Mycorena AB

08/04/2024

🌿🔬Thrilled to share highlights from the visit by the Novo Nordisk Foundation’s Food Biotech Team to our facility! We dived deep into discussions about the future of mycoprotein-based foods, unpacking the challenges, opportunities, and potential for collaboration. The day concluded with a tour of our pilot facility and tastings of our innovative products. Excited for the journey ahead!

20/02/2024

🎓 Today, we were thrilled to welcome Master’s students in Food Microbiology from .university to Mycorena!
 
🏭 Our Demo Plant Facility tour showcased a glimpse into the future of food tech.
 
🍽️ The highlight? A tasting session where students experienced Promyc and other recipes we’re perfecting. Our journey towards sustainable food production 🌱 is not just about innovation; it’s about creating solutions that are kind to our planet 🌍.
 
Engaging with the bright minds of Chalmers, who are just beginning their journey in the food industry, was truly inspiring. Their insights and enthusiasm remind us of the critical role education plays in shaping a sustainable future.
 
A big thank you to the students for their visit. We’re buzzing with excitement for what the future holds!
 

20/09/2023

Last week we hosted a workshop at our MIND headquarters together with the project team from PROFERMENT - an initiative run by the Department of Food Science at the University of Copenhagen.
The Proferment project has the goal to develop the knowledge for establishing new categories of , plant-based foods as an alternative to animal protein sources. The project focuses on fermentation process to optimise plant-based sources, and improve their nutrient content and availability while creating flavours and textures that provide a greater culinary experience.

The group is led by Professor Dennis Sandris Nielsen and the research will be carried out in a partnership between the University of Copenhagen, the Technical University of Denmark and Utrecht Universityin the Netherlands.
We are glad to showcase Mycorena's demo-facility and engage in discussions regarding fermentation and food science with the Proferment project team.
Establishing strong partnerships with academic groups involved in fermentation and foodscience research is a crucial part in achieving our vision to provide the world with better alternative foods and to drive a sustainability change.
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More in-depth explanation of their activities:
https://lnkd.in/eKPJJjUq
https://lnkd.in/etJHXbHS

18/09/2023

🤝 Mycorena and Atria Form Partnership for Sustainable Food 🤝
Today we announce a strategic partnership to jointly develop and commercialize a new generation of sustainable and nutritious mycoprotein products such as sausages, hamburgers, and cold cuts together with Atria Sweden- one of Northern Europe's leading meat and food companies.

Åsa Josell, Product Development & Innovation Director at Atria Sweden comments "Mycoprotein is an exciting new Swedish raw material for our product development. The partnership means that we can be pioneers when it comes to offering alternative protein products that are both sustainable, tasty and provide good nutrition without allergens.”

We are confident that this partnership will be a key driver in expediting the transition to a sustainable food system. Together we reshape the landscape of sustainable food in the Nordics and beyond

You can read more about the collaboration here (In Swedish)
https://lnkd.in/ds8ijvXw

Mycorena, a pioneering mycoprotein producer, and Atria Sweden, a leading meat and food company in Northern Europe, today announced a strategic partnership to jointly develop and commercialize a new generation of sustainable and nutritious mycoprotein products such as sausages, hamburgers, and cold c...

11/09/2023

To achieve a viable alternative to fish, it is essential to ensure the correct nutritional profile and mouthfeel in our products. This is precisely where our comes into play. It serves as an exceptional source of protein, providing outstanding nutrition while replicating the fibrous texture found in traditional salmon or whitefish products. Collaborating with outstanding partners like Revo Foods, who transform this mycelium base into a remarkable 3D-printed structure that convincingly mimics real , represents one of the most promising applications for this versatile material!

🌊 Exciting Innovation Alert! 🐟 Discover how start-ups Mycorena and Revo Foods are revolutionizing our plates with sustainable "fish" that's never seen the…

31/07/2023

Promyc, our revolutionary , sets a new standard in rapid production! With an incredible 24-hour turnaround time, you can now enjoy a complete protein, ready to eat in no time.

Plus, Promyc's indoor, vertical growth method enables global production in limited spaces, making it a alternative to traditional crops, which require substantial time, space, and resources. Embrace the future of sustainable protein with !

