Frequently Asked Questions
What is Promyc?
Promyc is the name of our vegan edible protein ingredient made from filamentous fungi. It is intended to be used as a replacement for environmentally and economically unsustainable alternatives such as meat and resource-intensive crops.
What is a filamentous fungi?
Filamentous fungi is the term for a wide range of different microorganisms belonging to the fungi kingdom. The name stems from the fact that these fungi grow in elongated, thread-like fibers called filaments. An incredibly rich and diverse set of organisms, filamentous fungi have been used for many different industrial purposes, and are used to create everything from pharmaceuticals and chemicals to food products and water treatment solutions.
Is Promyc GMO?
No! The filamentous fungi used for the production of Promyc is a completely natural microorganism that has not been genetically engineered or in any way altered from the way it exists in nature.
What are the benefits of Promyc?
Promyc is a safe, natural and completely vegan source of high-quality dietary protein. It has an excellent nutritional profile, pleasure texture and taste, and is produced from in a highly sustainable and climate-friendly way.
What can Promyc be used for?
The application possibilities of our product are abundant. Promyc can be used, on its own or as an ingredient, to make minces, patties, nuggets, toppings, bakery products, food supplements, and snacks.
Are there any applications outside human foods?
Aside from creating large benefits for consumers, our filamentous fungi can also be used for other applications such as aquaculture feeds and animal feed. While currently focusing our commercial efforts on human food, the Mycorena team is also contributing to cutting-edge research in using fungi-based protein for the development of novel fish feeds.
What types of food byproducts do you work with?
Our filamentous fungi love carbohydrates! The best fermentation occurs when byproducts are rich in carbohydrates such as starch, sugar and cellulose. However, our fungi is not too picky about what it eats, and we can use a very wide range of food industry byproducts for our process. So far, we have verified the technology using byproducts from production of bread, vegetables, alcoholic beverages, pastries, confectionaries, dairy, and more.
What is unique about your solution?
First, fungi-based protein is under-represented in the global market for alternative protein and very few actors are working to bring new industrial solutions to the market. Second, the type of fungi used by Mycorena is not extensively utilized in food applications despite its excellent nutritional and savory qualities. Third, the concept of using food industry byproducts as feedstock is unfortunately very uncommon.
How will you scale up production?
In 2020, we are moving from laboratory to industry by establishing our industrial pilot plant, the purpose of which is to verify our technology in large scale. With an annual production capacity of more than 200 tons, the industrial pilot will fast-track the time to market and provide necessary feedback for technological and commercial proof-of-concept.
What are the long-term plans for production of Promyc?
The greatest potential of our solution can be unlocked when the production process is installed locally at food producers’ facilities. After verifying large-scale production, we will integrate the technology into existing industrial systems and demonstrate it as a plug-in solution.
What are the key benefits for your customers?
Our prospective customers exhibit great interest in both the Promyc product and the production process. Not only does Promyc create opportunities for portfolio expansion with a new generation of high-quality vegan products, but the production technology offers a solution to increase resource efficiency and enable valorization of otherwise worthless byproducts. In addition, the solution creates very large sustainability benefits for adopters.
Is Promyc cost competitive?
The production process scales extremely well, and the raw materials are cheap and abundantly available at almost every food production facility on earth. At commercial-level volumes, Promyc will be produced at a cost that is highly competitive in comparison to most vegetarian and vegan protein sources on the market.
Who are your competitors?
Our most direct competitors are other producers of alternative proteins such as microbial proteins (fungi, yeast, algae, bacteria), insects and cultured meat. Indirectly, we also compete with traditional animal- and plant-based protein sources such as meat, dairy, grains, pulses and vegetables.
How can food producers become more sustainable by adopting Promyc?
By implementing Promyc products into their product portfolios, food producers can increase their annual output of valuable food products without having significant negative effects on climate and society. Companies utilizing their byproducts to make Promyc will significantly increase their resource efficiency and can more easily reach stakeholders’ requirements on sustainability.
How much CO2 does your solution save?
Compared to production of beef, pork and poultry, making Promyc emits 96%, 88% and 78% less CO2, respectively. Replacing one ton of beef with one ton of Promyc per year would save 24000 tons of CO2 emissions yearly!
What are the advantages in terms of water consumption?
To make 1 kilogram of Promyc, 240L of water is needed. For soybeans, poultry, lentils and beef, the corresponding figures are 2500L, 3200L, 6000L and 15000L. An added benefit is that 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?
With a land area of 0.0025km2 , a whooping 10000 tons of Promyc can be produced each year, attributable to the fact that production occurs in vertical structures. To produce an equal amount of soybeans, poultry, or beef, you would need an estimated 30km2, 50km2, and 300km2, respectively.
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