PLANTOMYC

Launched in January 2025, PLANTOMYC is a pioneering project focused on developing innovative meat substitutes by combining plant-based ingredients with mycelial protein biomass (MPB). Over the course of four years, the project will evolve through various research phases, continuously refining its approach to create sustainable and nutritious alternatives.

Which are the benefits of plant protein & mycelial protein biomass?

Plant-based proteins are well known for their positive impact on health and the environment, providing a more sustainable option with a lower carbon footprint compared to animal-based sources.

From a nutritional standpoint, these proteins can help reduce cholesterol levels and lower the risk of heart disease. They are also a valuable source of fiber, vitamins, and antioxidants, promoting better digestion and contributing to overall metabolic health.

Sustainability at the Core

At PLANTOMYC, sustainability is a top priority. The project is committed to implementing a near-zero waste production model, ensuring that food waste is minimized and resources are used as efficiently as possible. By taking this approach, it seeks to generate both environmental and consumer benefits.

Driving Innovation Through Collaboration

The PLANTOMYC consortium brings together leading research institutions, companies, and organizations, including:

• 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

EIT Food South at the forefront of communication and dissemination efforts

At PLANTOMYC, EIT Food South will be responsible for overseeing the project's global communication while also managing its dissemination. The primary goal of all communication activities is to raise awareness of PLANTOMYC, promote understanding of alternative proteins, and foster engagement among various entities, stakeholders, consumers, industry experts, and more.