PLANTOMYC launches to advance hybrid protein solutions for sustainable food innovation

A new European consortium, PLANTOMYC, has officially launched with the goal of transforming the alternative protein sector by developing hybrid ingredients that combine the advantages of plant-based proteins with mycelial protein biomass (MPB). The initiative aims to create sustainable, scalable, and consumer-friendly protein alternatives with improved taste, aroma, and texture.

The project, which commenced in January 2025, brings together 13 partners from across the continent, including RISE Research Institutes of Sweden, the University of Reading, the Westerdijk Fungal Biodiversity Institute, BRØL | B Corp, Millow, Foodscale Hub, ATOVA Regulatory Consulting, SLU, EIT Food and EIT Food South, University of Navarra, ESU-services Ltd., and Lantmännen.

The PLANTOMYC team is focused on overcoming sensory and functional limitations commonly associated with single-source alternative proteins. By leveraging the nutritional value of plant-based sources alongside the sensory and functional strengths of mycelial protein biomass, the consortium aims to develop a new class of protein ingredients that can meet the growing consumer demand for sustainable and appealing food options.

Mycelial protein biomass, derived from filamentous fungi, is increasingly recognized for its umami-rich flavor, meat-like texture, and high-quality amino acid profile. When paired with plant proteins, it may offer a more complete nutritional profile and significantly improve consumer acceptance of plant-based food products.

The project is backed by EIT Food and EIT Food South, both supported by the European Institute of Innovation and Technology (EIT), a body of the European Union. The funding and coordination from EIT Food are intended to support not only technical development but also regulatory strategy, market readiness, and consumer engagement across Europe.

PLANTOMYC’s scope includes research and development, pilot-scale production, regulatory pathway analysis, and eventual commercialization of hybrid protein ingredients suitable for use in a variety of food applications. It also prioritizes environmental sustainability, aiming to minimize the ecological footprint of protein production through circular processes and efficient use of agricultural side streams.

With expertise spanning fungal biotechnology, food science, regulation, and sustainability, the PLANTOMYC consortium represents a comprehensive effort to develop protein solutions that are both market-ready and aligned with the EU’s broader food system transformation goals.

The project will run over several phases, with milestone updates expected throughout 2025 and 2026.