We use a proprietary and innovative fungi-based process to create valuable protein from low-value or low-impact resources. We specialized and optimized our process to convert by-products and side-streams rich in carbohydrates into a protein-rich fungi biomass. The biomass is then processed into a vegan meat substitute for food applications.

Our fungi are a nutritive and valuable protein source, and this type of fungi-derived protein is called mycoprotein. Compared to animal protein production, mycoprotein production emits up to 20 times less CO_2, uses 60 times less water and needs 5000 times less land!

At the basis of making Promyc lies fermentation, a technique that has been around for millenia but that we improve with state-of-the-art technology and know-how. Producing protein through fermentation is many times more time-, cost- and feedstock-efficient than traditional farming, with much less environmental impact. It also enables the decentralization of food production, making it possible to produce Promyc directly wherever it is needed.

Food industry side-streams, that are used as substrate, are prepared to make sure the fermentation process happens in the most efficient way. Preparation depends largely on the type of side-stream and has been optimized at lab- and pre-pilot scale earlier. Both liquid and solid streams can be used in the process, up to 10 000 L or 200 kg, respectively, per run. We work closely with food industries to identify side streams that are suitable for the Promyc process.

A small volume of our proprietary fungi starter culture is added to kick-start the fermentation process.

At the heart of Promyc production lies the fermentation process. In our custom-designed bioreactors we provide the fungi with the optimum growth conditions in a highly controlled environment. The fermentation parameters are designed so that during the next 48h the exponentially growing fungi consume up to 95% of nutrients available in the substrate. These nutrients are turned into protein- and fiber-rich biomass. At the end of the fermentation, the starter culture has grown to more than 10 000 times its original size.

Our filamentous fungi grow in a highly branched network, called mycelium. This growth characteristic is what gives the final product its pleasant texture.

After fermentation, the fungal biomass is separated from the remaining liquid, which has now been depleted of most of its organic loading.

The fresh fungal biomass is processed according to the desired application. Characteristics such as nutrient composition, texture, water content or other parameters can be modulated and customized at this step as required for the final product.

Rigorous QC with various analytical methods ensures the consistently high quality of our product from start to finish.

Promyc leaves our fermentation facilities and is now ready to be turned into delicious and nutritious food products. This final step will largely depend on the customer’s applications and areas of expertise, but of course we are happy to provide our knowledge and experience in the development phase.