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What is Mycelium Protein?

Mycelium is the root-like network of fungi. When grown under controlled conditions in bioreactors, certain fungi species produce a protein-rich biomass with a naturally fibrous texture — making it ideal for meat alternatives.

How Mycelium Fermentation Works

The Process

**Inoculation**: Fungal spores or culture are introduced to sterile growth medium

**Fermentation**: Mycelium grows rapidly in airlift or stirred bioreactors (24–72 hours)

**Harvesting**: Biomass is separated from the growth medium

**Processing**: Heat treatment for RNA reduction, then texturizing/shaping

Key Advantages

**Complete protein**: Contains all essential amino acids

**Natural fiber structure**: No extrusion needed for basic products

**Fast growth**: 10x faster than plant crops

**Minimal processing**: Fewer steps than PF or cultivated meat

**High fiber content**: Beneficial for gut health

**Sustainable**: Low water and land use

Leading Companies

**Quorn** (Marlow Foods) — Pioneer since 1985, using Fusarium venenatum

**Meati Foods** — Whole-cut mycelium steaks and cutlets

**Nature's Fynd** — Fy Protein from volcanic spring fungi

**ENOUGH (3F Bio)** — ABUNDA mycoprotein for B2B

**Mycorena** — Promyc ingredient platform

Nutritional Profile (per 100g)

Protein: 11–15g

Fiber: 5–8g

Fat: 2–4g

Calories: 85–120 kcal

All essential amino acids present

Scale-Up Considerations

**Sterility**: Critical for consistent production

**RNA levels**: Must be reduced below 2% for food safety

**Downstream processing**: Heat treatment, drying, and texturizing

**Bioreactor choice**: Airlift preferred for filamentous fungi

Mycelium-Based Protein: The Fungi Revolution