Imagine growing meat-like textures using the 'roots' of mushrooms instead of raising livestock. The team feeds these roots with leftover scraps from the food industry, like old brewery grains, to turn waste into protein. It's like using a brewery's leftovers to grow a sustainable steak in a giant tank.
Current meat substitutes are often highly processed, rely on monocropping, and fail to match the taste and texture of real meat. Additionally, the food system wastes one-third of produced food annually.
A patented liquid fermentation system and a data science AI platform to automate microscale fermentation and optimize biomass growth from agri-food side streams.
If you are a plant-based meat manufacturer dealing with poor texture and taste profiles — this project developed a mycelium-based whole-cut that resulted in excellent results from end customers in concept tests. It provides a savory flavor and meat-like structure with fewer processed ingredients.
If you are a brewery dealing with large volumes of spent grain waste — this project developed an extraction process that achieves 92% sugar recovery. This turns a waste stream into a high-value feedstock for protein production.
If you are a CMO dealing with inefficient biomass production — this project developed a liquid fermentation technology that tripled biomass yield. This leads to a cost reduction of over 60% for the final product.
Based on available project data, the fermentation process tripled the biomass yield, which resulted in a cost reduction of over 60%.
Yes, the project results explicitly show that the whole-cut mushroom biomass can be industrially scaled-up.
The company leverages its own patented liquid fermentation technology to grow mycelia.
The optimized extraction of brewers spend grain allowed for 92% sugar recovery and a 20% reduction in energy consumption.
Yes, a concept test was performed with a Korean partner, Pulmuone, which yielded overall excellent results from end customers.
The project is led by a single German SME, Mushlabs GmbH, indicating a highly concentrated IP strategy. The 100% industry ratio and the involvement of a strategic Korean partner (Pulmuone) for market testing suggest a strong commercial focus rather than an academic one.
Contact Mushlabs GmbH in Germany regarding their patented fermentation technology.
Contact us to explore licensing opportunities for mycelium-based protein production.