26/07/2023

How are different from plants?

Discover the power of mycoprotein, an extraordinary ingredient from a separate kingdom - fungi! This unique kingdom sets fungi apart from plants, requiring less space and resources for cultivation.

Embrace by incorporating into vegan dishes, or blend it with meat for delicious and planet-friendly options. Join the movement towards a diverse and sustainable food industry that caters to all dietary preferences!

Biologically, fungi and plants belong to entirely different kingdoms. Knowing this, it might not be surprising that many exceptional qualities set them apart. The fungi kingdom is equally different to plants as plants are to animals. Recently, there has been increasing debate on the nutritional valu...

20/07/2023

Last week, our CIO, Paulo Teixeira had the honor of attending an enlightening panel discussion at the prestigious Fermentation-Enabled Conference held in Amsterdam. The distinguished panel featured the Lead Scientist at Bosque Foods, and the Founder & CEO at Maya Milk, while the expertise of Head of Strain Engineering at Melt & Marble, served as the perfect moderator.

We extend our heartfelt thanks to all the other fascinating and companies that joined us at the conference. Engaging with like-minded professionals and fostering collaborative relationships is truly inspiring, and it reinforces our commitment to pushing the boundaries of what's possible in .

Stay tuned as we continue to share our insights and contributions to the biotech community. Together, let's forge a path towards a more and impactful future.

14/07/2023

We are thrilled to share insights into our collaboration with RISE Research Institutes of Sweden and Mission Innovation, featured in this new article on their website.

During the past couple of months, we have been working alongside a fantastic team of experts, who have identified as a next generation solution provider of the net-zero compatible innovations initiative.

One standout achievement is the development of an innovative assessment tool. This cutting-edge tool has revolutionized our approach to assessing our climate impact, providing invaluable insights for our business development strategies, and data that will help us communicate and visualize our potential.

By utilizing this advanced tool, we conducted a comprehensive climate impact assessment, uncovering outstanding results. Our calculations have unveiled the immense potential for CO2 savings through the scalable implementation of our . This showcases our ability to make a significant contribution to a -zero economy. By scaling rapidly and replacing animal proteins, we can save over 4 million tons of CO2 by 2030.

Moreover, the tool also incorporates land use calculations, enabling us to visualize the significant impact we can have within the food system. This comprehensive understanding empowers us to provide more smart while enhancing sustainability efforts. Noteworthy is the fact that scaling our smart protein in replacement of animal proteins can save land that is the equivalent of more than 1.7 million football fields. Imagine that.

This project has been a catalyst for our growth and commitment to a more sustainable future. We are grateful to be working actively and closely on this collaboration to bring healthier and more sustainable solutions that the world needs.

Växtbaserade alternativ till mjölk, kött och andra animaliska livsmedel blir alltmer populärt i Europa. Företaget Mycorena, med bas i Göteborg, producerar smart protein och ser hela världen som en potentiell marknad. Och kanske längre bort än så. Företaget får nu stöttning av experter f...

12/07/2023

How are different from plants, really?

Biologically, fungi and plants belong to entirely different kingdoms. Knowing this, it might not be surprising that many exceptional qualities set them apart. The fungi kingdom is equally different to plants as plants are to animals.

Read our to learn more.
https://lnkd.in/eEEAx6Pb

11/07/2023

A talented student team from Gastronomic Sciences Master Program from the esteemed Basque Culinary Center has successfully completed an ambitious market research and product development project for Mycorena's mycoprotein .

The result: a range of innovative dishes from snack breadsticks to empanadas and tacos, all featuring Mycorena's sustainable and healthy Promyc.

The ‘Promycing Future’ challenge consisted in transforming Mycorena's Mycoprotein Promyc into Innovative Culinary Creations Market research and product development project resulting in the development of exciting and highly nutritious applications tailored to specific markets and categories. Myc...

07/07/2023

Next week Paulo will be speaking at the Fermentation-Enabled Alternative Protein Innovation Summit in Amsterdam. Meet up there and hear about how Mycorena has approached scaling up a challenging bioprocess in a fast and competitive environment.

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