Myco4food has joined a Danish green technology and demonstration project focused on developing mycoprotein-based food ingredients from the solid-state fermentation of brewer’s spent grain. In this project, Myco4food is responsible for scaling up the solid-state fermentation process and optimizing fermentation conditions for downstream processing. Our customized solution overcomes the barriers in upcycling brewer’s spent grain …
We are pleased to announce that Myco4Food together with a consortium of participants have received funding from GUDP (Green Development and Demonstration Programme) for our project to develop new protein-rich food ingredients by fermentation of organic residuals. The total grant is 9,1 mill. DkK. and the consortium consist in addition to Myco4Food of The University …
https://www.linkedin.com/posts/nordic-innovation-fair_myco4food-aalborg-university-denmark-activity-6965930874806665216-aok0?utm_source=share&utm_medium=member_desktop Meet Myco4food – A spin-out company from Aalborg University which has developed a new technology for upcycling organic waste products into nutritious protein ingredients 🌱🔍♻ With their technology, Myco4Food will provide new food ingredients that can complement plant-based products with essential nutrients and flavor and deliver sustainable price-competitive protein sources for food companies. Myco4Food is looking for investors with experience …
https://www.linkedin.com/posts/bioinnovationinstitute_introducing-venture-lab-cohort-3-activity-6972818544384208896-k1rR?utm_source=share&utm_medium=member_desktop We are excited to enter a 12-month program that will boost our business and technical developments, through the supportive capacities of BII and their financial support.
Innofounder grant Myco4Food has been granted an InnoFounder from Innovation Fund Denmark 🌱The global demand for protein is significantly increasing, calling for new and sustainable solutions within the food and agricultural sector. Myco4Food addresses this challenge through a new technology capable of transforming organic waste residuals into protein-rich and nutritious food ingredients by using edible fungi and solid-state …