Sustainable and tailored production of fungal proteins to accelerate acceptance of alternative food

Objectives

To identify and develop edible fungal strains to produce nutritious alternative proteins
To demonstrate scalability of fungal proteins production

Project overview

Summary of screening results for selected strains

Food side streams as fermentation feedstocks

Tray and packed-bed SSF

Aerial mycelial via semi-solid cultivation

Mushroom cultivation

Application and prototype development

The fungi-bread patty: nutrient enriched burger which can replace soybean burger

Oncom reimagined: veggie waste & F9022 mycelium