Mycorena is a leading Foodtech start-up in Europe, specializing in developing innovative fungi technology to provide next-generation food ingredients. Their flagship product, Promyc, is a proprietary mycoprotein ingredient with superior taste and texture compared to plant-based proteins, positioning it as a strong contender in the alternative protein segment.

At Mycorena, we are on a mission to significantly change how we produce and consume food. We believe in the power of fungi and want to pave the way for a sustainability revolution by offering the industry scalable, high-quality products. Through innovative technology, we develop sustainable mycelium-based solutions for the food industry. Our flagship product Promyc is a proprietary vegan mycoprotein with superior nutritional value in protein, fibre, vitamins, and minerals. With a neutral taste and a satisfying fibrous texture, Promyc offers the most demanded qualities in the alternative protein segment.

What originated as a research project has grown into one of the fastest-growing companies in the industry. Since our founding in 2017, we have scaled from a small lab to Scandinavia’s largest demo production facility for mycoprotein. We are expanding further as we prepare to commence commercial production in our new Promyc Production Plant, the first of its kind in Scandinavia. Our vision is to be world-leading in fungi-based technology and drive the change in the food system for a sustainable tomorrow. The future of food is now.

Vinnova

Eurostars

Glass Wall Syndicate

Bertebos Foundation

Kale United

Plantbase Foundation

EIT Climate-KIC

Falkenbergs Sparbanks Foundation

FBG Invest

Bånt AB

VEOS Group

Mycorena

Curious about the current research in food biotechnology?

On May 5th, Paulo Gonçalves Teixeira  is speaking at a seminar on Food Biotech Innovation and Commercialisation, highlighting fungi as the next-generation ingredient of the food industry. 

The afternoon is dedicated to food biotechnology for sustainability and health, with many seminars highlighting the field's central questions and prospects. The event is a joint arrangement between the Department of Life Sciences at Chalmers University of Technology and the RISE initiative ‘Food of the Future’.

bit.ly/paolomycorena


#innovation #technology #health #sustainability #food

With innovation at the core, Mycorena and Basque Culinary Center are collaborating to bridge the gap between technology and gastronomy.

Basque Culinary Center is a leading culinary institution in San Sebastian, Spain, renowned for its innovative approach to Basque cuisine. Combining traditional ingredients and techniques with cutting-edge technology and research, it is a perfect match for Mycorena.

In a joint project, we aim to accelerate the use of alternative protein in modern cuisine by using Promyc as an ingredient to make innovative culinary creations.


#sustainability #food #mycoprotein #nutrition #gastronomicsciences #mycelium

Taking fermentation beyond the atmosphere.
A sneak peek of the AFCiS prototype, our food production system that made it to the final of the Deep Space Food Challenge coordinated by NASA - National Aeronautics and Space Administration and Canadian Space Agency | Agence spatiale canadienne.
The winners will be announced later this month, and we’re so excited about this recognition of our technology. Would you like to see more of how we produce high-quality food with limited resources?






#nasaspacechallenge #foodtech #innovation #alternativeprotein #deepspacefoodchallenge #mycoprotein #NASA

Revolutionising our approach to climate action starts with a single step.
We're thrilled that alternative food is making its way into the sustainability agenda more and more, and we're proud to be part of driving the discussions forward every day.
A big thank you to our partners at We Don't Have Time for highlighting the need for scaling technology and food's role in the climate crisis.
Watch Julia Ragnell talk about alternative protein for a sustainable future at Stockholm Climate Week last weekend in the clip below.
What are your thoughts on the future of sustainable food production?






#sustainability #food #mycoprotein #mycelium

Meet Sandra Zachrisson, our Head of Product Innovation.
Read our most recent MycoTalk to learn her thoughts on the meaning of innovation, learning from failures, and introducing new ingredients to the classic culinary world.



