Dutch food technology developer The Protein Brewery is shaking up the European food market with the launch of Fermotein, its flagship fungus-derived protein powder innovated through biomass fermentation. The whole-cell mycelium ingredient is naturally fermented through a scalable, waste-free brewing method that transforms sugar-rich streams into fungal biomass, according to the company’s webpage.
The fermented fungal protein offers complete nutrition at a low environmental footprint, requiring significantly less land and water than traditional protein powders sourced from animals. The nutrient-dense mycoprotein is also cost-competitive at scale, addressing a long-standing challenge in the alternative protein market.
Fermotein was recently authorized for sale under the EU’s novel food regulation. The ingredient contains 50 percent protein, provides 30 percent of daily dietary fiber needs, and offers a complete amino acid profile along with naturally occurring bioactives and micronutrients. It can be incorporated into shakes, baked goods, ready-to-mix powders, as well as served as a meal replacement drink, according to The Protein Brewery.
“This sets a historical precedent in food technology. The EU system has now confirmed that a novel, whole-food mycelium ingredient fits in the existing Novel Food framework, a pathway the wider European food biotech sector has watched closely for years,” Thijs Bosch, CEO of The Protein Brewery, said of the EU’s landmark decision.
In a series B funding round held over the summer, the sustainable nutrition startup raised $20 million to hit $80 million in total funding led by ABN AMRO Sustainable Impact Fund, a Dutch bank and incoming investor. The funds will be directed towards four core objectives: expanding production capacity, launching Fermotein in Europe, advancing clinical research into Fermotein’s potential health benefits, and pursuing regulatory approvals in new markets such as Canada, India, Australia, and New Zealand.
With one-quarter of the Earth’s land being used to graze livestock, fermentation-based proteins could be key to meeting dietary needs while easing pressure on land and water resources. By providing an alternative source of protein, The Protein Brewery’s technology could help decouple food production from resource-intensive animal agriculture.
