MycoStruct

MYcelium-based COmplete Protein STRUCTures for Whole-Cut Scale-Up

Project details

Type of project
Innovation Action - Demonstration
Feedstock origin
Sidestreams from industry
Feedstock type
Food industry sidestreams
Project period
1 May 2026 - 30 April 2029
Status
In progress
CBE JU Contribution
€ 6 992 644,73
Call identifier
HORIZON-JU-CBE-2025

Summary

Europe relies heavily on meat for protein, with 55–60% coming from meat-based sources while sustainable alternatives remain under 1% of the market. Although fungi-based mycoprotein offers a scalable, nutritious, and low-impact solution, its wider adoption is limited by complex production challenges and reliance on non-sustainable feedstocks. 

MycoStruct addresses meat alternative challenges by growing structured mycelium in liquid fermentation, achieving whole-cut formats with simple ingredients. This breakthrough avoids ultra-processed food production while delivering superior protein content, exceptional digestibility, and genuine meat-like texture. It uses minimal ingredients without the processing-driven complexity that constrains all existing alternatives. 

The process starts with corn-based sugar for early tests, then switches to agricultural by-products such as maize starch cake, potato processing wastes, and alfalfa silage. 

  • Demonstrate scalable fermentation processes to produce high-quality fungal protein with improved yield, productivity, and consistency. 
  • Develop an integrated downstream processing system to manufacture market-ready, whole-cut mycelium protein products with strong consumer acceptance. 
  • Create sustainable feedstock strategies by replacing primary inputs with food and agricultural sidestreams. 
  • Optimise resource efficiency and circularity through reduced energy, water use, and environmental impact. 
  • Enable commercial scale-up by designing cost-effective production systems and validating economic and market viability. 

  • Increase production capacity of sustainable protein through scale-up to a 5,000-litre demonstration facility, delivering 4,000 kg of wet biomass and 500 kg of ready-to-use protein per week, equivalent to 25 tonnes annually. 
  • Enable industrial-scale production pathways, supporting future facilities capable of producing up to 3.5 kilotonnes of wet biomass and 1.75 kilotonnes of protein annually through continuous processing. 
  • Support large-scale market supply, with each 100,000-litre facility capable of producing up to 15 million portions of whole-cut alternative protein per year. 
  • Reduce environmental impact with up to 93% lower GHG emissions and 99% lower land and water use compared to beef-based production. 
  • Avoid an estimated 246.65 kilotonnes of CO₂ equivalent emissions by 2034 through large-scale production of structured mycelium protein. 
  • Use counter-current washing with water recycling loops to cut freshwater use by up to 79% compared to soy protein. 
  • Improve consumer acceptance of alternative proteins, targeting over 60% purchase intent and over 70% sensory approval. 
  • Strengthen scientific and industrial knowledge transfer through publication of at least two peer-reviewed papers and over four industry journal articles. 
  • Contribute to sector-wide impact by supporting industry associations in developing roadmaps and policy recommendations for alternative proteins. 
  • Create high-skilled jobs in biomanufacturing, engineering, and food innovation. 

Consortium map

Project coordination

  • AS TFTAK TALLINN, Estonia

Consortium

  • HOLOSS RESEARCH - CENTRE FOR ADVANCED SCIENCE, TECHNOLOGY AND PUBLIC VALUE, ASSOCIACAO Moncao, Viana de Castelo, Portugal
  • HOLOSS - HOLISTIC AND ONTOLOGICALSOLUTIONS FOR SUSTAINABILITY, LDA. MONCAO, Portugal
  • BFS GROUP LIMITED Slough, United Kingdom
  • BIO BASE EUROPE PILOT PLANT VZW DESTELDONK GENT, Belgium
  • NIRAS GROUP (UK) LTD Ascot, United Kingdom
  • ADAMO FOODS LTD NOTTINGHAM, United Kingdom
  • FENIX TNT SRO Brno, Czechia
  • TBW RESEARCH GESMBH WIEN, Austria
  • HAUTE ECOLE SPECIALISEE DE SUISSE OCCIDENTALE Delemont, Switzerland
  • CELABOR SCRL HERVE CHAINEUX, Belgium
  • TECHNISCHE UNIVERSITEIT DELFT DELFT, Netherlands
Partners
  • BUHLER AG Uzwil, Switzerland