#sustainability #food #mycoprotein #mycelium

Fungi fermentation unlocks an entirely new food segment filled with untapped potential. We are ready to introduce it to the world.
Excellent research is continuously conducted at many universities and companies, but taking it to the next level and scale is challenging. Therefore, Mycorena is focusing efforts on filling that gap and enabling innovative solutions at scale.
On Friday, our Founder & CEO, Ramkumar Nair, attended MiFFI - International conference on Microbial Food and Feed Ingredients to present Mycorena and our journey to accelerate mycelium as a driving force in the green transition.



#sustainability #food #mycoprotein #mycelium

Today we are in Copenhagen attending MiFFI - International conference on Microbial Food and Feed Ingredients.
If you’re around, don’t miss Session 8 on Microbial Foods. Our Founder & CEO, Ramkumar Nair, is presenting Fungi Fermentation: Creating the Next-Generation Food.

#sustainability #food #mycoprotein #nutrition

What if we told you that more than 25 million people risk being severely misinformed about protein, our most vital nutrient, while sustainability takes a back seat? 

Today we are publishing an open letter together with Quorn Foods urging the Nordic Nutrition Recommendations (NNR) committee to swiftly reconsider their recommendations on protein, for the benefit of all Nordic consumers as well as for our climate. 

Fungi has been recognized as a third kingdom of life, besides the plants and animals, for more than half a century. Dietary protein from fungi, mycoprotein, has been sold commercially in the Nordics for over 20 years. Today, it is even produced here.

Mycoprotein is well-proven not only to be a nutrient-packed source of complete protein, but also a win for the environment. Produced in a resource-efficient fermentation process that can be operated anywhere, it puts the climate footprints of both animal and plant-based proteins to shame.

Despite these compelling facts, the NNR has insofar refused to acknowledge mycoprotein as a key food group in its own right. We view this as a significant disservice to consumers, whose ability to make well-informed decisions about their protein intake is restricted as a result.

As such, we ask the committee to give mycoprotein its rightful place in the updated recommendations, set to be published in 2023.    
  
Failing to do so will not only keep the Nordic population in the dark about an excellent source of nutrients, but also hamper our path to a more sustainable food system. It is our hope that The Nordic Council of Ministers and The Nordic Council as well as the NNR committee will respond positively to this request.  

As joint pioneers in the mycoprotein space, Quorn Foods and Mycorena are standing by to provide our insights to this high-potential project on updating our nutrition recommendations in the Nordics.

What other updates to public nutrition recommendations are way overdue? Let us know in the comments below! 👇 

Rune Blomhoff Jacob J Christensen Helle Margrete Meltzer Hanna Eneroth Eva Warensjö Lemming Ellen Trolle Rikke Andersen Inga Thorsdottir Ursula Schwab Maijaliisa Erkkola Olof Gudny Geirsdottir Anne-Maria Pajari Jorodd Asphjell Ramkumar Nair Marco Bertacca

#sustainability #food #mycoprotein #nutrition

Sustainability seems to be on everybody’s mind, but what are we actually doing?
We are thrilled to join forces with our partner We Don't Have Time at the first Stockholm Climate Week, culminating in Earth Day this Saturday. 
The solutions for massive emissions reductions are available and affordable, but they need scaling up - fast. We need honesty, transparency, and serious finance and policy to make this happen before it’s too late.
We all have a part to play in solving the climate crisis and a responsibility to take action in our choices, whether it’s transportation, energy use, or food. 
Tune in to Julia Ragnell talk about alternative protein for a better future at 18:00-18:30 CEST this Saturday at Stockholm Climate Week.



#sustainability #future #wedonthavetime #mycorena

This is an important step for mycoprotein and the entire industry. 
We believe that mycoprotein will accelerate the green transition, and now that Marlow Ingredients is entering the ingredient game, it’s more evident than ever. Together we can truly impact the food system and drive much-needed change.

COM:MYCORENA

Mycorena AB

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