PLANTOMYC: A Revolutionary Step in Sustainable Protein Innovation
Utrecht, Netherlands – On 22-23 January, EIT Food, together with nine leading European organisations, launched PLANTOMYC, an ambitious four-year project set to redefine the future of alternative proteins.
Hosted at the Westerdijk Fungal Biodiversity Institute, the kick-off meeting marked the beginning of an innovative journey towards healthier, tastier, and more sustainable meat-like alternatives.
The Vision Behind PLANTOMYC
PLANTOMYC is at the forefront of food innovation, blending plant-based ingredients with mycelial protein biomass (MPB). This pioneering approach harnesses the potential of fungi-based proteins to create next-generation meat substitutes that not only replicate taste and texture but also prioritise nutrition and sustainability.
A Sustainable and Circular Approach
Sustainability lies at the heart of PLANTOMYC. By upcycling by-products such as pea starch and spent grains, the project is committed to a near-zero waste production model. This initiative aims to benefit both consumers and the environment by minimising food waste and optimising resource efficiency.
Communication and Outreach Led by EIT Food South
As a key partner, EIT Food South will spearhead communication and dissemination activities, ensuring that PLANTOMYC’s groundbreaking work reaches and inspires audiences across Europe. By fostering engagement with stakeholders, consumers, and industry experts, the project aims to drive awareness and adoption of innovative protein alternatives.
A Collaborative Effort
The kick-off meeting provided a dynamic platform for partners to align strategies, exchange insights, and build strong collaborations. It also included a presentation from the European Commission, featuring Goran Kumric, Project Officer (REA), Hernandez Pedro, Financial Officer, and Giuseppina Luvarà from DG Research & Innovation, Bioeconomy & Food Systems. They provided key insights on R&I policy related to food systems and alternative proteins, as well as project implementation and financial management within the European Commission framework.
The PLANTOMYC consortium includes:
- RISE Research Institutes of Sweden
- University of Reading
- KNAW - Koninklijke Nederlandse Akademie van Wetenschappen
- BRØL | B Corp®
- Millow.co
- Foodscale Hub
- ATOVA Regulatory Consulting
- SLU - Swedish University of Agricultural Sciences
- Universidad de Navarra
With innovation and sustainability driving the project forward, PLANTOMYC is poised to make a lasting impact on the future of alternative proteins.
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