MycoTalks

Mycorena participated this week in the Nordic Food Industry 2019 event. Together with a multitude of large players in the food industry, the event fostered an environment of p...

Food waste. A global problem that has several different components: domestic food waste and industrial waste. Industrial waste can be as much as 75% of all food waste in some...

During World Food Day 2019, Mycorena launched #Promyc4Cuisine. This initiative aims at showcasing how Promyc can be brought into delicious food dishes worldwide. As the first...

Every year on the 16th of October, World Food Day is celebrated globally. It's purpose is to raise awareness to people and organizations working tirelessly to improve food ind...

Mycorena has entered Phase 1 of the SME Instrument program, a program funded by the European Union under the Horizon 2020 framework.

What does “Sustainable Development” mean? It means fulfilling the needs of the present without having to interfere with the needs of the future. In other words, it means devel...

In September, the "European Food Venture Forum 2019” (Arhus, Denmark) hosted the competition "Arla Foodtech Challenge", organized by the largest dairy producer in Sweden - Arl...

Mars colonization has gone recently from science fiction to a close reality. We are likely to experience its beginnings during our lifetime. But one question (among many) is s...

Mycorena attended Livsmedeldagarna in September 2019 and won an award for "best pitching company". The award prize includes membership into Livsmedelsföreningen's network and...

Mycorena is officially participating in the project "Fem ton grön fisk i disk" (Five ton sustainable fish in the counter). The project is funded for 25 million SEK (aprox. 2.5...

Vegan protein without plants? Yes it's possible. The proof is Promyc™, the new mycoprotein brand announced by Mycorena to the world this month. Promyc™ is a new vegan, sustai...

During the World Food Summit several policy makers, business leaders and governmental representatives discussed the future of food and the challenges we are facing today on fe...