• Products

  • What is Promyc®?

    Promyc is a vegan mycoprotein ingredient used as a substitute or addition to other protein sources. The production process is very similar to beer brewing. But, instead, Mycorena brews protein. 

    What differentiates Mycorena's flagship Promyc from other proteins is its exceptional texture, mouth feel, and versatility. Through unique technology, Mycorena has developed a nutritious ingredient that can be applied to upgrade any food.

    What is Mycolein™?

    Mycolein is a fat ingredient used to enhance products with flavour and juiciness. It is a proprietary fat solution stabilised with mycoprotein. The unique emulsion stabilising technology used to develop Mycolein can be applied in various applications across different industries. It is a Clean-Label product with low-fat content, encapsulating and releasing fat similar to animal fat, but healthier. 

    What is mycoprotein?

    Mycoprotein is made from mycelium, the root-like structure growing beneath mushrooms. Mycoprotein literally means fungus protein and is often used in alternative protein production. Mycoprotein belongs to the fungi kingdom, somewhere between the animal and plant kingdoms. The mycelium is entirely vegan but has a chewy texture and bite similar to meat. It's rich in protein, fibre, vitamins, and minerals, making it a healthy and nutritious option for meat or other protein sources. 

    What are the benefits of Promyc?

    Promyc is a safe, natural, entirely vegan source of high-quality dietary protein. It has an excellent nutritional profile, pleasant texture and taste and is produced in a highly sustainable and climate-friendly way.
    The filamentous fungi used for producing Promyc is an entirely natural microorganism that has not been genetically engineered or altered from how it exists in nature. It is gluten-free and GMO-free.

    What can you do with Promyc?

    The neutral taste, smell and colour of Promyc make it an exceptionally versatile ingredient. It can be adapted and prepared in endless ways, and the neutral qualities allow product developers to transform Promyc into any exciting shape and flavour. In addition, the fibrous texture ensures a pleasant experience with every bite, no matter the product. 

    Promyc is a complete protein that can be used as the sole protein in any food product to make vegan, gluten-free, nutritious meals. Promyc can also be blended with other protein sources such as soy, peas or meat to create hybrid products, utilising the advantages of the different ingredients. In addition, Mycoprotein can enhance the quality of plant-based products, improving texture and reducing aftertaste.

    Can you use it in applications other than food?

    Yes, both Promyc and Mycolein could be applied in various applications. The versatility of our solutions as ingredients is endless. While we foremost create technology and solutions within the food industry, the unique properties of our innovations could be utilised in various fields. 



  • Technology

  • What is unique about your solution?

    Firstly, fungi-based protein is underrepresented in the global market for alternative protein. Very few actors are working to bring new industrial solutions to the market. Secondly, the type of fungi used by Mycorena is not extensively utilised in food applications despite its unique properties. Finally, the most significant potential of our solution can be unlocked when the production process is installed locally at food producers' facilities. Then, after validating large-scale production, we can integrate the technology into existing industrial systems and demonstrate it as a plug-in solution.

    How will you scale up production?

    The production process scales exceptionally well, using highly available and inexpensive raw materials. As a result, at commercial-level volumes, Promyc will be produced at a highly competitive cost compared to most protein sources. 
    With a unique pilot production at headquarters MIND, including end-to-end product development and production kitchen, we can validate technology and recipes at scale. In addition, our industrial demo production enables fast tracking of product concepts and taking consumer products to the market. Promyc is scaling to commercial production as we launch the first fermentation plant in Falkenberg.

    What types of food byproducts do you work with?

    Our filamentous fungi love carbohydrates. Byproducts rich in carbohydrates such as starch, sugar, and cellulose are excellent for fermenting fungi, but using various products is possible. We continuously test and verify our technology with different food industry byproducts.   


  • Sustainability

  • How much CO2 does your solution save?

    Compared to beef, pork and poultry production, producing Promyc emits 96%, 88% and 78% less CO2, respectively. Replacing one tonne of beef with one tonne of Promyc per year would save 24000 tonnes of CO2 emissions yearly.

    What are the advantages in terms of water consumption?

    To make 1 kilogram of Promyc, 240L of water is needed. The corresponding figures for soybeans, poultry, lentils and beef are 2500L, 3200L, 6000L and 15000L. In addition, Mycorena's production process does not require clean water but can instead use byproduct water directly from food production, increasing sustainability further.

    How much land is required to produce Promyc?

    Promyc is produced in vertical structures, enabling the possibility to produce 10000 tonnes of Promyc yearly on only 0.0025 km2. On the other hand, to produce an equal amount of soybeans, poultry, or beef, you would need an estimated 30km2, 50km2, and 300km2, respectively.

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