Myco4Food
From organic residues to protein-rich food ingredients
Published online: 04.10.2022
Myco4Food
From organic residues to protein-rich food ingredients
Published online: 04.10.2022
Myco4Food has developed a new fermentation technology and bioreactor based on solid-state fermentation, which offers the possibility of a completely new type of green and energy efficient protein production.
By using e.g. brewers spent grains (BSG), which is a surplus product from beer production at breweries, Myco4Food is able to produce protein-rich food ingredients for direct use in food with the new technology.
BSG contains a number of mushrooms and by cultivating these, the mushrooms can transform the BSG into a high-quality edible mushroom protein. Through growth, the protein content is increased by 80-100% and a taste of umami is created at the same time, which can contribute to the taste in, for example, plant-based food products.
A MORE SUSTAINABLE FOOD PRODUCTION SYSTEM
The current agricultural production contributes negatively to the emission of greenhouse gases while the worldwide population at the same time is increasing. The CO2 emissions from the agricultural and food sector, therefore, must be reduced in order to achieve a more sustainable food system.
The increasing demand for protein products globally results in clearing of rainforests while at the same time pressuring the earth's ecosystems. Thus, there’s a need for more efficient ways of producing proteins. An obvious method is to utilize the organic residual products from the food industry, which today are utilized poorly. As a first step, Myco4Food is focusing on BSG from breweries, which in Denmark alone amounts to thousands of tonnes annually.
BASED ON 15 YEARS OF RESEARCH WITHIN FUNGAL CELLS AND FERMENTATION
Myco4Food was founded in February 2022 on the basis of research from Aalborg University and a desire to explore how the fermentation process can be scaled through new monitoring methods. Behind the research, which has formed the basis for the foundation, are Associate Professor Mette Lübeck and Associate Professor Peter Stephensen Lübeck from the Department of Chemistry and Biosciences at Aalborg University Copenhagen.
Since 2008, the two experienced researchers have been researching fungal cell factories and the production of proteins through simple fermentation systems. In 2018, the research was further applied in a number of student and thesis projects, which among others lead to the idea of starting a company based on the research.
In 2020, current CFO Jesper Schierbeck-Hansen became part of the team. Jesper has, among other things, also co-founded the company BiomassProtein together with Mette Lübeck in August 2017 – a company that works with proteins from grass to animal feed and food.
In 2022, Myco4Food received both an InnoFounder from the Innovation Fund Denmark and was admitted to the Venture Lab at the BioInnovation Institute. Same year, former Assistant Professor at Aalborg University, Lei Yang, joined Myco4Food full-time as CSO.
In 2023, together with a consortium of partners, Myco4Food received a total grant of almost DKK 9.1 million from GUDP for the project "SvampeMad (Mushroom Food) - Production of new protein-rich food ingredients by fermentation of organic residues" with Mette Lübeck as project manager.
FIRST PROTOTYPE OF FERMENTATION PLANT
Within the next few years, Myco4Foods expects to have their first prototype of their fermentation plant ready, which will be placed at a brewery. The goal of the prototype is to get a significant step closer to having a saleable product ready for the market.
In this connection, the team has initiated a collaboration with a process engineering company and furthermore expects to establish more collaborations with a number of food companies in the coming years, as well as to develop more food prototypes with fermented BSG.
THE COMMERCIALIZATION PROCESS
AAU Technology Transfer Office has contributed to Myco4Food's journey going from a research project to an established company. In connection with Mette Lübeck and Peter Stephensen Lübeck's research within fungal cell factories, fermentation systems and biorefining, AAU Technology Transfer Office has helped uncovering the research's commercial potential and possible IPR rights.
In 2020, Jesper Schierbeck-Hansen joined the team with a focus on the further commercialization.
Furthermore, the team has subsequently received sparring and guidance regarding the development of the company's business model, pitch training, funding opportunities and networks that have created a match with external parties.