Mycelium as meat replacement

Important results from the project

The aim of the project was to contribute to sustainable production and consumption through the production of new mycelium-based products. For these purposes, we have designed prototypes for the development of meat-like food products based on mycelium. Evaluation of product development showed potential but also areas for improvement and needs further product development before it is market ready.

Expected long term effects

Within the project, several growth methods for mycelium and fungi have been generated and tested. Cultivation on a pilot scale according to the most promising methods generated varying results as many variables on the cultivation play a role in the outcome. Of the various trials, one cultivation alternative was judged to be the best. The best cultivation was repeated and is now used as a basis for further product development

Approach and implementation

Initially, more time than planned was spent on building up a sufficiently good working environment, after which cultivation on a pilot scale could begin and evaluation of optimal growth parameters. After a number of iterations, positive results could be demonstrated and used for further refinement towards the final product