Food Production is Unsustainable

Even though we need to increase the amount of food we produce, agriculture already uses 50% of all the habitable land on earth and 70% of all the water we consume. In terms of environmental impact, crop and animal production are responsible for 25% of all greenhouse gas emissions.

At the same time, 33% of the food we produced is wasted or lost, half of which happens during industrial processing...

We Need To Make More Food Using Less Resources.

Protein through Circular Economy

At Mycorena, we created Promyc: a vegan, high quality protein source that combines nutrition with resource-efficient production. To produce Promyc, we use a fungi-based process to transform food waste from food industries into a new protein source!

How is it made?

How does Promyc compare to other protein sources?

CO2 emissions per Kg of Product

For producing Promyc, the feedstock used is industrial food waste, meaning the main material does not require additional resources to be produced.

Uses 20x Less Water Than Plant-Based Alternatives

Water used in the fermentation is from food industry processes. The process also result in water with less organic residues, which can be reused in industry.

Highly Efficient Land Use

Fermentation processes scale in vertical structures, resulting in much lower area used as compared to agriculture fields. Furthermore, Promyc bioreactors can be used anywhere in the world and not depending on climate or geography.

Promyc™

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