Infinite Roots secures €2.6 million for innovative whey valorization project

Hamburg, Germany-based biotech startup, Infinite Roots, has received €2.6 million in funding for a research project in collaboration with the Hamburg University of Technology (TUHH). The project, supported by the German Federal Ministry of Food and Agriculture, aims to tackle the environmental challenges posed by whey, a by-product of milk processing, by developing a mycelium-based technology that transforms this waste into a valuable resource for the food industry.

Whey, a liquid byproduct generated during cheese production, accounts for approximately 90% of the milk used in the process and is produced in massive quantities worldwide, estimated between 180 to 190 million tons annually. Despite its volume, only about half of this byproduct is currently processed, with the remainder often disposed of, causing significant ecological problems. Whey disposal is not only costly but also has the potential to contaminate groundwater and agricultural land due to its high biochemical oxygen demand.

Infinite Roots, known for its approach to producing meat alternatives from mushroom roots, is addressing this issue by developing a technology that uses whey as a nutrient for mycelium fermentation. Mycelium, the root-like network of fungi, has emerged as a sustainable and resource-efficient alternative to meat products in recent years. The new project aims to harness whey’s nutritional content to optimize mycelium growth, transforming a previously problematic waste product into a valuable component of alternative protein production.

The research project, funded as part of the Federal Agency for Agriculture and Food's innovation program, is not limited to technological advancement. The partnership between Infinite Roots and TUHH also includes an educational component designed to introduce young researchers to the concepts of upcycling and environmentally friendly food technologies. This initiative aligns with the broader goals of promoting sustainability and reducing the environmental impact of food production, particularly in sectors like dairy where waste management is a critical concern.

“We see this project as an opportunity not just to develop a solution for whey disposal but also to engage the next generation of scientists in creating sustainable food systems,” commented Dr Thibault Godard, Chief Technology Officer of Infinite Roots.

Whey disposal presents a costly and ecologically harmful problem for the dairy industry. The high costs associated with handling whey, along with its environmental risks, have driven the search for more sustainable solutions. Infinite Roots’ approach to upcycling whey through mycelium fermentation not only offers a solution to waste but also opens up new commercial opportunities for the dairy industry by converting a waste stream into a valuable input for food production.

Dr Mazen Rizk, CEO of Infinite Roots, emphasized the dual benefit of this innovation: “Upcycling whey not only opens up new sales potential but also reduces the environmental impact associated with disposal. Our upcycling technology optimizes the fermentation process and transforms a previously problematic waste product into a valuable resource, a natural raw material. This saves time, reduces production costs, and promotes sustainable practices in food production.”

(Main pictures shows the founders of Infinite Roots, Dr Mazen Rizk, Cathy Hutz and Dr Thibault Godard)