coach with more than 10 years of experience in building and scaling high growth organizations. Elisabeth is also a board member of hypermarket, who owns and operates the single largest grocery supermarket in Nordics.
Wim Slee is the co-CEO and owner of VEOS Group, a leading global manufacturer of functional animal proteins for human nutrition, animal feed and a wide range of different applications. He has more than 15 years of experience within food science, manufacturing and process engineering.
Jörgen Hallgren has spent 20 years in the corporate banking industry, building strong expertise and a vast network within finance. He has also spent more than 10 years in the real estate industry and is the previous CEO of the industrial firm in the sector of recycling and waste management.
Per Stenström is the principal owner of Bertegruppen, Sweden's oldest family-owned food industry group, which has spent 450 years in the food business and grain milling sectors.
Do you want to create and produce vegan, sustainable and highly efficient products that scale easily? We are happy to work with companies who want a competitive advantage and innovative new solution. Whether using our existing products or cooperating to develop new products, our strong R&D and production team is a powerful assistant to your business success.
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