WHAT ARE FUNGI?

Fungi can take many forms, from mushrooms to yeasts, moulds and others. The fungi we use are filamentous, a type of fungi that creates branched microscopic filaments (hyphae). These filaments can grow into large macroscopic structures called mycelium. A fungal organism is usually divided into two parts: the mycelium and the fruiting body. If you think of mushrooms, the mushroom itself is the fruiting body, while the mycelium is a large fibrous structure found underground from where the fruiting body grows.

  • We can grow filamentous fungi in a liquid environment to grow the whole fungi as mycelium with few or no fruiting bodies. The mycelium of our fungi contains up to 60% protein (dry weight) and 12% fibre, making it a nutritious source of protein. Since mycelium is a fibrous material, it can be transformed into a meat-like form in which the fibres can resemble animal muscle fibres.

NUTRITION FACTS ABOUT FUNGI

Filamentous fungi contain 45-60% protein and 6-15% fibre (dry weight). Mycoprotein is a complete protein, meaning it contains all the essential amino acids. Around 55% of the protein content in our fungi is amino acids. Our fungi contain high levels of vitamins and minerals, such as zinc, vitamin B and vitamin D. 

  • High Protein

  • No Sugar

  • High Fibre

  • Multiple Vitamins

A BETTER FOOD RESOURCE

For omnivorous diets, most protein we get is from animal sources like dairy, eggs or meat. We can also get good amounts from protein-rich plants like legumes and beans. Mycoprotein offers a complete protein, balanced with a good fibre and fat content, without any antinutrients.

  • Animal protein sources often offer very complete nutritious profiles, but at the cost of sustainability. They are very resource-intensive, to a point where we couldn’t feed the whole world using animals, because we simply don’t have enough resources. With a growing population, this becomes even more of a problem.

    Meat can be unhealthy if consumed in large amounts due to the lack of fibre and presence of saturated fats. Plant-based proteins are a good way to complement nutrition, but many plant protein sources are either not complete proteins, or contain antinutrients.

  • Scalable

    The technology can be validated and run at a small scale and up to several thousands of tonnes per year. With volume-based scalability, the fermentation process can be scaled vertically for efficient use of land. Each module is based on established technology for smooth scaling of the process in a fully automated way.

  • Fast Turnover

    The fungi production process is very fast. Fungal mycelium can grow 10 times its size in just one day. This equals tens of tonnes of turnover per day in a typical processing facility.

  • Produce Anywhere

    Fungal fermentation is independent of climate or geographic location. The process can be implemented anywhere in the world and operated with the same efficiency and scalability.

WANT TO KNOW MORE?

Fungi technology provides endless possibilities. Get in touch to learn more about how fungi can benefit your business. 

contact us
cookies cookies1
cookies

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.