US ingredients company brings ‘mushroom tech’ to Europe

By Bethan Grylls

- Last updated on GMT

EU has granted MycoTechnology’s FermentIQ™ with Novel Food status
EU has granted MycoTechnology’s FermentIQ™ with Novel Food status

Related tags plant-based Protein Nutrition Technology

The EU has granted MycoTechnology’s FermentIQ™ with Novel Food status, allowing the company to expand more rapidly into other markets.

MycoTechnology has received the greenlight from the European Commission, with two of its plant protein ingredients - FermentIQ™ MLL and PTP - granted Novel Food status.

The authorisation follows the positive opinion​ from the European Food Safety Authority (EFSA), which said it deemed FermentIQ™ pea and rice protein fermented by shiitake mushroom mycelia to be safe for use in a range of food and beverage categories.

What is FermentIQ™?

FermentIQ™ is a pea and rice protein blend fermented by mushroom mycelia and designed to help with plant-based products with sensory, functional and nutritional qualities.

MycoTechnology’s proprietary process deodorises and de-flavours the protein to offer a neutral solution with high functionality.

FermentIQ™ is available in three formats, with different alternative protein end products in mind. The core offering (PTP) is said to improve solubility and mouthfeel in protein beverages, while the milled offering (MLL) delivers nutrition, taste and mouthfeel profiles suitable for dairy alternatives, and the texturised offering (TXP) has been designed to offer spring and juicy textures in meat analogues.  

FermentIQ™ MLL and PTP both have a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1 for individuals aged three and older. FermentIQ™ also offers reduced anti-nutrients and improved digestibility, allowing 99.9% of protein consumed to be digested.

A recent study​ from the University of Illinois and Cornell University also found that MycoTechnology's fermentation process improves protein quality by more than 20% for children aged 3+, adolescents, and adults, based on the Digestible Indispensable Amino Acid Score (DIAAS). As a result, the company says that FermentIQ™ protein ingredients offer a nutritional value competitive with animal and soy proteins.

Ready for European expansion

Now with this authorisation secured, the US-based MycoTechnology is looking to accelerate its expansion into Europe.

It has already begun hiring European sales representatives in Germany and the Netherlands, as well as striking a partnership with chemicals and ingredients distributor, Brenntag.

The European expansion will be underpinned by MycoTechnology’s recent Series E fundraise​, which generated $85 million to fuel growth and proliferation of its technology.

Commenting on the technology behind the products and this EU milestone, Lisa Wetstone, senior director, of marketing, innovation & growth strategy said:

“MycoTechnology uses nature’s tech to solve the food industry’s most complex challenges. Harnessing the power of mushroom mycelia, they use proprietary fermentation processes to create transformative ingredients with better taste, nutrition and functionality. Achieving Novel Food Status in Europe is another important step in bringing Myco’s innovative technology to the global market and creating better food for people and the planet.”

Alan Hahn, MycoTechnology CEO, added: “Authorisation means we can now offer food and beverage manufacturers access to our cutting-edge plant protein in Europe for the first time.”

He concluded: “Harnessing the power of mushroom mycelia to produce high quality plant protein is perfectly aligned with both consumer expectations and the EU's commitment to sustainability and food security. It’s little surprise, then, that we are already in conversations with leading food industry players in Europe to formulate and commercialise products containing FermentIQ™plant protein.”

Related news

Show more

Related suppliers

Follow us

Featured Jobs

View more


Food Manufacture Podcast

Listen to the Food Manufacture podcast