PLANTOMYC - A sustainable leap in alternative protein innovation

Alternative proteins on the plate are becoming more common. Using advanced fermentation techniques, the PLANTOMYC project aims to recycle by-products such as starch-rich pea protein residues into meat substitutes to provide breakthrough solutions for the sustainable food of the future. This near-zero waste approach not only reduces waste, but also generates value-added products such as flavour-enhancing ingredients and functional beverages from the fermentation process. These will undergo extensive evaluation to assess their nutritional benefits, functional properties and sensory appeal. By increasing the technology readiness level (TRL) with the support of industrial partners, PLANTOMYC aims to strengthen Europe's competitiveness in the global market for alternative proteins. The project thus paves the way for a sustainable and innovative future in food production.

Optimising the production of alternative proteins

PLANTOMYC aims to address the major environmental and consumer challenges in the alternative protein market. Through innovative solutions, the project aims to increase consumer acceptance of alternative protein sources and strengthen the sustainability of food production through the following initiatives:

• Valorizing food industry residues: Utilizing Brewers Spent Grains (BSG) and Pea Protein Isolates Byproducts (PPIB) as substrates for fermentation, promoting circularity within the sector.
• Developing functional ingredients: Transforming fermentation broth into value-added products, such as flavor-enhancing ingredients or functional beverages.
• Moving toward clean labels: Creating minimally processed, nutritious products that align with clean-label trends in food production.

With this holistic approach, PLANTOMYC is helping to shape the sustainable food system of the future.

RISE role and mission

RISE is coordinating the project, which combines state-of-the-art fermentation technology, circular resource use and consumer-oriented product development to optimise the production of alternative protein sources by combining pea protein isolate (PPI) and MPB. RISE's expertise in fungal biotechnology includes screening, fermentation and optimisation of mycelial protein biomass (MPB) production using recycled by-products such as pea protein starch. Work is also carried out to assess the techno-economic feasibility of our innovations.

The work will be carried out at RISE's modern research facilities in both Örnsköldsvik and Gothenburg, which are part of the Bioeconomy Arena.