Novozymes explores use of fungi as protein source

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Invites startups, research centers, academics, corporates, NGOs, and public entities

As the U.N. Food System Summit sets the stage to bring about tangible, positive changes to the world’s food systems, Denmark-based Novozymes wants to rethink the way to manufacture and source protein.

Novozymes has announced the launch of the Myco-protein Innovation Call – a global platform to cultivate new business collaborations to scale up the most promising innovations and ideas around how to use fungi as a source of protein. 

Within recent years, the global focus on myco-protein has risen significantly, and the increased awareness of a need for new sources of protein has brought attention to the potential of fungal mycelium. Its versatility is vast and has the potential to be used among others for whole-cut meat analogues, vegan bacon, tempeh, or even cream cheese. Despite neither the technology nor fermentation being new, innovative ways of utilizing the power of fungi for food applications is accelerating fast.   

Novozymes has created a space where companies focused on new ways of working with myco-proteins can benefit from synergies across themes and functions. The Innovation Call invites start-ups, research centres, academics, corporates, NGOs, and public entities focused on new ideas within alternative proteins – and more specifically fungal mycelium – in food ingredients and products to apply to co-create and innovate the future of sustainable protein.  

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