FermoFine

This collaboration, led by The Protein Brewery, will significantly expand the applications of the proprietary fungal biotechnology behind Fermotein®. It will also generate scientific insights into nutritional and functional benefits, critical for markets spanning active nutrition and better-for-you food. 

The project is divided into two workstreams: 

• Health & Nutrition Research led by NIZO, who will perform an Infogest digestibility study, and Wageningen Food & Biobased Research, who will conduct a human clinical trial focusing on the potential to naturally reduce post-prandial glucose response and stimulate GLP-1. In collaboration with TNO, the effect of Fermotein® on the ex-vivo GLP-1 response and the possible prebiotic effects of Fermotein®  will also be investigated.
• Product Development & Commercialization led by The Protein Brewery and its industry partner, will concentrate on optimizing particle size to deliver smoother textures and enhanced sensory experience for spreads, creams, bars and other applications. 

The project consortium contributes to building a sustainable, healthier food system in line with EIT Food’s missions ‘Healthier Lives Through Food’ and ‘Net-Zero Food Systems’. By scaling a nutritious ingredient produced through efficient biomass fermentation, The Protein Brewery and partners support EIT Food’s ambition to diversify the global protein supply. With its minimal environmental footprint - combined with entry into health & wellness foods and supplements - Fermotein®  is positioned as a breakthrough innovation. It offers a unique solution to nourish people world wide while safeguarding the planet, marking a significant step forward in shaping the future of food.